Mustard, also known as mustard seed, is an herbaceous plant whose seeds are used to make the famous condiment of the same name. But the leaves and stem of the plant are eaten as salad. Mustard belongs to the family Brassicaceae as well as cabbage, turnips, rape, horseradish and watercress.
This hardy plant grows wild in fields and roadsides, up to 80 cm high and covering the leaves were yellow or white. Alongside this wild mustard, there are in Europe many other species of mustard grown as white mustard, brown mustard or mustard and black mustard China.
It is an ancient spice that the Chinese have known for over 3000 years and which also marked the Egyptian cultures, Greek and Roman. Indeed, the parable of the mustard seed in the Bible testifies to the importance of this tiny seed can become the largest of garden plants.
Then the Romans brought mustard to Gaul, where she won a great success. Throughout the Middle Ages, Europe had a high intake of this preparation obtained from mustard seeds crushed and mixed with grape must. Indeed, this "ardent mustum" or mash the fiery flavor, a term which could be the origin of the word "mustard", accompanied the venison and sausages of the day.
For others, the word "mustard" comes from the motto posted by Duke Philip the Bold before it enters the city of Dijon in 1382 'Moult Tarde Me, "which means" a lot waiting for me "and that became the coat of arms of the city after omission of the word "Me." This gave "Moult Tarde" and "Mustard." Thus, in the twelfth century, the city of Dijon became a reference for its expertise in this area and its various preparations: black mustard, gray or white to taste strong or prepared mustard with red grape black (at the base The mustard seed is not a strong spice, it is the transformation that gives it its pungent taste).
In the sixteenth century, Pope John XXII - who was particularly fond of this condiment - created the office of "First the Pope mustard." Today, if you can still eat the mustard greens in salads when young, it is primarily for its seeds as this plant is appreciated. There are also a variety of mustard's to suit different recipes. Indeed, according to the ingredients added to the crushed seeds (cinnamon, honey, sugar, vinegar, herbs, wine, milk, etc ...), mustard is more or less.
Essential ingredient of mayonnaise or vinaigrette dressings and mayonnaise, mustard, water and the famous rabbit in mustard sauce before baking or roasting other meats. This condiment gives a special flavor to the meat, while preventing it from drying out during cooking. Mustard
But cooking can also enjoy a variety of ways mustard greens which can be found in grocery stores east. Less pungent than the old, young leaves are eaten as a salad or shredded cooked as spinach or sauteed with Chinese bean sprouts, snap peas, mushrooms and ginger to accompany rice . Finally, mustard seeds are used in the preparation of curries of Indian cuisine and can also be germinated.
This plant's most famous condiment in the world has also been used traditionally for its medicinal properties. From the sixth century BC, the mustard poultice was recognized as a poison against the bites of scorpions, folk medicine has produced many antidotes for mustard-based.
This hardy plant grows wild in fields and roadsides, up to 80 cm high and covering the leaves were yellow or white. Alongside this wild mustard, there are in Europe many other species of mustard grown as white mustard, brown mustard or mustard and black mustard China.
It is an ancient spice that the Chinese have known for over 3000 years and which also marked the Egyptian cultures, Greek and Roman. Indeed, the parable of the mustard seed in the Bible testifies to the importance of this tiny seed can become the largest of garden plants.
Then the Romans brought mustard to Gaul, where she won a great success. Throughout the Middle Ages, Europe had a high intake of this preparation obtained from mustard seeds crushed and mixed with grape must. Indeed, this "ardent mustum" or mash the fiery flavor, a term which could be the origin of the word "mustard", accompanied the venison and sausages of the day.
For others, the word "mustard" comes from the motto posted by Duke Philip the Bold before it enters the city of Dijon in 1382 'Moult Tarde Me, "which means" a lot waiting for me "and that became the coat of arms of the city after omission of the word "Me." This gave "Moult Tarde" and "Mustard." Thus, in the twelfth century, the city of Dijon became a reference for its expertise in this area and its various preparations: black mustard, gray or white to taste strong or prepared mustard with red grape black (at the base The mustard seed is not a strong spice, it is the transformation that gives it its pungent taste).
In the sixteenth century, Pope John XXII - who was particularly fond of this condiment - created the office of "First the Pope mustard." Today, if you can still eat the mustard greens in salads when young, it is primarily for its seeds as this plant is appreciated. There are also a variety of mustard's to suit different recipes. Indeed, according to the ingredients added to the crushed seeds (cinnamon, honey, sugar, vinegar, herbs, wine, milk, etc ...), mustard is more or less.
Essential ingredient of mayonnaise or vinaigrette dressings and mayonnaise, mustard, water and the famous rabbit in mustard sauce before baking or roasting other meats. This condiment gives a special flavor to the meat, while preventing it from drying out during cooking. Mustard
But cooking can also enjoy a variety of ways mustard greens which can be found in grocery stores east. Less pungent than the old, young leaves are eaten as a salad or shredded cooked as spinach or sauteed with Chinese bean sprouts, snap peas, mushrooms and ginger to accompany rice . Finally, mustard seeds are used in the preparation of curries of Indian cuisine and can also be germinated.
This plant's most famous condiment in the world has also been used traditionally for its medicinal properties. From the sixth century BC, the mustard poultice was recognized as a poison against the bites of scorpions, folk medicine has produced many antidotes for mustard-based.
Much more recently, mustard poultices as our grandmothers we applied to combat the flu, neuralgia or reduce bruising reveal the antiseptic properties of this plant. Its leaves are indeed rich in vitamins C, A, B and E in copper and iron eaten raw, they are a powerful and cleansing spring tonic, and as used as a poultice or bath, mustard greens stimulate the body. As for mustard as a condiment eaten, its appetizing and antiseptic are widely accepted.
Finally, we must emphasize the important role of this plant ecologically. While mustard is a weed among the most common in grain fields, it is nevertheless useful, because its roots loosen compacted soils and culture interrupts the cycle of cereal diseases in general. Also, it is increasingly used not only as a green manure in organic farming, but also in conventional agriculture. Finally, the mustard flowers attract bees, which produce a delicious honey and pollinate the gardens around.
Finally, we must emphasize the important role of this plant ecologically. While mustard is a weed among the most common in grain fields, it is nevertheless useful, because its roots loosen compacted soils and culture interrupts the cycle of cereal diseases in general. Also, it is increasingly used not only as a green manure in organic farming, but also in conventional agriculture. Finally, the mustard flowers attract bees, which produce a delicious honey and pollinate the gardens around.
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