The benefits and harms of mustard leaves. Leaf mustard uses in cooking
White mustard (Sinapis alba) - otherwise pepper or white pepper, annual herbaceous plant 50-180 cm high. This is one of the few plants that earned the praise of the ancients, in particular Pythagoras and Avicenna. Its name is translated from ancient times as “luminous and joyful grass”, or as “dew of light”. Is magical plant Mars.
The mustard seed was believed to symbolize omniscience, and the herb contained “great and stimulating
lust power." Four types of mustard are used in the culture: white, gray, black and Abyssinian. The genus unites one and
perennial herbs from the cabbage family, i.e. cruciferous The name white mustard comes from its color
its flowers and its seeds are yellow. Therefore, as a synonym by name it is found as yellow mustard,
as well as English mustard (in the last century it was widely cultivated in European countries). Other types
mustards are less common - for example, black mustard has an extremely pungent taste,
reminiscent of horseradish.
CHEMICAL COMPOSITION
Young mustard leaves are rich in vitamins, calcium and iron salts, vitamin C, carotene,
vitamins of groups B and P, flavonoids, growth substances. The seeds contain steroids, including
cholesterol, saponins (6.5%), essential (0.4-1.5%) and fatty oil (28-35%), thioglycoside sinalbin, etc. The oil gives mustard a specific smell and pungent taste. It contains a lot of unsaturated fatty acids
and therefore it is very useful. The taste of mustard is determined by a special substance - the glycoside sinigrin. During processing
mustard powder warm water Sinigrin, under the influence of special enzymes found in it (myrosin), breaks down into glucose, allyl mustard oil and potassium sulfate.
The flowers of a plant, and especially the pollen, as well as the seeds, contain a class of substances called
brassinosteroids (brassinolides). These are substances with extremely high biological activity
(up to 15 zeros after the decimal point!), identical in chemical structure to ecdysteroids. Both classes are new
substances in plants were first discovered by Japanese scientists: at the beginning, in 1966, ecdysteroids, and then brassinosteroids.
AREAS OF USE
White mustard - aromatic plant, is also used as an oilseed, medicinal, honey crop, and as green manure (green manure). Unlike other spices, it is known in every home. After extracting the oil from the seeds, the remaining cake
grind and the resulting powder is used to prepare table mustard, various seasonings and sauces,
it is added to mayonnaise. As a spicy seasoning for meat and fish dishes, it stimulates the appetite and enhances
secretion of gastric juice, increases the digestibility of food and thereby contributes to the normalization
digestion. Rosette leaves are eaten raw in salads, fresh and boiled - as a side dish.
to fish and meat dishes. The seeds of all cultivated types of mustard are used whole as a spice in the food industry:
when canning vegetables, mushrooms, fish, as well as in preparing cabbage dishes, meat soups,
minced meat. Ground they are used in bakery, confectionery, soap, textile and
pharmaceutical industry. Possessing antibacterial properties, they are a good remedy
for preserving perishable products.
In medicine, mustard seeds are used as a medicinal substance (for making mustard plasters and themselves
on its own) mustard juice is squeezed from the tender stems. Mustard powder is used as a remedy
protection against garden pests. IN household it was previously used as a detergent
dishes, especially those stained with grease.
The physiological activity of the active substances - brassinosteroids - manifests itself primarily in
in relation to other plants, which allows them to be used as phytohormones. Depending on the dose, the effect can be inhibitory (allelopathic effect), or stimulating the growth and development of other species growing together (stubble).
The use of ecdysteroids and brassinosteroids today is associated with the real implementation of the most fantastic
projects of humanity - to learn to manage the activities of various living beings, including transgenic
organisms (plants, animals, insects). The point here is the possibility of targeted
switching of certain genes responsible for one or another area of activity of the body, or for the biochemical processes occurring in it, according to the on-off principle. In practical terms this
will allow a person to get rid of many incurable diseases, as well as switch from chemical
to natural, environmentally friendly biological synthesis of many important substances.
