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CULTURAL AND WILD PLANTS
Mustard is white. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
White mustard, Sinapis alba. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Synapse Family: Cabbage (Brassicaceae) Origin: Mediterranean, Western Asia Area: Distributed all over the world Chemical composition: Mustard seeds contain fatty oils, proteins, carbohydrates, sinapin and other glucosides. The main active ingredient is an essential oil containing aliisothiocyanate. Economic value: Mustard is widely used in the food industry for the production of seasonings, sauces, marinades, preserves and other products. Mustard is also used in medicine, cosmetics and other industries. In agriculture, mustard is used as a green manure and livestock feed. Legends, myths, symbolism: In some myths, white mustard is associated with gods and goddesses who had the properties of healing and healing. In ancient Greek mythology, white mustard was associated with the goddess Aphrodite, who symbolized love, beauty, and femininity. The symbolic meaning of white mustard is associated with its purity and whiteness. In some cultures, white mustard has been used as a symbol of purity, innocence and piety. In Christian tradition, white mustard is associated with Easter, which symbolizes rebirth and purification. In general, white mustard symbolizes purity, innocence and piety.
White mustard, Sinapis alba. Description, illustrations of the plant White mustard, Sinapis alba L. Botanical description, distribution, chemical composition, features of use
Cabbage family - Brassicaceae. An annual plant up to 100 cm high. Stems 30-80 cm high, stiffly hairy, erect, branched above. Leaves with petioles, pinnatipartite, with incised-toothed lateral lobes and a larger apical lobe. The flowers are pale yellow or white, collected in a many-flowered racemose inflorescence. Blooms in June - July. The fruits ripen in August. Grows in fields, along roads. The birthplace of white mustard is the Mediterranean, from where it spread almost throughout Europe, America, came to India, Japan. Currently found wild in Southern Europe (Greece, including Crete, Italy, including Sicily and Sardinia, France, including Corsica, Portugal, Spain), Western Asia (Cyprus, Iran, Iraq, Israel, Jordan, Lebanon, Syria , Turkey), in the north of Pakistan, in North Africa (Algeria, Egypt, Libya, Morocco, Tunisia). In Ukraine, it occurs scattered, more often in the areas of Polissya and forest-steppe. Seeds contain sinalbin glycoside, fatty mustard oil (16,5-38,5%), mucus. The oil is a dark yellow liquid with a pleasant odor and a characteristic peculiar bitter taste. The composition of the oil includes acids: erucic, oleic, linoleic, palmitic, arachidic, linolenic. The plant is poisonous. White mustard is mainly an oilseed, the oil is very stable and does not go rancid for a long time during storage, it is used in the food, technical and chemical-pharmaceutical industries. White mustard is cultivated for green fodder (before the flowering phase) and for seeds that are ground to obtain mustard powder and oil. The oil is especially valued in baking and canning. The defatted powder is added to table mustard powder as an odor fixative. White mustard seeds have a more delicate and spicy taste in comparison with black and Sarepta mustard. Mustard seed is used in the preservation of vegetables, mushrooms, fish, in the preparation of vegetables, white and red cabbage, meat soups, minced meat, etc. Mustard powder is used in the preparation of beef and pork meat, various game, cold and hot sauces. A significant number of seeds are used in the food industry for the production of various types of mixtures, spices and spices for canning vegetables and mushrooms. But the largest number of them is used to make table mustard. The use of mustard in food helps to normalize digestion. Even in the times of Hippocrates and Galen, mustard was valued as a good expectorant and antitussive, as well as a spicy-flavoring plant that improves digestion and appetite. Mustard seeds have long been very popular in folk medicine of various peoples. They are used as a distraction for toothache, anti-fever, pneumonia, bronchitis and neuralgia, hypochondria, jaundice, intestinal atony, constipation, flatulence, chronic rheumatism, gout, hemorrhoids, to sharpen vision and hearing. In modern medicine, white mustard is practically not used. It is a good honey plant, gives nectar and pollen. Honey is pale yellow in color, and candied honey is creamy, has a piquant taste and pleasant aroma, but it cannot be left for the winter, as it quickly crystallizes. Aerial parts of the plant can cause poisoning in cattle and horses. Found everywhere as a weed, especially on chernozem soils, field mustard (Sinapis arvensis L.). Young shoots and leaves are a bitter seasoning for dishes. When cooked, the bitterness disappears. The seeds contain fatty oil. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
White mustard, Brassica alba Robenhorst, Sinapis alba L. Methods of application, plant origin, range, botanical description, cultivation
White mustard, Cabbage family (Brassicaceae), comes from the Mediterranean, from where it spread to almost all countries of the northern hemisphere, to America, Japan, India. In India, white mustard is grown as a horticultural crop in the north of the country, its young leaves are used as vegetables in the winter season, it has no industrial value. Translated from Sanskrit, white mustard is called "warming", "destroying leprosy". In Russia, white mustard first became known in the Lower Volga region in the 20th century, but did not become widespread there. White mustard is sown mainly for fodder use. In a short period, it forms 30-XNUMX t/ha of green mass used for fodder or as green manure. White mustard finds various uses - for obtaining fatty oil, as a fodder plant in green form, as a plant for green manure, a good honey plant. A plant of a long day, moisture-loving and cold-resistant. The oil content in the seeds is 30-40%, the oil is of high nutritional value, semi-drying (iodine number 92-122), golden yellow in color, well preserved. It is used directly in food, for the production of margarine, in the baking and confectionery industries. White mustard is a spring type plant. The stem is branched, 30-75 cm tall, covered, like the leaves, with stiff hairs. Inflorescence racemose, many-flowered (25-100 flowers) with a strong honey smell. The plant is cross-pollinating. The fruit is a pod, 2-4 cm long, ending in a xiphoid wide nose, covered with stiff hairs, does not crack. Spherical seeds (4-7 per pod) have a diameter of 1,5-2 mm, yellow or cream in color, with a smooth surface. The mass of 1000 seeds is 4-6 g, larger than that of blue mustard. Authors: Baranov V.D., Ustimenko G.V.
