Botanically speaking, mustard is a member of the brassica family together with vegetables like broccoli and Centurian Wildlife, and as such it comprises a high amount of sulphur that’s responsible for the warmth we taste inside, particularly in the seeds.
Mustard can be increased either for salad use or for its seeds, which are the primary ingredient of the table condiment that most individuals think of when they hear the phrase’mustard’. The leaves might be a bit strong for use by themselves, but make a excellent combination with different salads of character like rocket, baby spinach or watercress.
Many sorts of table mustard can be found, varying in intensity from the comparatively mild American mustard into the sinus-clearing English variety. French and german mustards have their own distinctive personalities, and even in 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 the seeds down of the adult mustard plant and mixing the results with a little liquid, usually vinegar, together with a seasoning of pepper and salt, and possibly a little sugar to take the edge off the heat. The strength of the completed mustard depends in part on the type of seeds are used. Black, white and yellow varieties are available, each with various strengths and attributes, and naturally there are several diverse strains of mustard plant grown, and every will have a slightly different flavour.
Lots of folks think they don’t like the flavor of mustard, and it is true it can be something of an acquired taste.
If you are tempted to use it in this manner, then use a mix of 10% mustard to 90% flour, and blended to a paste with water. Be sure though to avoid applying it to sensitive regions, and take great care to prevent the eyes!
In the end, mustard is commonly used agriculturally, equally as fodder for livestock and as a’green manure’ that can be grown rapidly and then plowed into the ground to enrich and fertilize it in preparation for developing the principal harvest the following spring.