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CULTURAL AND WILD PLANTS
Mustard gray (mustard sareptskaya, mustard Indian). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Gray mustard (Sarepta mustard, Indian mustard), Brassica juncea. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Brassica Family: Cabbage (Brassicaceae) Origin: South Asia Area: It is found in India, China, Bangladesh, Pakistan, Nepal, Sri Lanka, Myanmar, Thailand, Laos, Vietnam and the Philippines. Chemical composition: Gray mustard contains a large amount of fatty acids, vitamins and minerals. It is also rich in proteins, amino acids and antioxidants. Economic value: Gray mustard is widely used in the food industry for preparing sauces, marinades, preserving vegetables and meat, as well as for the production of mustard powder and oil. It is also used in medicine and cosmetology due to its beneficial properties. Legends, myths, symbolism: In Indian mythology, sizaya mustard is associated with the goddess Kali, who symbolizes destruction and death, but is also considered the goddess of motherhood and fertility. In India, sizaya mustard was used as a component of religious ceremonies, as well as for the production of traditional dishes. The symbolic meaning of sizoy mustard is associated with its pungent taste and smell, which symbolizes strength, energy and passion. In some cultures, sizaya mustard has been used as a talisman to attract wealth, success, and happiness. In general, gray mustard symbolizes strength, energy and passion.
Gray mustard (Sarepta mustard, Indian mustard), Brassica juncea. Description, illustrations of the plant Sarepta mustard, Brassica juncea (L.) Czern. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Annual herbaceous plant up to 1,5 m high. Stem erect, branched. The leaves are lyre-shaped, light green, the lower ones are large, petiolate, the upper ones are small, sessile. The flowers are small, golden yellow, collected in a loose brush. The fruit is a thin tuberous pod. Seeds are small, dark brown. Blooms in May-June. Central Asia is considered the birthplace of Sarepta mustard. It is not currently found in the wild. At present, Sarepta mustard has become one of the most important oilseeds. Sometimes mustard is bred as a vegetable plant. There are lettuce varieties with large rosette leaves and root vegetables used as turnips. Mustard seeds contain essential and fatty oils. The main active ingredients of the seeds are the glycoside sinigrin and the enzyme myrosin that destroys it. In addition, proteins, mucus, and minerals were found in them. Sarepta mustard seeds are both food and medicine. They are the raw material for the production of mustard oil. It is obtained in two ways: by cold and hot pressing of seeds, which makes it possible to fully use this valuable raw material. The oil obtained by cold pressing has a high palatability and is used both in the food and medical industries. By hot pressing, the next fraction of the oil is obtained, which is used in soap, leather, textile industries, in the perfumery and medical industries. After pressing the oil, the cake is crushed into powder, from which table mustard and mustard plasters are prepared. Mustard, due to the presence of essential oil, stimulates appetite, improves digestion, especially with sluggish intestines and a tendency to constipation, has anti-inflammatory and antiseptic effects. Mustard with honey helps with asthma, coughs, and mixed with figs - with gout, skin eczema. Mustard foot baths, as well as mustard plasters, have a good effect as a warming and blood-inducing remedy for pneumonia, bronchitis, pleurisy, and colds. An alcoholic solution of oil (2%) is used for rubbing with rheumatism, sciatica, and neuralgia. In Russian cuisine, mustard is a favorite seasoning for various meat, fish and vegetable dishes, especially for fatty meat, jelly, and sausages. In the food industry, mustard seeds are widely used in the preservation of meat and fish products, in pickling vegetables, as they inhibit the processes of fermentation and decay. Mustard oil, which is not inferior in quality to Provencal oil, is used to make the best canned fish. Mustard powder is used in everyday life. Glass, enameled dishes are washed with an aqueous solution of the powder, woolen products are washed in it. Sarepta mustard is known as a good honey plant. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Sarepta mustard, Brassica juncea (L.) Czern. Botanical description, distribution, chemical composition, features of use