MEDICINAL USE
Mustard is one of the most health-improving spices. The areas of medical use of mustard are varied, they can be divided into the following categories:
ethnoscience
scientific medicine
mustard plasters
homeopathy
veterinary medicine and animal husbandry
contraindications
Ethnoscience. Avicenna recommended making medicinal dressings for asthma from mustard, applying the leaves along with sulfur
on inflamed tumors, use externally in the treatment of trachoma, joint pain, inflammation
sciatic nerve. He also advised applying mustard bandages to the heads of patients who are
in lethargy, and use the juice of the grass for pain in the ears, drip on sore teeth. The ancients said that if you drink mustard on an empty stomach, it sharpens your intelligence.
IN folk medicine white mustard is used as an internal antidote for diseases
gastrointestinal tract, stomach cancer, and respiratory diseases. She's wearing cosmetics
used to cleanse the skin of the face, it reduced bruises and bruises. In Rus' mustard was used
for scurvy, dropsy, shortness of breath, to excite “lust”, i.e. sexual activity.
Ancient herbalists recommended mixing 3 teaspoons of mustard powder for headaches.
with water into a thick mass, leave for 5 minutes, apply to a small piece of cloth and apply to the back at the base
heads for 5 minutes. For toothache, chew mustard seeds. Gargling was used for asthma,
sore throat, tongue paralysis. Seed oil was used for joint stiffness, tumors, urolithiasis
diseases. The seeds were considered a remedy against incipient consumption and were used by swallowing a pinch
3 times a day.
Powder and decoction of mustard seeds are taken orally for various types of malignant neoplasms.
localization. The decoction is prepared as follows: pour 1 teaspoon of seeds with 1 glass of boiling water, leave to boil
water bath for 30 minutes, cool at room temperature 10 minutes, strain. Take 1 tablespoon
spoon 3-4 times a day before meals. Mustard powder in its pure form is taken no more than on the tip of a knife.
(0.3-0.5 g) 3-4 times a day.
Scientific medicine. Mustard seeds are official in Turkey and Venezuela. In China they prescribe
in powder form
irritating and distracting remedy for colds, neuralgia for resorption
infiltrates in chronic skin diseases, hypertension, bone tuberculosis.
Below is a list of groups
and specific names of diseases for which the use of white mustard in scientific medicine is allowed:
Diseases of the respiratory system - chronic bronchitis, acute respiratory diseases,
pneumonia.
Collagenosis - rheumatism.
Joint diseases - gouty arthritis (polyarthritis).
Diseases of the digestive system - constipation.
Infectious diseases - fever.
Diseases of the ear, nose and throat - runny nose.
Neuropsychiatric diseases - nervous excitement, sciatic nerve neuritis, hysteria.
Skin - freckles.
The most common properties in herbal medicine are emetic, improves appetite, improves digestion, and tonic.
Mustard plasters. To prepare mustard plasters at home, mustard powder is diluted with warm water.
to the consistency of a thick ointment. After 20-30 minutes the mass thin layer applied to a clean sheet of paper or cloth,
cover with a piece of gauze and apply to the body for 10-15 minutes. Dough applied to the surface of the body
mustard seeds or mustard plasters cause irritation of sensitive nerve endings, as a result of which
redness of the skin occurs, which is associated with a rush of blood to this area. Redistribution occurs
blood, helping to attenuate and reduce inflammatory processes in organs.
Previously, mustard plasters were applied to the calves or soles of the feet as a means of distraction during high
temperature, headache, rheumatism, gout. Some doctors added crushed garlic and horseradish to it.
Mustard plasters are used for bronchitis, pneumonia, pleurisy, myositis, neuritis, radiculitis,
rheumatism. Usually they are set for 15-20 minutes for adults and 5-7 minutes for children. To soften the irritant
actions are sometimes mixed with flour. To get rid of a runny nose, mustard plasters are applied to the heels,
They bandage it and put woolen socks on top. Hold for 1-2 hours, then give to the patient quickly
walk around Instead of mustard plasters, you can use a paste of ground seeds. After removing mustard plasters
The skin should be thoroughly cleaned with cotton wool moistened with warm water, then it is useful to lubricate it with Vaseline.