Mustard. The history of growing a plant, economic importance, cultivation, use in cooking
What is mustard? Mustard is several types of annual plants in the cruciferous family. They have a tall stem, up to one and a half meters, small yellow flowers and fruits - pods with a sharp nose. Mustard is grown for its seeds. They are either ground into a powder and used as a spice, or an oil is pressed out of them. The dried cake remaining after pressing is the mustard powder that is sold in stores. There are also salad varieties of mustard with large leaves collected in a rosette. Salad mustard must be well watered, otherwise the plant will quickly expel the flower-bearing stem, and the leaves will wither. What is mustard? People eat three types of mustard: black (Brassica nigra), gray mustard (B. juncea), and white (Sinapis alba). They got their names because of the color of the seeds. Black mustard, which is also real and French, is grown mainly in France and Italy. French mustard has a mild flavor. In the XNUMXth century, several firms for its production opened in Dijon, and since then Dijon mustard has been famous all over the world. There are many varieties of it: with garlic, applesauce, anchovies or herbs. Now black mustard is slowly being replaced by Sarepta (Russian). It is more burning, but also more productive, and there is more oil in it, up to 47%. It was brought to Russia from Asia as a weed, and began to be cultivated in the 1801th century. In 1810, a resident of Sarepta, doctor Konrad Neitz for the first time made a spice and oil from the seeds of a local variety he bred. In XNUMX, the manual production of mustard oil was put on an industrial basis. Before they set up their own mustard production in Russia, this spice was willingly bought in England. They cultivate white mustard, which was also called English or yellow mustard. Its seeds do not smell, which is why the taste of white mustard is quite sharp and rough. To improve it, English producers mixed the crushed seeds with apple juice, cider or vinegar. In America, sugar is added to white mustard. Why is mustard hot? French and Sarepta mustard seeds contain the glycoside synirgin and the enzyme myrosin. In warm water, the enzyme is activated and breaks down sinigrin into sugar, acidic potassium sulphate and allyl mustard oil, which determines the specific smell and taste of table mustard. Like most enzymes, myrosin is inactivated at temperatures above 42°C. Therefore, if you want to get mustard "pozier", the powder is diluted with warm water, and if softer - with boiling water. How does a mustard plaster work? Mustard plaster is a fat-free mustard powder, somehow fixed on paper. When it is soaked in warm water, the same reaction occurs to form allyl mustard oil. It causes irritation of skin receptors and a rush of blood to the place covered with mustard plaster. Because of this, under the mustard plaster, inflammatory processes decrease and pain fades. In hypertensive crises and angina pectoris, mustard plasters are placed on the chest, on the region of the heart, on the back of the head. They are widely used for neuralgia and muscle pain, applying to painful areas. Mustard foot baths are a good warming agent. For young children who have delicate skin, weak mustard compresses are recommended: one teaspoon of mustard powder in a glass of warm water. Mustard gave us another local irritant - a 2% alcohol solution of mustard essential oil, called mustard alcohol. What are the benefits of mustard oil? Cold-pressed mustard oil contains many biologically active substances. Their list is opened by fat-soluble vitamins, primarily vitamin E, the content of which mustard oil is several times higher than sunflower oil, and vitamin O, as well as vitamins A, B3, B6, B4, K, P and E. In addition to them, mustard contains polyunsaturated fatty acids. acids and bactericidal substances - phytosteols. chlorophyll, phytoncides, glycosides. essential mustard oil. Due to such a number of useful components, mustard oil as an external remedy helps with many diseases, including arthritis and polyarthritis, rheumatism, sciatica, and lumbago. It is also included in the composition of the multicomponent medicinal ointment "Efkamon". And if the oil is warmed up a little, bitterness leaves it, and it becomes suitable for culinary purposes. Mustard oil is valuable not only for taste, aroma and vitamins. Unlike other vegetable oils, it oxidizes very slowly, therefore it is stored for a long time and does not smoke when fried on it. It is added to dough, salads, cereals and soups, used to stew vegetables and cook a variety of meat and fish dishes.
