Chinese mustard plants have been used for thousands of years for spicy aromas in spices, spicy greens for side dishes and salads, as well as in traditional medicine and Chinese herbal medicine for the treatment of various diseases. The name mustard comes from the Latin Mustum Ardens or “burning must”. So called because the seeds are flooded or must be flooded with non-fermented grape juice, its sharp nature develops, so it is “burning”.
Mustard seeds are mentioned in ancient Sanskrit scriptures which are about 5,000 years old, and the Bible calls mustard “the greatest concoction”. Mustard seeds and plants themselves are planted for beautiful yellow flowers and spicy seedling leaves because of their intense aroma and healing properties. Mustard belongs to the Brassicaceae family and is a cruciferous vegetable associated with phytochemical properties with cabbage, Brussels sprouts, cabbage, kohlrabi, Chinese cabbage, cauliflower, rutabaga, beets, turnips, turnips, turnips, watercress, and broccoli.
Mustard is classified as food, medicine, herbs and spices. White mustard (Sinapis alba), also known as yellow mustard, originates from North Africa, Central Asia and the Mediterranean. This is mustard which is widely used in the production of mustard cooked by America because it is the most spicy. Brown mustard (Brassica juncea) comes from Asia and is used to make special mustards like Dijon. Canada is the world’s largest exporter of mustard seeds and one of the five largest producers in the world. Saskatchewan produces more than 80% of its domestic volume, and the brown mustard seeds used for Dijon mustard come from Saskatchewan.
Mustard seeds have many healing properties and have been used by Chinese herbalists for centuries to treat abscesses, bronchitis, colds, rheumatism, toothaches, ulcers, and stomachaches. They are a good source of monounsaturated fat, phosphorus and a good source of iron, calcium, zinc, magnesium, and manganese. Mustard seeds have been proven to help reduce the severity of asthma, reduce some of the symptoms of rheumatoid arthritis, and prevent cancer. Mustard tape is still used today to treat rheumatism, arthritis, chest congestion, back pain and muscle aches.
To make mustard plaster, mix equal parts with mustard and flour and dilute the mixture with enough cold water to get a soft paste. Spread it on clean cloth such as cotton, linen, or several layers of muslin. Remember that mustard is a hot herb and skin contact can cause blisters and should be avoided. Leave for 15 minutes. If the patient complains at any time during treatment, immediately remove the patch. After the plaster is removed, bathe the treated area with cold (not cold) water to stop the burn. Dry the area and finish with a 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).
Green mustard is a leaf from the mustard Brassica juncea plant. Green mustard comes from the Indian Himalayan region and has been grown and consumed for more than 5,000 years. All young mustard leaves can be used for mustard greens, but Chinese mustard greens (Brassica juncea var. Rugosa), mustard greens or (Brassica juncea var. Foliosa), thin-leaf mustard greens are the best green mustard greens. This variety is also known as Gui Choi, Indian Mustard, Leaf Mustard, Cabbage Mustard, Bamboo Mustard Cabbage and Soy Cabbage. Green mustard is a basic vegetable in many cultures throughout the world. They are used as often as spinach, dandelion or beets (see recipe for green mustard greens).
Green mustard is an excellent source of vitamin E, vitamin C, and beta carotene. They also contain vitamin B6, folic acid, magnesium, calcium, iron, niacin and vitamin A and are a source of phytochemicals that are believed to prevent cancer. In Chinese herbal medicine, mustard is used to treat cystitis and stop bleeding. It is believed that eating mustard greens offers great benefits for people suffering from diseases such as asthma, heart disease and menopausal symptoms.
Mustard is an annual plant and grows from a height of 60-120 cm to 2-4 feet. The flowers are yellow and white mustard flowers have a slight vanilla aroma. They are known as cruciferous vegetables because they have four color flowers, two long and two short, which look like crosses. Both types of mustard have a sharp, wide, dark green, jagged aroma with improperly cut lower leaves. Mustard is a cold harvest for this season and hardens quickly in warm weather.
Mustard can be started indoors or planted directly on the ground in spring. If you start with mustard in the room, sufficient light is very important. Hang the 7.5 cm lamp above the seedlings and leave the lamp on for 16 hours a day. They prefer rich, moist soil and prepared with adequate drainage. Plant the seeds to a depth of 6 mm and follow the instructions on the seed packaging. They grow best in full sun and must remain moist during the growing season. Place mustard at a distance of 15 cm. Gather your mustard plants green when the leaves are young and soft, to be cooked green when the leaves are ripe, and for seeds when the pods are brown.
All mustard seeds in pickled cabbage, cabbage, cucumbers, dishes, curries, sauces, roasted pots and for seasoned meats such as lamb, pork and rabbits are used in the kitchen. Use fresh flowers as edible or cook flowers in boiling salted water for 2-3 minutes. Dry and season with butter and sea salt. Mustard seeds can germinate and be used in salads, sandwiches or as side dishes. Young mustard vegetables are a great addition to salads and mixed dishes.
To make your own mustard seasoning, grind, break or crush the mustard seeds. Fry the seeds in wine, vinegar or water. Make sure the liquid is cold because this will cause a chemical reaction that will release heat and hold the seeds. Grind them into a smooth paste and add herbs and spices such as tarragon, turnips, spicy peppers, turmeric, garlic, black pepper, paprika, ginger or chili sauce. Additional options include honey, dark ale, beer, whiskey, wine, wine vinegar, scotch, or brown sugar.
Mustard fruit is made from lemon, lime, orange or berry. (If you don’t want to grind the seeds yourself, start with mustard powder or use the mustard of your choice and add any additives.) Prepared mustard is used in vinaigrettes, meat condiments, poultry and seafood. Mayonnaise, salad dressings, sauces, soups and stews. The prepared mustard will be dark yellow when turmeric is added.