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Mustard plant

From Wikiquote

Mustard plants belong to several plant species spread among three different genera: Brassica, Rhamphospermum, and Sinapis, which belong to the cabbage family Brassicaceae. Prepared mustard is one of the world's most widely used condiments. Mustard seed is used as a spice and as the basis for mustard oil. Mustard greens are a nutritious vegetable, eaten in countries all over the world.

Quotes

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  • 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 spinach.
    • William Renwick Beattie, "Mustard". The Home Vegetable Garden. Farmers' Bulletin No. 255, U.S. Department of Agriculture. Washington, D.C.: U.S. Government Printing Office. 1906. 
  • Mustard seeds come in three species identified by their colours: yellow, brown and black. Yellow or white mustard (Sinapis alba, also called Brassica hirta) is best known as the main ingredient in the mustard that flavours North America's traditional hot dog. Brown mustard, Brassica juncea 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 Japanese cuisine and as a source of cooking oil in some other countries, especially India and Nepal. ... Black mustard (Brassica nigra) 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 Bible and in many historical recipes.
  • Brassica juncea 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 South America. 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 saag, 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 ‘Gundruk,’ 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 ...
  • ... Three varieties are in popular use – Brassica alba, Brassica juncea and Brassica nigra. ...
    Mustard is among the oldest recorded spices as seen in Sanskrit records dating back to about 3000 bc (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 mortar and moistening them with vinegar.
    • J. Thomas, K.M. Kuruvilla, and T.K. Hrideek, "Chapter 21. Mustard". Handbook of Herbs and Spices. Woodhead Publishing Series in Food Science, Technology and Nutrition. Volume 1 (2nd ed.). 2012. pp. 388–398. doi:10.1533/9780857095671.388.  (quote from p. 388; 1st edition 2001)

The Holy Bible: King James Version

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31 ¶ Another parable put he forth unto them, saying, The kingdom of heaven is like to a grain of mustard seed, which a man took, and sowed in his field.
32 Which indeed is the least of all seeds: but when it is grown, it is the greatest among herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof.

  • 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.
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