Botanically speaking, mustard is a member of the brassica family together with Wildlife Removal like broccoli and cabbage, and as such it comprises a high amount of sulphur which is responsible for the warmth we taste in it, especially in the seeds.
Mustard can be increased either for salad use or for its seeds, which are the main ingredient of the table condiment that most individuals think of when they hear the phrase’mustard’. The leaves may be a bit strong for use on their own, but make a great combination with different salads of character such as rocket, baby spinach or watercress.
Many kinds of table mustard can be found, ranging in intensity from the comparatively mild American mustard to the sinus-clearing English variety. French and german mustards also have their own distinctive personalities, and even within France that there are many types available – comparison the conventional, brown-coloured French Mustard using the milder, creamier, paler Dijon variety.
Table mustards are made by grinding down the seeds of the mature mustard plant and mixing the results with a little liquid, usually vinegar, along with a seasoning of pepper and salt, and maybe a little sugar to take the edge off the heat. The strength of the finished mustard depends in part on the kind of seeds are used. Black, yellow and white varieties are available, each with various strengths and attributes, and of course there are several different strains of mustard plant grown, and every one will have a slightly different flavour.
Lots of folks think that they don’t enjoy the taste of mustard, and it’s true that it can be something of an acquired taste. If you tried it as a child and were put off for life, why not give it another go now that you have a more mature and developed sense of taste?
Mustard also has medicinal uses, and has traditionally been made into a poultice and applied to the skin to relieve inflammation, and also in the treatment of bronchial problems such as chest colds. If you are tempted to use it in this manner, then use a mixture of 10% mustard to 90% flour, and mixed to a paste with water. Be sure though to avoid applying it to sensitive areas, and take great care to prevent the eyes!
Finally, mustard is commonly used agriculturally, equally as fodder for livestock and as a’green manure’ which can be grown rapidly and then plowed into the ground to enrich and fertilize it in preparation for developing the principal crop the following spring.