To distract severe headaches, patients with hypertension put mustard plasters on the neck,
angina pectoris - on the chest. Mustard powder is good to use to prevent colds.
diseases. After severe hypothermia, it is very useful to immerse your feet in a bucket or basin of warm water,
while adding 1-2 tablespoons of mustard powder. Foot baths are used for joint pain, severe
increased blood pressure.
Homeopathy. In homeopathy, the seeds are taken against hay fever, colds,
upper catarrh respiratory tract, hoarseness, and also against heartburn. They are recommended for gastritis
Take on an empty stomach with water. Start with 1 seed and increase the dose one at a time daily,
until they reach 20 then bring them back to 0 in the same sequence. Another recipe: to make your voice clear, take
mustard and pepper, crush finely, mix with unleavened honey and eat in the morning for a skinny heart.
Veterinary and animal husbandry. In veterinary medicine, the seeds are given orally to improve digestion in doses: horses
20-50 g large cattle 50-100 g for small cattle 5-10 g for pigs 2-5 g for dogs 1-2 g.
In livestock farming it is used as a supplement for all types of animals and birds. Energy value
dry matter at grain level. Unlike the latter, green mass contains 30-35% crude protein,
14-22% fiber, many vitamins and nutrients.
Contraindications: The use of mustard is contraindicated for pulmonary tuberculosis and inflammation
kidneys, pregnant women (have an abortifacient effect).
FOOD CONSUMPTION
Fresh mustard leaves have a delicate taste, they can be eaten as is, or mixed with vegetable salads,
serve with main courses. The leaves of the rosette of young plants are eaten. Greens are boiled, stewed and
Served as a side dish for fish and meat dishes. Mustard stimulates appetite and increases secretion
gastric juice, effectively promotes digestion. Under its influence fatty and protein foods
processed faster in the stomach and digested well in the intestines. Mustard in older people
significantly improves metabolism and relieves constipation. Mustard seeds, having a delicate and piquant
taste, are used both whole and ground in cooking and canning preparations.
Table mustard is prepared as follows: mustard powder is thoroughly ground,
pour boiling water (2-3 tablespoons), stir well. Pour 1 cup of hot water into the resulting thick mass.
water and, without stirring, leave for a day. Then the excess water is carefully drained, salt, sugar,
vegetable oil pour in vinegar, add cloves, cinnamon, pepper, mix thoroughly and give
stand for about 3 hours until the characteristic pungent taste and smell appear. Ingredients: mustard
powder - 50 g, sugar - 1 tbsp. spoon, vegetable oil - 2 tbsp. spoons, salt - on the tip of a knife,
3% vinegar - 2 tbsp. spoons.
Mustard dressing for salads is prepared as follows: mustard, salt, sugar, pepper and egg yolks
grind, dilute with vinegar and season with vegetable oil. Ingredients for 0.5 l of dressing: vegetable
butter - 2/3 cup, egg yolks - 2 pcs, table mustard - 2 tbsp. spoons, 3% vinegar - 300 g,
sugar - 2 teaspoons, salt - 1 teaspoon, ground pepper - 2-3 pinches.
INSECT PROTECTION
White mustard is an environmentally friendly insecticide against leaf-eating and sucking garden pests.
It is especially effective against aphids. To process 70-80 g of powder, stir with a little
amount of water, add up to 10 liters and spray. The solution must be used immediately, as
it loses toxicity over time. Mustard can be used in mixture with other plants - pine
and spruce needles, fern leaves, buttercup grass, etc.
CULTIVATION
Mustard is not picky about soil and climate. Propagated by seeds, does not require much heat for germination,
resistant to frost and drought. The reproduction rate is on average 1:200. It's precocious
and cold-resistant plant is suitable for cultivation in the northwestern regions of the country as one of the most
fast growing crops. To be used for food purposes, it is necessary to sow at several times,
at intervals of approximately 2-3 weeks. It is used to deoxidize and improve the soil in the form of green fertilizer (biomass is crushed and buried),
and also as a honey crop. Suppresses the growth and development of weeds, cleanses the soil of pathogens of agricultural crops.
