Brassica juncea There are a variety of plants grown for their acrid seeds and leaves collectively called Mustard Greens. The leaves may be used in salads or cooked with or as a substitute for spinach. Mustard belongs to the same family as broccoli, Brussels sprouts, collards, kale, and kohlrabi. For centuries mustard has been used for culinary, as well as, medicinal purposes. Most notably is its use as a curative for the common cold. I don’t think there has been a child born that has not had to suffer through at least one mustard plaster. The name comes from the Roman mixture of crushed mustard seed and must (unfermented grape juice), called mustum ardens or burning wine. Mustard seeds are sold whole, ground into powder, or processed further in prepared mustard. There are two major types of mustard seed, white (or yellow) and brown (or Asian). There is a third variety that is black which is the most pungent but has been replaced mostly by brown because it can be grown more easily and economically. White seeds are relatively large. Their flavor is spicy and almost sweet. Brown mustard seeds have a flavor that is hot and slightly bitter. Toast either sort of seeds in a little butter or oil in a skillet until you smell them.
This price is per ounce.