Cabbage family - Brassicaceae. An annual plant 50-150 cm high, branched from the base, slightly hairy in the lower part, with a thickened root. Basal leaves petiolate, large, lyre-shaped, upper - sessile, entire; light green. The flowers are bright yellow, small. The sepals are nearly horizontal. The fruits are cylindrical, pods with an awl-shaped nose, reaching 1/4 of the length of the pod, opening. Seeds are small, black. Blooms in May - July. The fruits ripen in August. Weed plant. In the wild, Sarepta mustard is found in the steppes of Southern Siberia, in Central Asia, as well as in Mongolia and Northern China. Cultivated in India, China, Indochina, Asia Minor, North Africa, in Europe. India is by far the largest center for the cultivation of this crop. Seeds contain 1,17-2,89% essential oil, which includes allyl mustard (up to 40%) and crotonyl mustard (50) oils, as well as traces of carbon disulfide and dimstyl sulfide; 20-49% high-quality mustard fatty oil, which includes erucic, oleic, linolenic, peanut, lagnoceric, behenic, palmitic, linoleic and dihydroxystearic acids. The oil tastes better than sunflower oil, the quality is higher than white mustard oil, but it goes rancid more easily. The seeds contain the glycoside sinigrin and the enzyme myrosin. The enzyme myrosin in the water sphere and when exposed to temperature breaks down the glycoside into glucose, potassium sulfite and essential mustard oil. Sarepta mustard leaves contain 0,0002% carotene, 0,056 ascorbic acid, up to 0,2 calcium and 0,0002% iron. In Russia, it was introduced into culture in the 1810th century. near the town of Sarepta. Mustard was sown in large areas, and there in XNUMX, for the first time in Europe, a mustard-oil mill was launched.
Mustard oil is used in the food and perfume industries, as well as technical. Mustard oil is preferred over other oils when making pastry. For the preparation of the best varieties of canned food, mustard oil is used instead of Provence. Defatted seed cake is used for the preparation of spices and table mustard. Powder from ground mustard seeds is used as a seasoning and flavoring agent for hot and cold meat dishes, for salting vegetables and canning fish. Young mustard leaves (mainly leaf varieties rich in ascorbic acid) are used fresh for salad, as a side dish for meat and fish dishes. In China, young juicy shoots are salted and preserved. Table mustard is one of the favorite seasonings for various meat dishes, gastronomic products, soups, vegetables. Mustard not only stimulates appetite, but also significantly enhances the secretion of gastric juice. Pythagoras also believed that mustard enhances memory. Powder from defatted seeds is used in the preparation of mustard plasters, they are used in medicine as a warming and distracting agent that causes a rush of blood and deepens breathing in pneumonia, neuralgia, for a reflex effect on circulatory function, in hypertensive crises, threatening stroke, angina pectoris. In folk medicine, mustard seeds were used as a means of stimulating the activity of the gastrointestinal tract, as a laxative, emetic for malaria, opium poisoning, and a sedative. Good honey plant. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Sarepta mustard, Brassica juncea L. Description, places of growth, nutritional value, use in cooking
Mustard is an annual herbaceous plant with a branched stem from the cruciferous family up to 1,5 m high. It is an oilseed crop. The flowers are large lemon yellow. Good honey plant The yield of honey per hectare ranges from 30 to 152 kg. In addition to Sarepta, field or wild mustard Sinapis arvensis is also known. Mustard seeds contain up to 47% fat. An important component is the glycoside sinigrin, the splitting of which produces mustard oil, which determines the sharp and burning taste of table mustard. Mustard seeds are used to produce oil used in the food industry. The cake obtained after the extraction of the oil is ground into mustard powder, which is used in human nutrition and in medical practice. Table mustard, prepared from powder and used as a spicy seasoning for various dishes in human nutrition, improves the taste of dishes, stimulates appetite, and enhances the secretion of gastric juice. Mustard is also used in the manufacture of mayonnaise, dressings, mustard sauce, and also as a detergent and degreaser. Table mustard is prepared by boiling the powder with boiling water. To improve the taste, vegetable oil, sugar, salt, vinegar, pepper, cloves and other spices are added. Ready mustard usually has a yellow color and a uniform spreading consistency. Its taste is spicy and sweet. The amount of fat reaches 8%, sugar - 16%, acidity is 1,5-2,2% (for acetic acid). Author: Koshcheev A.K.
