Mustard plant

"Almost any good soil will produce a crop of mustard. The basal leaves of mustard are used for greens, and as plants require but a short time to reach the proper stage for use frequent sowings should be made. Sow the seeds thickly in drills as early as possible in the spring, or for late use sow the seeds in September or October. The forms of white mustard, of which the leaves are often curled and frilled, are generally used. Mustard greens are cooked like ."

"Mustard seeds come in three species identified by their colours: yellow, brown and black. Yellow or white mustard (', also called Brassica hirta) is best known as the main ingredient in the mustard that flavours North America's traditional hot dog. Brown mustard, ' has a dark brown seed coat and is used in the manufacturing of Dijon-style mustards. Brown mustard is used in combination with yellow in the making of English-style mustard. What we call oriental mustard is the golden yellow seed coat version of Brassica juncea. The main market for oriental mustard is South and East Asia, where it is used as a condiment in and as a source of cooking oil in some other countries, especially India and Nepal. ... Black mustard (') is native to tropical regions of North Africa, temperate regions of Europe and parts of Asia. It is the type that is commonly used in Indian cuisine and Chinese medicine and the one that is mentioned in the and in many historical recipes."

"' var. rugosa, often known as a leafy mustard/ laipatta, is a tall, slow-growing mustard with beautiful green leaves that ranges in hue from light green to dark purple. It’s a green leafy vegetable native to Central and Eastern Asia that’s eaten all across the world, from China to . Leafy mustard is grown and supplied mostly in Asian nations such as India, China, and Japan. ... Peppery, crispy leafy mustard features broad, soft leaves with high moisture content and a thick, flexible stem that may be used to make , and its seed is also used as a pickle and curry spice. Green leaves can be eaten raw or cooked in salads. They are high in a variety of phytonutrients such as vitamin A, B, C, and E, as well as iron, calcium, and protein ... Leafy mustard is also used to make a fermented pickle product known as which is a well-known and widely enjoyed Nepali meal. The mustard plant is most recognised for its tiny yellowish seeds, which produce mustard, one of the world’s most popular condiments. However, a variety of cultures have used the plant’s green leaves for food and health purposes for ages ..."

""" (mustard) is central to our Indian culture. The yellow mustard flower is the symbol of spring. Songs on the theme of sarson are an integral part of . Mustard oil is the of Bihar, Bengal, Orissa and and is used for flavoring and cooking."

"... Three varieties are in popular use – Brassica alba, Brassica juncea and Brassica nigra. ... Mustard is among the oldest recorded spices as seen in records dating back to about 3000 (Mehra, 1968) and was one of the first domesticated crops. Originally it was the condiment that was known as mustard and the word was derived from the Latin mustum. Must, the expressed juice of grapes or other fruits mixed with ground mustard seeds to form mustum ardens ('hot or burning must) was a Roman speciality condiment. Romans' love for mustard carried the same throughout Europe where it became popular for seasoning meat and fish. ... Most mustard was prepared in the early days by pounding the seeds in a and moistening them with ."

"20 And Jesus said unto them, Because of your unbelief: for verily I say unto you, If ye have faith as a grain of mustard seed, ye shall say unto this mountain, Remove hence to yonder place; and it shall remove; and nothing shall be impossible unto you."