Features/descriptions: The Black Mustard grows throughout Europe, except in the north-eastern parts, also in South Siberia, Asia Minor and Northern Africa, and is naturalized in North and South America. It is largely cultivated in England, Holland, Italy, Germany and elsewhere for the sake of the seed, used partly as a condiment, and partly for its oil. It is an erect annual, 3 feet or more in height, with smaller flowers than the White Mustard. The spear-shaped, upper leaves, linear, pointed, entire and smooth, and the shortly-beaked pods, readily distinguish it from the former species. The smooth, erect flattened pods, each provided with a short slender beak, contain about ten to twelve dark reddish-brown or black seeds, which are collected when ripe and dried. They are about half the size of White Mustard seeds, but possess similar properties. The seedcoat is thin and brittle and covered with minute pits. Like the White Mustard, the seeds are inodorous, even when powdered, though a pungent odour is noticeable when moistened with water, owing to the formation of volatile oil of Mustard, which is colourless or pale yellow, with an intensely penetrating odour and a very acrid taste. The ancient Greek physicians held this plant in such esteem for the medicinal use of its seeds that they attributed its discovery to Æsculapius.

Medicinal/edible part: Seeds, leaves, roots.

Uses: Irritant, stimulant, diuretic, emetic. Mustard is used in the form of poultices for external application near the seat of inward inflammation, chiefly in pneumonia, bronchitis and other diseases of the respiratory organs. It relieves congestion of various organs by drawing the blood to the surface, as in head affections, and is of service in the alleviation of neuralgia and other pains and spasms.

Mustard Leaves, used instead of poultices, consist of the mustard seeds, deprived of fixed oil, but retaining the pungency-producing substances and made to adhere to paper. headache. It also acts as an excellent fomentation.

Internally, Mustard is useful as a regular and mild aperient, being at the same time an alterative. If a tablespoonful of Mustard flour be added to a glass of tepid water, it operates briskly as a stimulating and sure emetic. In cases of hiccough, a teaspoonful of Mustard flour in a teacupful of boiling water is effective. The dose may be repeated in ten minutes if needed.

The bland oil expressed from the hulls of the seeds, after the flour has been sifted away, promotes the growth of the hair and may be used with benefit externally for rheumatism.

Whitehead's Essence of Mustard is made with spirits of turpentine and rosemary, with which camphor and the farina of Black Mustard seed are mixed. This oil is very little affected by frost or the atmosphere, and is therefore specially prized by clock-makers and makers of instruments of precision.

Parkinson says that Mustard 'is of good use, being fresh, for Epilepticke persons . . . if it be applyed hot inwardly and outwardly.'

Culpepper considered Mustard good for snake poison if taken in time, and tells us that mustard seed powder, mixed with honey in balls, taken every morning fasting, will clear the voice, and that:

'the drowsy forgetful evil, to use it both inwardly and outwardly, to rub the nostrils, forehead and temples, to warm and quicken the spirits . . . the decoction of the seeds ... resists the malignity of mushrooms.... Being chewed in the mouth it oftentimes helps the tooth-ache. It is also used to help the falling off the hair. The seed bruised, mixed with honey, and applied, or made up with wax, takes away the marks and black and blue spots of bruises or the like . . . it helps also the crick in the neck....'

Preparation/recipes: Mustard flour is considered a capital antiseptic and sterilizing agent, as well as an excellent deodorizer.

• 2 tablespoons dijon mustard
• 3 tablespoons balsamic vinegar
• 1/2 cup peanut oil
• 1/2 cup pure maple syrup
• 1 teaspoon coarsley ground pepper
• 1 chopped garlic clove
• 4-6 boneless skinless chicken breast

Mix together all ingredients except chicken. Place the chicken in a shallow glass dish. Coat the chicken with the mixture. Toss the chicken a little to ensure if properly coated. Grill the chicken over medium high heat for 5-7 minutes per side.

The condiment mustards of commerce are the ground seeds of these plants, mainly with the seed coats removed. The seeds are near round, 0.1 inch or less in diameter, and produced in pods, which are removed by threshing. Black mustard seed is yellow inside and is the kind of major commercial production.

Black mustard is in general similar to white mustard in growth and appearance. The leaves are compound pinnate, and hairy. The seed pods are short and glabrous. Black Mustard is little cultivated in the U.S., but is a common weed and young leaves are sometimes gathered and used as pot herbs. The condiment mustard is mainly the ground seed or "flour" made from the seeds of this species.

Researcher: Chris Milkert