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Brassica nigra
Black mustard
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General Info
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Latin Name: Brassica nigra
Synonyms: Sinapis nigra.
Common Name: Black mustard
Family: Cruciferae(Click to Search)
Author: (L.)Koch.
Known Hazards: When eaten in large quantities, the seed and pods have sometimes proved toxic to grazing animals[85].
Habitat: Cliffs near the sea in S. W. England[17].
Mature Height: 1.2
Mature Width: 0.6
Habit: Annual
Edible Uses: Leaves - raw or cooked[2, 85, 100]. A hot flavour, they can be finely chopped and added to salads or cooked as a potherb[183]. The seedlings can also be used as a salading when about one week old, adding a hot pungency to a salad[2, 27, 183, K].
Immature flowering stems - cooked and eaten like broccoli[183].
Mustard seed is commonly ground into a powder and used as a food flavouring and relish[4, 5, 17, 27, 34]. This is the black mustard of commerce, it is widely used as a food relish and as an ingredient of curry[183]. Pungency of mustard develops when cold water is added to the ground-up seed - an enzyme (myrosin) acts on a glycoside (sinigrin) to produce a sulpher compound. The reaction takes 10 - 15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mild bitter mustard[238]. The seed can also be used whole to season pickles, curries, sauerkraut etc[183, 238]. It has a stronger flavour than white mustard (Sinapis alba) and brown mustard (B. juncea)[238].
An edible oil is obtained from the seed[2, 21, 171].
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