The familiar condiment we know and love as Mustard is made from three main species, Brassica juncea, B. nigra and Sinapis alba.
These three species have several cultivars specific to uses, such as for the leaf production (as a vegetable), oil seed production (as a vegetable oil), for the seed production as a spice, and for the root.
To make the condiment known as mustard, the seeds (sometimes left more whole or pulverzied) are mixed with water, vinegar, lemon juice, salt and other possible ingredients like wine, flavorings and other spices—having a flavor that can range from sweet to spicy.
In general, Mustards have been used for centuries by people in whatever continent to which they traveled.
Mustards, the leaves, seeds, and flowers have been used for cooking and as a condiment to add a hot/spicy flavor to foods.
Many vegetables are produced from leafy mustard cultivars, such as mustard cabbage, bamboo mustard, curled mustard, dai gai choy and American mustard.
The seed is also used as a flavoring, and a drying oil which is edible with other industrial uses, such as soap making and lubrication. Mustard oil is also used in commercial dog and cat repellants.
Brown Mustard has been used in phytoremediation, to remove heavy metals (such as cadmium) from soil, as well as a cover crop that may help to reduce soil borne disease.
Though often considered a weed (as it escapes cultivation), mustard flowers make good cut flowers and also emit a nice fragrance that is noticeable when they are gathered in a bunch.
The White Mustard seeds are also under investigation as a source for biodiesel production.
Black Mustard is used in herbal medicine, especially for its topical uses as a rubefacient, bringing blood and circulation to the applied site. It is also used internally for its digestive properties and for warming the body.
Brown Mustard is also a warming and stimulating herb sometimes used in herbal medicine, especially for colds, rheumatism and stomach disorders.
White Mustard is used in Chinese medicine mainly for coughs, but also for its diaphoretic, digestive, expectorant, stimulant and rubefacient properties.
The seeds of White Mustard have strong antibacterial properties and were used for their preservation of food, and health.
As Mustards have long travelled the world with people, the local indigenous medicine systems also would absorb their uses and incorporate into their own cultures.
For example, James Cook was thought to bring Mustards to New Zealand, where it has hybridized and incorporated into traditional healing system of the Māori.
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**This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.
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