Mustard is a highly versatile plant, which lends its fiery flavour to many dishes and condiments through the use of it as both a herb and a spice. Botanically speaking, mustard is a member of the brassica family along with vegetables such as cabbage and broccoli, and as such it contains a high level of sulphur which is responsible for the heat we taste in it, especially in the seeds.
Mustard can be grown either for salad use or for its seeds, which are the main ingredient of the table condiment which most people think of when they hear the word ‘mustard’. The greens of the young plant can be eaten in a salad, and have a similar taste to cress, which it is closely related to. The leaves may be a little strong for use on their own, but make a great combination with other salads of character such as rocket, baby spinach or watercress.
Most of us, however, are more familiar with mustard in the guise of a potently hot yellow paste which we use either in cooking or as a condiment – most famously of course on such everyday foods as hot dogs and burgers. Many kinds of table mustard are available, ranging in intensity from the relatively mild American...
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