Mustard plants have been used for thousands of years for their pungent flavour in condiments, spicy greens for side dishes and salads, and in traditional folk medicine and Chinese herbal medicine to treat a variety of ailments. The name mustard comes from the Latin mustum ardens, or burning must. It was so named because as the seeds were pounded with unfermented grape juice, or must, their pungent qualities developed, hence burning. Mustards seeds are mentioned in ancient Sanskrit writings dating back about 5,000 years ago and the Bible calls mustard the greatest among the herbs. Valued for their intense flavours and healing properties, mustard seed and the plant itself have been grown for its beautiful yellow flowers and spicy seedling leaves. Members of the Brassicaceae family, mustard is a cruciferous vegetable related to cabbage, Brussel sprouts, kale, kohlrabi, Chinese cabbage, cauliflower, rutabagas, turnips, radishes, horseradish, cress, and broccoli with the attendant phytochemicals properties.
Mustard is categorised as a food, medicine, spice, and condiment. White mustard (Sinapis alba) also known as yellow mustard is a native of North Africa, central...
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