Mustard is a highly versatile plant, which lends its fiery flavour to a lot of dishes and condiments through the use of Centurian Wildlife Control 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 amount of sulphur which is responsible for the heat we taste inside, particularly in the seeds.
Mustard can be increased either for salad use or for its seeds, which are the primary ingredient of the table condiment which most individuals think of when they hear the phrase’mustard’. The leaves might be a little strong for use on their own, but make a excellent combination with different salads of character such as rocket, baby spinach or watercress.
Many sorts of table mustard can be found, ranging in intensity from the relatively mild American mustard to the sinus-clearing English variety. German and French mustards also have their own distinctive personalities, and even within France there are several types available – contrast the conventional, brown-coloured French Mustard with the milder, creamier, paler Dijon variety.
Table mustards are made by grinding down the seeds of the adult mustard plant and mixing the results with a little liquid, usually vinegar, along with a seasoning of salt and pepper, and possibly a little sugar to take the edge off the heat. The strength of the completed mustard depends in part on what kind of seeds are used. Black, yellow and white varieties are available, each with various strengths and attributes, and of course there are several different breeds of mustard plant grown, and each one will have a slightly different flavour.
Lots of people think they don’t like the taste of mustard, and it’s true that it can be something of an acquired taste.
If you are tempted to use it in this way, then use a mixture of 10% mustard to 90% flour, and blended to a paste with water. Be sure though to avoid applying it to sensitive areas, and take great care to prevent the eyes!
Finally, mustard is widely used agriculturally, equally as fodder for livestock and as a’green manure’ which can be grown rapidly and then plowed back into the ground to enrich and fertilize it in preparation for growing the principal crop the following spring.