Brown Mustard
Brassica juncea
Mustards have been cultivated for their seeds for over 5 000 years. White mustard is a
native of the Mediterranean, central Asia, and North Africa. Brown mustard originated in
Asia. Mustards, which are annuals, generally grow from 60 to 120 cm (2 to 4 feet) tall.
Both mustards also grow in the wild as weeds.
White and brown mustard are seed mustards, and should not be
confused with vegetable mustards, such as mustard greens.
Although seed mustard leaves are edible, vegetable mustards have a superior taste.
Both mustards have pungent-flavored, broad, dark
green, deeply cut lower leaves. Upper leaves are much
less dissected, especially in brown mustard.
Stem and branches are usually hairy in white mustard,
slightly hairy in brown mustard.
Both mustards produce loose clusters of yellow
flowers, beginning about 5 to 6 weeks after the
seedlings emerge. White mustard flowers
are somewhat larger than those of brown mustard.
White mustard seed pods stand out from the
stem and have a long, beak-like tip. Brown mustard
seed pods, which form closely to the plant's stem, have
a plump, cylinder-like shape when ripe.
White mustard seeds are white or yellow, odorless, and
have a milder flavor than brown mustard seeds.
Brown mustard seeds are brown or yellow, and give
off a distinctly irritating odor when crushed.
Leaves, flowers, and seeds of both mustards may be eaten.
USES
Mustards have been used in traditional folk medicine as a stimulant, diuretic, and purgative,
and to treat a variety of ailments including peritonitis and neuralgia.
Mustards are still used today in mustard plasters to treat rheumatism, arthritis, chest
congestion, aching back, and sore muscles. To make a mustard plaster, mix equal parts of
flour and powdered mustard and spread it as a paste on a doubled piece of soft cloth. Apply
mustard plaster to the affected area for a maximum of 15 minutes.
In Chinese herbal medicine, an infusion of mustard leaves is used to treat bladder
inflammations and to stop hemorrhage, while the seeds are used to treat abscesses,
bronchitis, colds, rheumatism, toothache, ulcers, and stomach disorders.
Culinary uses - Enliven salads and stir-fry dishes by adding mustard leaves.
Cook fresh flowers for 3 minutes in boiling salted water. Drain, let stand for
a few minutes, and serve with butter.
Use fresh flowers to make an attractive edible garnish.
Include whole mustard seeds in pickles, relishes, curries, sauces, and to add
flavor to pot roasts and other meats such as lamb, pork, and rabbit.
Mustard seeds are essential in sauerkraut, and when cooking strongly flavored vegetables such as cabbage.
Grind the seeds to form the basis of prepared mustard or mustard paste. Use a food
processor, or a mortar and pestle, or place the seeds between 2 sheets of paper and grind
them down with a bottle. Ground mustard seeds keep indefinitely.
Mustard seeds are used commercially in pickling spice mixes, powdered mustard, and in
prepared mustards ranging from the ubiquitous bright yellow condiment that is the staple of
the fast-food industry to the delectably varied herb- and wine-flavored mustards
beloved of gourmets.
HABITAT AND CULTIVATION
Mustards grow best in well-aerated, loamy soil that is not prone to crusting.
Recommended pH range for white mustard is 7.1 to 8.5; for brown mustard, pH
should be near neutral, that is 7.0.
Mustards prefer full sun. Keep plants moist throughout the growing season.
Grow both types from seed, which should be planted outdoors early in the spring.
Early planting reduces the risk of fall frost damage to the ripening seed pods. Sow
seeds to a depth of 6 mm (1/4 inch). Seedlings usually appear in 4 to 5 days.
Space mustards 15 cm (6 inches) apart.
Keep the ground free of weeds, especially when the seedlings are small. Once
established, the plants grow rapidly, shading out weeds.
Both mustards are susceptible to various fungus diseases and insects, particularly
flea beetles. To avoid pests, don't grow mustards or cole crops in the same place
for several years. Mustards should not be grown near
beets because they host the
sugar beet nematode.
Mustard and cress seed can be germinated together in flats, and the seedlings
harvested for mustard and cress sprouts for salads and sandwiches. If you sow mustard
3 to 4 days after cress, both will be ready for harvest at the same time.
SIDE EFFECTS AND CAUTIONS
As a mustard plaster produces sufficient heat to burn the skin, it must
be removed after 15 minutes. Prolonged application can result in
burns to the skin and nerve damage. Fumes from a mustard plaster can
cause sneezing, coughing, and asthmatic attacks, as well as eye
irritation. Do not apply mustard plasters to children under 6 years of age, or to
individuals suffering from kidney disorders.
COLLECTION AND HARVESTING
Pick mustard leaves for fresh use when they are young and tender, and not unpleasantly hot
to taste. Pick flowers as needed.
Start harvesting seed pods as soon as they drop their seeds.
Pick seed stalks and spread them out on a plastic or cotton sheet to dry, preferably in the
sun. Flail dried stalks with a broom or baseball bat. Winnow the mixture of stalks, broken
pods, and seeds by sifting it slowly through your fingers. While winnowing, hold your
hands as high as possible above a bucket, leaving sufficient space between your fingers and
the bucket so that the breeze (or an electric fan) blows away the chaff. Repeat sifting until
the seeds are clean. Store seeds in an airtight container.
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