WHITE MUSTARD

Sinapis alba

  • COMMON NAMES

    White Mustard

  • PLANT FAMILY

    Brassicaceae

    The Crucifers Family

  • NATIVE REGION

    Native to Europe, North Africa, the Middle East and Central Asia.

  • HABITAT

    Grows in sunny fields & valleys.

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Seed pods

PREPARATION

PROPERTIES: Glucosinolates & Polysaccharides

FLAVOR PROFILE: Sharp, earthy, peppery.

PAIRING: Garlic, meats, cheese

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.