My fall garden is always bursting with greens, many of which are sharp-flavored mustards. Along with a little plot of mustard greens grown for use in the kitchen, I also use mustard as a late-season cover crop to suppress weeds and soil-borne diseases. Fast and easy to grow, mustard dresses up the fall garden with its frilly or colorful leaves. Mustard is always best as a fall crop, unless you want to grow seeds for grinding into spicy condiments. Growing mustard for seeds is best done in spr... [ Read more ]
A common misconception is that yellow mustard (the kind you put on your hot dog) is yellow because of the mustard seed. This is not true. The mustard seed is a dullish gray, brown color. The striking, bold yellow color actually comes from the rootstock of a plant called turmeric.
Turmeric, native to the rainy humid tropical forests of South Asia, has been used as a natural food dye for centuries. The turmeric plant is harvested annually for its rhizome, or rootstock. The rhizome is ... [ Read more ]
The seeds of the mustard plant have enjoyed a close connection with human civilizations since time immemorial. The Ancient Greeks and Romans would regularly use them for cooking, and they have been a staple in Indian cuisine for centuries. These robust, spicy-smelling seeds were even mentioned in the New Testament of the Bible in the "Parable of the Mustard Seed," in which Jesus emphasized that the Kingdom of Heaven could grow from humble beginnings.
Sadly, the mustard see... [ Read more ]
There are two commercially important classes of herbs from which mustard seed is derived: Brassica hirta, which produces white or yellow seeds, and Brassica juncea which produces brown seeds. Both types exhibit a sharp taste.
Mustard seed is used in pickling spices for vegetables and meats. Dry mustard is used in egg and cheese dishes, salad dressings and meats. Mustard is used in French, German, Scandinavian, ... [ Read more ]
Mustard seeds are widely used in Indian households and are an integral part of Indian cooking as they impart a very rich taste to food. Various forms of the sees like oil is used for cooking whereas, whole seeds are used as tadka, powdered seeds are widely used in various dips and garnishings and mustard oil is widely used for cooking. The underlying reason for using mustard seeds is the huge number of medicinal properties they have:
1.&nb... [ Read more ]
Mustard, and mustard seed, is an indispensable ingredient in any cook's larder. Whole, mercury-black mustard seeds, either dry roasted, or "tempered" in a hot oil with fresh curry leaves, show off their nutty character in southern Indian cooking. Once ground, mustard seed releases its warmth, earthiness and pungency. Smooth mustard brings a kick to otherwise mild and cuddly dishes, such as croque monsieur, quiche and cauliflower cheese. The emulsifying properties of smooth musta... [ Read more ]