Mustard

Mustard is known since prehistoric times with a plethoria of uses.The Romans named this herb from mustus (the new wine they mixed with the seed) and ardens (for fiery).

The hot little black and brown mustard seeds are ground and mixed with water, vinegar or other liquids, and turned into a condiment also known as mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.

White mustard seeds are used in pickles as a strong preservative and in mayonnaise as an emulsifier.

The yellow, four petalled blooms of the plant that flower in midsummer are also edible and contain a mild mustar flavor. They can be sprinkled on sandwiches or tossed on salads.

The oval pointed dark green leaves have a pungent flavor and may be tossed in salads if young.