Sarepta mustard (Chinese cabbage mustard), Sinapis juncea L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: Brassica juncea (L.) Czern. Names: English. Chinese large left mustard; German Chinensischer grossblattriger Senf; Spanish mustaza de China a hoja de Col; Swede, kenesisk bladsenap; fr. moutarge de Chine. S. juncea has a bare, branched stem; the lower leaves are green, clearly petiolate, wavy or almost glabrous, lyre-pinnately incised, less often curly or curly-pinnate. In cultural forms, the leaves are often very beautifully dissected, of the plume type. Stem leaves are bluish (yellowish-green in garden forms), non-amplexive, mostly sessile. The inflorescence is closer to corymbose, but in some Asian forms it is quite racemose. Petals golden yellow; ovary contains 12-20 ovules. The pods are tuberculate, the midrib on the valves is clearly visible. The nose of the pod is thin, subulate, about 1/4 of its length; seeds are dark brown, rarely yellow, clearly cellular, 1-1,3 mm in diameter. Cultivated as an oil plant. As a vegetable, it is used in the form of a salad (leafy varieties) and as a root crop (the root form is Sinapis juncea var. Napiformis). Sarepta mustard is a very early maturing plant. For example, mustard sown on May 10 sprouted on May 16, and was ready for use on June 9; On June 26, flowering began, and on July 21, fruits were already formed. Mustard is sown in ribbons, with a distance between lines of 20-25 cm; 4-5 kg of seeds are used per hectare; 1000 seeds weigh 1,1 - 2 g. As the seed grows, the sowing is thinned out, the uprooted plants are used for food. Mustard leaves are rich in vitamin C. It is used as a salad, in addition to other vegetables and as a side dish for fish and meat dishes. A dangerous pest of mustard is an earthen flea. Author: Ipatiev A.N.
Gray mustard (Sarepta mustard, Indian mustard), Brassica juncea (L.), Czern. reference Information
The birthplace of blue mustard is Eastern China, where this cultivated plant was obtained by selecting the best forms from the "savages". From China, it moved to India, where one of the primary centers of cultivation of this crop is located. Currently, in addition to India, it is cultivated in China, Egypt, and a number of other countries. At present, Sarepta mustard is a common oilseed crop from plants of the Cabbage (Cruciferous) family, it ranks fourth after sunflower, soybean and oil flax. The average seed yield is 1,2-1,5 t/ha, high - 1,5-2,0 t/ha. The seeds contain 23-47% oil (iodine number 92-119). After heating, the oil has a high taste value and is used in the confectionery and baking industries for the preparation of pastry, in the canning, margarine, soap and pharmaceutical industries. Essential oils obtained from seeds are used in cosmetics and perfumery. When processing mustard seeds, about 95% of the mass turns out to be useful products. From 100 kg of mustard seeds of medium standard quality can be obtained (kg): edible mustard oil - 23-24, mustard oil for the production of mustard ester - 5, cake for the production of mustard powder - 50, cake for livestock feed - 15, husk for fuel - 2,5. The oil is obtained by pressing or extraction. Good oil properties are obtained by cold pressing. During hot pressing, mustard essential oil (0,1-1,7%) and sinigrin glycoside, which has a pungent odor and an unpleasant taste, pass into the oil. Powder is prepared from the cake to obtain table mustard and mustard plasters. According to experts, the composition of edible oil should contain at least 80% oleic and linoleic acids, no more than 4% linolenic and from 5 to 15% palmitic and stearic, but erucic and eicosenoic acids should be completely absent. Gray mustard is an annual, spring-type plant. Stem 30-75 cm tall, branching, covered with waxy (glaucous) blotch, with or without pubescence. The root system is taproot, well developed, penetrates to a depth of 2-XNUMX m, which explains