Indian Mustard

A genus of about 30 species of mainly annual or biennial herbs, distributed throughout Eurasia. Mustards have provided pungent flavorings, green vegetables, and medicinal compounds from very early times. Use as a condiment in the West dates back to at least 400BCE, and medicinal uses were first mentioned in China in CE659. The Romans mixed ground seeds with grape juice; the word "mustard" derives from mustum "grape must" and ardens, "burning". Pungency of mustard develops when cold water is added to the ground seed; and enzyme (myrosin) acts on a glycoside (sinigrin) to produce the sulphur compound, allyl isothiocyanate. The reaction takes 10-15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme, producing a mild, bitter mustard. The three main kinds of commercially prepared mustard are: American, using white mustard (Sinapsis alba, see white mustard); English, using a mix of white and black (S. alba and B. nigra) or brown (B. juncea) mustards; and french, which is based on black (B. nigra) or, more usually today, on brown mustard (B. juncea). Brassica juncea has properties similar to other mustards but is used more for culinary than for medicinal purposes. It can be harvested mechanically, making it more commercially viable than B. nigra, though having only 70 percent of its pungency. Other members of the genus include cultivars of B. oleracea (cabbages, kale, Brussels sprouts, and broccoli), which have detoxicant effects and help prevent cancer when eaten regularly.

Annual with branched stems and glaucous, irregularly-lobed leaves, 15-30cm (6-12in) long. Racemes of pale yellow flowers appear in summer, followed by beaked pods containing dark red-brown seeds.


Common Name:
Indian Mustard
Other Names:
Brown mustard, Chinese mustard, mustard greens.
Botanical Name:
Brassica juncea syn. Sinapsis juncea
Genus:
Brassica
Family:
Brassicacea
Native Location:
Asia
Cultivation:
Rich, well-drained, neutral to alkaline soil in full sun.
Propagation:
By seed sown in early spring.
Harvest:
Leaves and flowers are picked when young and used fresh. Pods are harvested as they begin to change color, and dried to complete the ripening process; this prevents the seeds frmo being shed in the field. Seeds store indefinately if kept dry. Volatile oil is distilled from seeds.
Height:
1-1.2m (3-4ft)
Width:
30cm (12in)
Hardiness:
Hardy
Parts Used:
Leaves, seeds
Properties:
A warming, stimulant herb with antibiotic effects.
Culinary Uses:
Young leaves are eaten raw, pickled, or cooked as a vegetable. Pods are preserved in mustard-flavored syrup (Italy). Seeds are ground and blended with other mustards or used alone as Russian, brown, or Sarrepta mustard, which has an especially strong flavor. They are used whole in curries and pickles, often heated in fat to destroy pungency and give a nutty flavor. Sprouted seeds are added to salads.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pg 146