Black Mustard

Brassica nigra (L.) Koeh.

Black mustard

Figure 18.— Black mustard (Brassica nigra)

Synonym.—Sinapis nigra L.

Other common names.—Red mustard, brown mustard, cadlock, kerlock, senvre, scurvy.

Habitat and range.—Black mustard was introduced from Europe and is a common weed in cultivated ground and waste places almost throughout the United States, being especially troublesome in grainfields and pastures. It is cultivated in California.

Description.—Black mustard grows from 2 to 6 feet high. The leaves and lower portion of the stems are covered with bristly hairs. The small, bright-yellow flowers are produced from June to September in racemes at the ends of the stems, followed by erect pods crowded against them in dense clusters. These pods when ripe contain numerous small and roundish, blackish or reddish brown seeds.

Part used.—The seed, which is collected in the same way as white-mustard seed

Sievers, A.F. 1930. The Herb Hunters Guide. Misc. Publ. No. 77. USDA, Washington DC.

Last update Friday, March 13, 1998 by aw

Benefícios:

- Pobre em calorias
- Rica em vitaminas A, B2 e C
- Boa fonte de cálcio e ferro

Inconveniente:

- Seu sabor forte pode se sobrepor ao sabor de outros alimentos, quando misturados.

A mostarda é uma verdura conhecida pelo seu sabor amargo. Suas folhas são parecidas com as folhas dos brócolos, tanto no tamanho como na forma. Uma forma fácil de reconhecer a mostarda é pela presença de suas flores amarelas. Elas são pequenas e nascem da haste principal da planta. Cozida ou crua, a mostarda é um excelente acompanhamento para as refeições nas quais são servidos pratos mais pesados. No entanto não é recomendável misturar a mostarda com outras verduras ou pratos de sabor delicado, porque seu sabor muito forte acaba se sobrepondo ao sabor dos outros alimentos.

A mostarda é uma verdura rica em proteínas, vitaminas A, B2 e C e contém boa quantidade de cálcio e ferro.Por não ter muitas calorias é recomendada para pessoas que desejam manter ou reduzir o peso. Para melhor aproveitar os seus nutrientes, a mostarda deve ser consumida crua.

Nas feiras livres e supermercados é fácil encontrar mostarda em maços. Quando está em boas condições para o consumo, ela tem um aspecto fresco e tenro e suas folhas não estão amareladas nem murchas.

Uma porção de 50 g de mostarda fornece em média 15 calorias.

Name: Mustard

Biological Name: Brassica alba, Brassica nigra, Sinapsis alba
Cruciferae

Other Names: Mustard, Black Mustard, White Mustard, yellow mustard, kedlock, yellow mustard seed, white mustard seed

Parts Used: The Seeds

Active Compounds:

Glucosinolates; Black Mustard contains sinigrin, which on hydrolysis by the enzyme myrosin produces allyisothiocyanate, and White Mustard sinalbin, which produces p-hydroxybenzyl isothiocyanate

Miscellaneous; sinapine, sinapic acid, fixed oil, protein, mucilage etc.

Remedies For:
Rubefacient, irritant, stimulant, diuretic, emetic., pungent, laxative, digestive.

This well known spice has its use in medicine as a stimulating external application. The rubefacient action causes a mild irritation to the skin, stimulating the circulation in that area and relieving muscular and skeletal pain. Its stimulating, diaphoretic action can be utilized in the way that Cayenne and Ginger are. For feverishness, colds, and influenza, Mustard may be taken as a tea or ground and sprinkled into a bath. The stimulation of circulation will aid chilblains as well as the conditions already mentioned. An infusion or poultice of Mustard will aid in cases of bronchitis.

Dosage:
Poultice: Mustard is most commonly used as a poultice which can be made by mixing 100 grams (4 ounces) of freshly ground mustard seeds with warm water (at about 45 degrees C) to form a thick paste. This is spread on a piece of cloth the size of the body area that is to be covered. To stop the paste sticking to the skin, lay a dampened gauze on the skin. Apply the cloth and remove after l minute. The skin may be reddened by this treatment which can be eased by applying olive oil afterward.

Infusion: pour a cup of boiling water onto l teaspoonful of mustard flour and leave to infuse for 5 minutes. This may be drunk three times a day.
Foot bath: make an infusion using 1 tablespoon of bruised seeds to l litre (2 pints) of boiling water.

Safety:
No information available. Some herbs are known to react with your medication. Please consult your physician before starting on any herb.

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