Mustard

Mustard (Alliaria petiolata, A. officinalis, Brassica juncea, B. sinapiodes, Cardaria draba, Descurania species, Lepidium perfoliatum, Sinapsis alba, Sisymbrium officinale) Parts used: Leaf, seed, seedpod, and flower. Mustard is an annual growing from 1 to 8 feet in height, depending on the species. Mustard flowers range in color from white, pink, yellow, and purple, but all have four petals in the shape of a cross with four sepals, six stamens and one pistil. Both the seeds and leaves are used as food and medicine. Mustard is considered antiseptic, expectorant, rubifacient and stimulant. It has been used medicinally to treat chilblains, cough, and respiratory congestion. Mustard stimulates appetite and gastric juices. Its qualities are pungent and hot. Leaves can be chopped and mixed with other milder greens in a salad. Flowers are edible in salads and as a garnish. Young seedpods are also edible. Seeds are used in pungent sauces. There are no poisonous mustards, however, eat only in moderation as mustards do contain some irritating oils that can cause intestinal irritation.