Its sowing provides honey collection on days even with cold nights. Honey crystallizes and if left in the hives, it is not available for the bees to feed on during the winter.
Mustard is undemanding regarding soil type, but is responsive to fertilizing with nitrogen fertilizers.
Seeding rates are: 20-30 g/100 m2 in order to obtain
seeds and 50-80 g/m2 for other purposes. Sowing time is the entire growing season. Seed placement depth
- from 2-3 to 4-5 cm, depending on the type of soil and the nature of moisture. The optimal density of seedlings is: 10-20 x 20 cm - for obtaining a green crop; 30 x 50 - for
obtaining seeds. In the latter case, the plants after reaching the stage of waxy ripeness of the seeds
are pulled out, dried on hangers and threshed.
Additional Information:
The use of mustard as green manure is given on the “Green fertilizer” page.
Additional beneficial properties of this and many other crops are described on the page “New Crops in Livestock.”
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Areas of application of white mustard and recipes
The use of white mustard in medicine has a long history. The grass seeds are rich in saponins, essential and fatty oils, steroids, etc. The use of mustard leaves became possible due to the fact that they contain calcium salts, vitamins, especially vitamin C, iron, carotene, and flavonoids.
White mustard is one of the most affordable medicines, so it is important to consider:
how to brew mustard at home, how to steam your feet, is it possible to steam your child’s feet, is it possible to use the medicine during pregnancy or while breastfeeding, is there an allergy to mustard.
The grains of the plant are used to extract oil, and the remaining cake is used to obtain powder. Mustard is used at home to treat various diseases, and also as a cosmetic remedy for age spots. Mustard leaves are eaten raw or boiled as a vitamin-containing product.
Mustard is one of the most accessible medicines
Indications Mustard Powder Bath
Some claim that mustard sauce is the only thing made from a plant that is often cultivated by ordinary gardeners. But there is also salad mustard - and not only the one whose seeds are used to produce mustard powder, hot sauce or seasoning.
The leaf can be used as a fresh product for preparing salads, as well as for canning for the winter.
Vegetable crops are so diverse that you often get lost in their abundance. Modern gardeners grow salad mustard using different varieties while pursuing different goals. Some people like to preserve food, while others like to make fresh summer salads with a spicy taste. This plant has another name - mustard lettuce. Varietal salad differs from wild varieties: it is characterized by whole leaves and short stature. And now you can get acquainted with the most popular varieties of mustard crops.
Popular varieties
Salad mustard is a variety that grows early and spoils with a juicy harvest of greens. The plant has a voluminous and slightly spreading rosette of leaves and elongated oval leaves. Their diameter is 32 cm. They delight the eye with their pale greenish color and smoothness. This salad tastes tart and spicy. The weight of one socket is 80 g. With 1 sq. m you can collect 2 kg of tremors.- Freckle
This variety is early; it produces lush, juicy greens within a month. The plant grows up to 30 cm and weighs 170 g. This variety has large, slightly wrinkled leaves of dark green color with red veins. The taste of mustard is mildly spicy, the leaves are tender and juicy. Freckles give from 1 sq. m 3.6 kg of harvest. - Mushtarda
This plant grows very quickly. The greens are harvested within 25 days. The rosette has a height of 20 cm. In order to get more yield, mustard is sown every 15 days until August 15. Due to the fact that lettuce leaves have a spicy flavor, it is used to prepare side dishes and vegetable salads. From 1 sq. m is collected 3 kg.