its drought resistance. The lower leaves of the plant are petiolate, slightly pubescent, pinnately dissected, the upper leaves are sessile or on short petioles, linear, sometimes slightly serrated. The color of the leaves is green, dark green, with anthocyanin, in most varieties they are covered with a bluish wax coating. The flowers are bright yellow, the pods are linear, 2,5-5,5 cm long, with a thin subulate nose, the seeds are small, spherical, brown, smooth. The mass of 1000 seeds is 2-4 g. It is considered a cross-pollinated plant, but self-pollination is also widespread. Long day plant. The culture is represented by regional ecotypes, which is explained by the wide geography of its distribution. An artificial (mutant) very valuable form of mustard was obtained in Sweden. In India, the Sarepta mustard, or Indian mustard, is known as rai mustard. Mustard and rape-sarzon have been cultivated in the country since the time of Harappa (3rd-2nd millennium BC). The seeds of these species were used in medicine and in religious ceremonies. There are two forms of rai in the crops: one is tall, late-ripening, and the second is short, early-ripening. A common field crop in the states of Bihar, Uttar Pradesh, West Bengal and some other parts of the country. Mustard is sown in its pure form or together with chickpeas, peas and barley. The sowing rate is up to 9 kg/ha with joint crops and 2 times higher with clean ones. Cultivated forms contain 30-38% oil in seeds. The yield of seeds is 0,8-1,5 t/ha. Authors: Baranov V.D., Ustimenko G.V.
Mustard. Legends, the birthplace of the plant, the history of distribution
If you have a bad cold and the cough does not subside, your mother puts mustard plasters for you. They are burning, unpleasant, but useful - they "expel" cough from the chest. Hot and table mustard, which is served for dinner. And besides, it's bitter. They didn't call it mustard for nothing. But the mustard oil that is sold in the store is not at all hot and not bitter. On the contrary, sweet and fragrant. Many housewives prefer to cook food in this oil. In the bakery you can buy amazingly tasty, rich and fragrant bread. It is not white in color, but yellowish. It is baked from ordinary wheat flour, and looks yellow because mustard oil was added to the dough. What's the matter? Maybe mustard plasters and mustard oil are prepared from different plants? No, from the same thing - from Sarepta mustard. On the southern outskirts of Volgograd there is a railway station Sarepta. Near it, for the first time in Russia, mustard fields turned green. It happened two hundred years ago. Sarepta and gave her name to the mustard. In the neighborhood of mustard fields in 1810 a small factory grew up. Small brown seeds, ripened in thin mustard pods, were brought here from all around in bags. The factory building has survived to this day. Here today they make mustard plasters, which are distributed throughout the country. Now you know where the "burning leaves" come from. What about mustard oil? From there. Before making mustard plasters, the seeds are placed under the press. A dark golden liquid flows from it in a thin stream. This is the mustard oil, which is respected by bakers, confectioners and perfumers. The rest of the seeds - cake - are sent to a neighboring workshop. There, the cake is dried and ground into powder. So he goes to bitter products - to table mustard and mustard plasters. Author: Osipov N.F.
Gray mustard (Sarepta mustard, Indian mustard), Brassica juncea. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Gray mustard (Sarepta mustard, Indian mustard), Brassica juncea. Tips for growing, harvesting and storing
Gray mustard, or Indian mustard (Brassica juncea) is an annual plant that is widely used in cooking and medicine. Tips for growing, harvesting and storing blue mustard: Cultivation:
Workpiece:
Storage:
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