Mustard - Whole Seeds, Ground, Or Prepared

The Mustard plant dates back to the Greeks over 2000 years ago. The Greeks used the leaves from the plant in salads and as a vegetable.

Today, the leaves are famous in many different dishes served in restaurants and kitchens around the world.

In the United States, the plant is grown in a variety of different regions. The most popular areas are out west in California, Oregon, Washington, Montana, and Idaho.

England use to have the seeds from this plant imported from India and Russia. Today, England is self sufficient in growing Mustard plants.

This plant needs cool and damp conditions. A highlight is to make Herb vinegars and put over Mustard greens. The herb vinegars are great on any other type of greens.

The seed itself is taken from the pod of the plant. The plant is picked when the pods are full of seeds. This is usually done in late summer. The plants are cut and dried completely in the summer sun.













The seeds are taken to an area where they are crushed to remove the pods. Some of the oil is extracted and the seeds are formed into Mustard cakes. This is where they are pressed or crushed again in stages to get different results. When they are run through the mill the first time, the result is dry or ground mustard.

The second crushing stage results in the colors of yellow or brown. The third stage is a combination of the cakes and the hull of the seeds. The brown seeds are grown the most in the coastal region of Italy, in the southeastern part of the country. In the United States, California is known for the brown seed. The yellow seed is popular in England, Holland, Germany, and Austria. Black Seeds are best found in France and Sweden.

The plant itself ranges in size from sixteen inches to three to five feet in height. The flowers are yellow and the foliage has either a yellow or green tone. The white or yellow seed comes from a smaller plant and can be incorporated in your garden. This plant grows to about one and half feet.

A tip for if you, the plant will resow itself so it also could be used in a container or planter. Most growers have open fields or orchards.

The black seed is an annual and can grow mature to three and half to four feet high. This particular seed can adjust to some different soil conditions, such as dryer soil. It will still require some watering to produce a good yield. All seeds are popular in flour.

The brown and yellow are best known for its commercialized use in prepared Mustard. Many companies are also creating different flavors such as hot and spicy and cranberry. This is one of the most popular spices to use in many different dishes. The seed or ground variety can be used in a complete meal. Used in appetizers, fish, meat, poultry, salad, sauces or vegetables.

Many homes across America use the ground or prepared version in baked beans. An easy recipe for making your own is to crush two teaspoons of black seed, two teaspoons of white seed, one fourth of a teaspoon of black and white pepper and fresh orange or lemon peel.

Mix the paste in with some honey or vinegar and store in the refrigerator. I like to use this paste or the ground in a rub with a beef or pork roast. You can also do a great dipping sauce for chicken using honey and mustard. Cook on a grill or make a glaze and bake the chicken.

This is a fantastic spice when you use the whole seed, the ground variety, or the prepared Mustard. You can create new and exciting dishes in your own home. Many chiefs around the world prepare wonderful dishes for us to enjoy in our local restaurants.

This plant also has some medicinal value. The prepared version is combined with some alcohol and made into a paste. It can be used to alleviate pain in the lower back, knees and any joint. There also is a prepared form using ginger root powder and some olive oil. This mixture is good to help with congestion.

As always, with any use of herbs either ingested or externally, consult a professional for your own individual needs.

Mustard is a great spice and so widely used throughout different countries. It is one of my favorite spices to work with. I hope this information has provided you with a little more insight on another spice.