Mustard

Any of several species of plant grown for its acrid seeds and leaves, which are called mustard greens.

The mustard plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi. Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard's purported efficacy as a curative for the common cold. The name is said to come from a Roman mixture of crushed mustard seed and MUST (unfermented grape juice), which was called mustum ardens ("burning wine"). Likewise, the French word moutarde ("mustard") comes from a contraction of their moust ("must") and a form of ardent ("hot" or "fiery"). There are two major types of mustard seed — white (or yellow ) and brown (or Asian ). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically. White mustard seeds are much larger than the brown variety

but, a lot less pungent. They're the main ingredient in American−style mustards. White and brown seeds are blended to make English Mustard. Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. Mustard seeds are sold whole, ground into powder or processed further into prepared mustard. Powdered mustard is simply finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavoring cooked meats and vegetables and as a source for freshly ground mustard. Powdered mustards and freshly ground seeds are used in sauces, as a

seasoning in main dishes and as an ingredient in salad dressings.

Cancer-Fighting Powers

Mustard seeds (like other members of Brassica) have been found to contain isothiocyanates which have been demonstrated to suppress and prevent the growth of cancerous tumors. A 2010 study published in the journal Carcinogenesis demonstrated that when this compound is delivered in a specialized manner had the ability to inhibit the growth of cancer in the bladder!

Mustard Greens Recipe

Ingredients

·         1/2 cup thinly sliced onions

·         2 cloves garlic, minced

·         1 Tbsp olive oil

·         1 pound mustard greens, washed and torn into large pieces

·         2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)

·         1/4 teaspoon salt

·         1/4 teaspoon pepper

·         1/4 teaspoon dark sesame oil

Method

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.