Herb & Spice Companion

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HERB & SPICE COMPANION

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MUSTARDS

Brassica alba (yellow or

white), Brassica juncea

(brown), Brassica nigra

(black)

Flavors: hot mustards pungent,

sharp, biting, and hot; mild

mustards tangy and smooth

Mustards make up an entire class of condiment. Whole seeds offer little in the way

of fragrance, but they unleash their trademark heat when crushed. Yellow mustard

seeds are on the mild end of the heat spectrum, often found in pickling spices and

marinades. Brown and black seeds, on the other hand, bring fiery heat to Indian

dishes and Bengali spice pastes and

cooking oils. Mustard seeds are used

in many curry powders, pickling spices,

and mustard powders.

However, it’s when these seeds

are combined with liquids—water,

grape juice, wine, or vinegar—that they

form the range of mustard condiments

beloved in cuisines from India and Europe

and beyond. These liquids temper the

heat of mustard seeds to varying qual-

ities, from the smooth and subtle Dijon

to the eye-popping hot mustard offered

at Chinese restaurants. The greater the

acidity, the milder the flavor; therefore,

water yields the hottest mustard while

vinegar mellows it out.

In the Garden

Mustard plants are annuals, grow well in containers, and produce tasty mustard

greens, another culinary bonus to growing your own. A cool-weather crop, mus-

tard will go to seed quickly in hot temperatures (over 75°F), resulting in subpar seed

HEALTH BENEFITS

Like its relatives in the Brassica,

or cruciferous, plant family,

mustard scores an A+ in the health

department. It encourages healthy

digestion and improves respiratory

conditions by clearing out nasal

passages and breaking up phlegm.

Mustard also boosts blood circulation

and serves as an effective anti-

inflammatory, especially when

applied in a compress over sore

muscles and arthritic joints.

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