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Title: Mustard: The Greatest Among The Herbs
Author: Gwen Nyhus Stewart
Article:
Mustard plants have been used for thousands of years for their
pungent flavour in condiments, spicy greens for side dishes and
salads, and in traditional folk medicine and Chinese herbal
medicine to treat a variety of ailments. The name mustard comes
from the Latin mustum ardens, or "burning must." It was so named
because as the seeds were pounded with unfermented grape juice,
or must, their pungent qualities developed, hence "burning."
Mustards seeds are mentioned in ancient Sanskrit writings dating
back about 5,000 years ago and the Bible calls mustard "the
greatest among the herbs." Valued for their intense flavours and
healing properties, mustard seed and the plant itself have been
grown for its beautiful yellow flowers and spicy seedling
leaves. Members of the Brassicaceae family, mustard is a
cruciferous vegetable related to cabbage, Brussel sprouts, kale,
kohlrabi, Chinese cabbage, cauliflower, rutabagas, turnips,
radishes, horseradish, cress, and broccoli with the attendant
phytochemicals properties.
Mustard is categorised as a food, medicine, spice, and
condiment. White mustard (Sinapis alba) also known as yellow
mustard is a native of North Africa, central Asia, and the
Mediterranean. This is the mustard that is used extensively in
the production of American prepared mustards, as it is the least
pungent. Brown mustard (Brassica juncea) is native to Asia and
is the seed used to prepare specialty mustards such as Dijon.
Canada is the world's largest exporter of mustard seed and among
the top five producers in the world. Saskatchewan produces over
80% of the domestic total and the brown mustard seed used for
Dijon mustard comes from Saskatchewan.
Mustard seeds contain many healing properties and have been used
for centuries by Chinese herbalists to treat abscesses,
bronchitis, colds, rheumatism, toothache, ulcers, and stomach
disorders. They are an excellent source of monounsaturated fats,
phosphorous, and a good source of iron, calcium, zinc,
magnesium, and manganese. Mustard seeds have been shown to help
reduce the severity of asthma, decrease some of the symptoms of
rheumatoid arthritis, and help prevent cancer. Mustard plasters
are still being used today to treat rheumatism, arthritis, chest
congestion, aching back, and sore muscles. To make a mustard
plaster, mix equal parts powered mustard and wheat flour, dilute
the mixture with sufficient cold water to achieve a soft paste.
Spread on a clean cloth such as cotton flannel, linen, or
several layers of muslin. Remember that mustard is a hot herb
and contact with the skin may cause blistering and should be
avoided. Leave on for approximately 15 minutes. If the patient
complains at any time during treatment, remove the plaster
immediately. After the plaster is removed, bathe the treated
area with cool (not cold) water to stop the burn. Dry the area
and finish up with a dusting of baby powder or cornstarch to
soothe the skin.
Mustard greens are the leaves of the mustard plant Brassica
juncea. Mustard greens originated in the Himalayan region of
India and have been grown and consumed for more than 5,000
years. All young mustard leaves can be used for mustard greens,
however Chinese mustards or mustard greens (Brassica juncea var.
rugosa), broad-leaved mustard greens, or (Brassica juncea var.
foliosa), thin-leaved mustard greens, are the best mustards for
greens. These varieties are also known as gai choy, Indian
mustard, leaf mustard, mustard cabbage, Bamboo mustard cabbage,
and Sow cabbage. Mustard greens are a staple vegetable in many
cultures around the world. They are used much as spinach,
dandelion, or beet greens are used (see recipe for Sautéed
Mustard Greens).
Mustard greens are an excellent source of vitamin E, vitamin C,
and beta-carotene. They also contain vitamin B6, folic acid,
magnesium, calcium, iron, niacin, vitamin A, and are an
excellent source of phytochemicals thought to prevent cancer. In
Chinese herbal medicine, mustard greens are used to treat
bladder inflammations and to stop hemorrhage. Eating mustard
greens is thought to offer great benefit to individuals
suffering from conditions ranging from asthma to heart disease
to menopausal symptoms.
Mustards are annuals and grow from 2-4 feet (60-120 cm) tall.
The flowers produced are yellow and the white mustard flowers
have a slight vanilla scent. They are known as cruciferous
plants because they have four-petaled flowers, two long and two
short that resemble a cross. Both mustards have
pungent-flavoured, broad, dark green, jagged with irregularly
cut lower leaves. Mustard is a cool season crop and bolts
quickly in warm weather.
Mustards can be started indoors or planted directly into the
soil in early spring. If you are starting mustards indoors,
adequate light is essential. Hang lights 3 inches (7.5 cm) above
the seedlings and leave lights on for 16 hours a day. They
prefer a rich, moist, well-prepared soil with adequate drainage.
Plant seeds at a depth of ¼ inch (6 mm) and follow directions on
the seed packet. They grow best in full sun and need to be kept
moist during the growing season. Space mustards 6 inches (15 cm)
apart. Harvest your mustard plants for greens when the leaves
are young and tender, for cooked greens when the leaves are
mature, and for seed when the seedpods take on a brownish tinge.
In the kitchen, whole mustard seeds are used in sauerkraut,
cabbage, pickles, relishes, curries, sauces, pot roasts, and to
flavour meats such as lamb, pork, and rabbit. Use fresh flowers
as an edible garnish or cook flowers for 2-3 minutes in boiling
salted water. Drain and serve with butter and sea salt to taste.
Mustard seeds can be sprouted and used in salads, sandwiches, or
as a garnish. Young mustard greens are great additions to salads
and stir-fry dishes.
To make your own mustard condiment, grind, crack, or crush the
mustard seeds. Macerate the seeds in wine, vinegar, or water.
Make sure the liquid is cold as this causes the chemical
reaction that releases the heat and pungency of the seed. Grind
them into a smooth paste, adding herbs and spices such as
tarragon, horseradish, crushed hot peppers, turmeric, garlic,
pepper, paprika, ginger, or hot pepper sauce. Additional options
are honey, dark ale, beer, whiskey, wine, wine vinegar, Scotch,
or brown sugar. Fruit mustards are made with lemon, lime,
orange, or berries. (If you don't want to bother with grinding
your own seed, start with mustard powder or use your favourite
prepared mustard and add whatever additions you like.) Prepared
mustard is used in vinaigrettes, marinades for meats, poultry,
and seafood, mayonnaise, salad dressings, sauces, soups, and
stews (see recipe for Basic Mustard.) Prepared mustards get
their intense yellow colour from the addition of turmeric.
About the author:
Gwen Nyhus Stewart, B.S.W., M.G., H.T., is an educator,
freelance writer, garden consultant, and author of the book The
Healing Garden: A Place Of Peace. To find out more about the
book and subscribe to her free Newsletter visit
www.gwenshealinggarden.ca
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