Since mustard oil has a powerful bactericidal effect, it is indispensable for home canning, preparations with it do not grow moldy. There are also marinade recipes that include mustard seeds and mustard powder. Why is it good to wash dishes with mustard powder? Where they eat, they wash the dishes. Mustard powder is great for this purpose, firstly, because it is the strongest bactericidal agent, and secondly, because mustard contains proteins that emulsify fats. Because of the ability of mustard to emulsify fat, it is added to many fatty sauces, including mayonnaise. What foods go with mustard? Mustard gives the dish a spicy taste, causes increased secretion of gastric juice and saliva, facilitates the breakdown of fats and thereby improves digestion. Some salads, boiled egg and meat dishes, especially fatty ones, are seasoned with it. Salo with mustard - very good! Sometimes meat, poultry and fish are baked in mustard. It flavors the dish and prevents it from drying out during cooking. When heated, mustard loses its inherent sharpness, so the taste of the finished dish is mild. Young leaves of lettuce mustard are used as a side dish for meat and fish dishes, sometimes it is boiled or salted (after all, it is a relative of cabbage). Mustard greens are rich in ascorbic acid and rutin (vitamin P), so it strengthens the walls of blood vessels and prevents the deposition of cholesterol plaques on them. But mustard is mustard - even its leaves stimulate appetite, which should be remembered by those who want to lose weight. How to prepare table mustard? Mustard is prepared from powder, which is of the first and second grades. The powder of the first grade is lighter and fatter, and it is better to use it for the preparation of table mustard. Most often, the powder, after rubbing, is insisted in boiling water, and then vinegar, salt, sugar and vegetable oil are added, alas, not mustard! But true connoisseurs are not satisfied with this primitive recipe and flavor mustard with other spices, fruits or even honey. The ancient Romans added mustard, the condensed juice of unripe grapes, to crushed mustard seeds. The resulting mixture was called burning must, or must ardum. This name has survived to this day in most European languages. (For example, mustard in English is mustard.) Must is hard to come by now, but there are a few more affordable recipes.
Mustard with honey. Mix four tablespoons of mustard powder with two tablespoons of water and a tablespoon of vinegar, add drop by drop a tablespoon of vegetable oil and two tablespoons of honey. Horseradish mustard. Mix half a cup of mustard powder with an equal amount of water in a bowl. In a blender, they knock down a tablespoon of grated fresh horseradish, a teaspoon of salt and a teaspoon of sugar, put it all in mustard, mix, heat until thickened, cool and add another spoonful of horseradish. To prepare mustard with garlic for half a cup of mustard powder, you will need an equal amount of water, a tablespoon of sugar and vegetable oil, salt and four to five cloves of garlic. Grate the garlic, brew the mustard with boiling water, mix with all the ingredients and refrigerate for 30-40 minutes. And you can mix ready-made table mustard with an equal amount of mashed potatoes from baked or boiled vegetables and fruits: apples, pears, zucchini, pumpkin or quince. Connoisseurs say that it is better to dilute mustard not with water, but with milk - this way it is better preserved. What is mustard ravigote sauce? "Ravigot" is a French term that refers to a mixture of extracts or purees of several herbs. Ravigote mustard is made from French mustard powder, which is diluted with boiling water to a creamy state. Separately, mashed chervil, tarragon, watercress and saxifrage are prepared. Herbs taken in equal amounts are blanched for one minute, washed with cold water, squeezed through a napkin and rubbed through a fine sieve. Puree is mixed with mustard and a little crushed garlic is added. Store mustard-ravigote in a tightly sealed container. Author: Ruchkina N.
White mustard, Sinapis alba L. Classification, synonyms, botanical description, nutritional value, cultivation
An oil plant, flour is prepared from its seeds, from which table mustard is made, as well as from black mustard seeds - S. nigra L. Author: Ipatiev A.N.
Mustard. Interesting plant facts
Mustard seeds contain 35-40% oil. It is distinguished by high nutritional qualities, it is preferred in the confectionery industry over other vegetable oils. The taste of mustard oil is somewhat sharp, warming, spicy. In Turkey and France, this oil is considered the best delicacy and seasoning for salads, sauces, dishes with kvass, peas, beans, meat. In the baking business, mustard oil is used to make pastry, it is also in great demand in the canning industry. Flour is prepared from mustard cake, and table mustard is made from it. In Russia, Sarepta mustard is predominantly cultivated. It is called Sarepta because in the vicinity of the city of Sarepta 150-160 years ago, industrial mustard crops were first planted in Russia. Since then, this region of the Kuban has become a world-famous center for growing mustard for grain. Author: Reva M.L.
White mustard, Sinapis alba. Recipes for use in traditional medicine and cosmetology
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White mustard, Sinapis alba. Tips for growing, harvesting and storing
White mustard (Sinapis alba) is an annual plant from the Brassicaceae family that is widely used in cooking and as a medicinal plant. Tips for growing, harvesting and storing white mustard: Cultivation:
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