Mustard (white) - Herb Uses

WARNING - Seeds contain substances extremely irritant to skin and mucous membranes.

Culinary (eaten)

Seeds are sprouted for "mustard & cress" salads. Dried seeds are used in pickling spice or ground and prepared as 'mustard'. Pungency of mustard develops when cold water is added to the ground seed; an 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.

Infusion (like a tea)

Pour near-boiling water over the seeds and let steep 5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Infusion must be taken same day. It may be sweetened, but do not add milk.

Poultice

A Poultice consists of a pulp or paste made by heating chopped fresh, dried, or powdered herbs with a little water. Spread the paste between two layers of gauze and apply (as hot as possible) externally to the affected area. Replace as necessary.

Oil

Medicated Oils are oils infused with the herb. Used for healing, oils are also used for skin and hair conditioning. Four methods are available to make Medicated Oils. 1) heat 250g dried or 750g fresh herb in 500ml of oil in a bowl over boiling water for 2-3 hours. 2) fill a jar with fresh herbs, top it up with oil, cover and leave for 2-3 weeks. Renew the herb for another 2-3 weeks to increase the concentration (best for flowers). 3) add 25-50 drops of the "essential oils of the herb" into 100ml of Oil for immediate use. 4) essential oils are obtained by evaporation of the herb in a stoppered glass container left in the sun for several days.

Wash

The herb can be used as a Wash by diluting an unsweetened Infusion or Decoction, or adding a Tincture to a large quantity of water. Use Wash by applying externally to the affected area.

Mustard (white) - Plant Information