- Mustang
This variety has an average ripening period. Formation period is 35 days. The rosette has red-green entire leaves big size. They reach a height of 30 cm. The rosette weighs 60 g. With 1 sq. m you can collect 4 kg of spicy and juicy greens. - Lovely
This variety produces a harvest very early, literally in 20 days in greenhouse conditions, and if the soil is open, you will need a month. The plant has the shape of an upright rosette, its diameter is 15 cm. The leaves are pale green color and ovoid in shape, covered with a waxy coating. They have a special tenderness and juiciness, as well as a pleasant mild pungent taste. From 1 sq. m you can collect 3.4 kg of lettuce leaves. - Vigorous
We are also pleased with the Vigorous salad mustard. This variety is also practiced by gardeners. In salads with mayonnaise sauce, the heat of this spice disappears, but it gives the dish a rich flavor.
Beneficial features
Surely not everyone knows that salad mustard is also an old healer. The fact is that this plant contains useful components: ascorbic acid, magnesium, iron, potassium and many other minerals, as well as vitamins, proteins, fiber, mucus and mustard fatty and essential oils.
Leaf mustard contains few calories, so it is also a dietary crop and generally has a beneficial effect on the human body. Salad mustard has:
- anti-inflammatory;
- protective;
- cleansing effect.
In addition, it is an antioxidant.
Mustard leaves have the ability to stimulate appetite, have a beneficial effect on the digestive organs, metabolism and help to lose excess weight.
Harm and contraindications
Although this plant is rich in micro- and macroelements and is also known for its beneficial properties, it can cause harm to the body. Therefore, mustard leaves should not be eaten:
- if there is an individual intolerance to the plant;
- for diseases of the gallbladder and kidneys;
- if you are taking medications that thin your blood;
- also while taking calcium;
- with gastrointestinal ulcers;
- in the presence of severe heart disease.
It is not recommended for pregnant women to consume the spice in large quantities, otherwise swelling may occur. Nursing mothers should generally forget about this plant, as the baby may have an allergic reaction.
The taste of salad mustard is reminiscent of horseradish, green salad and mustard sauce. It has a spicy flavor, so pickled preparations delight us with sweet and at the same time spicy tones.
Thanks to salad mustard, fresh salads from vegetables, fish and meat have a spicy taste and aroma. Its leaves are also ideal for sandwiches, decoration for ready-made dishes, they can be eaten with boiled eggs and added to soups. In addition, salad mustard can be preserved for the winter and served as a separate dish. Very tasty pickled and salted mustard salad leaves.
The benefits and harms of mustard leaves
We are all accustomed to thinking of mustard as a brown mass known for its pungent taste. But, some of us also know about mustard leaf, which is a very healthy product. So, it has large leaves, the edges of which have a jagged surface, and these leaves taste very warm and aromatic, naturally, with a spicy aftertaste. More interestingly, leaf mustard can and simply must be consumed in fresh along with salads, adding to other dishes and so on.
Mustard leaves have many beneficial properties and medicinal applications, which you will read about in this material. You will also find out what the harm and danger of this product may be.
Nutritional properties and calorie content of mustard leaves
So, surprisingly, the leafy vegetable has components that are unusual for it. Thus, mustard leaves contain proteins that, as a rule, are absent in greens. In addition, mustard contains many vitamins, in particular vitamins A and E, vitamin C and vitamin K, B vitamins B6 and B9. The beneficial composition of the product does not end there, because mustard contains useful minerals, such as:
- and iron and phosphorus;
- To alcium and copper;
- m argan and potassium;
- ts inc and more than 37 microelements.
As for the caloric content, then, alas, it is low - only 26 calories per 100 grams of product. However, given that mustard leaves contain a large amount of fiber, they are an excellent dietary product.
Useful properties of mustard leaves
Mustard leaves are credited with a large number of beneficial properties. Some of them are fiction, others are still true. Let's look at the properties that mustard leaves have 100%, so as not to mislead you.
Well, the first undeniable property of mustard leaves is the protection of the cardiovascular system as a whole. People suffering from cardiovascular diseases should not only pay attention to mustard leaves, but also create a whole schedule for consuming this product. Thus, it will reduce the risk of diseases, sudden or protracted, and reduce the activity of chronic heart diseases. Interestingly, mustard leaves help get rid of strokes, and in some cases, save older people from heart attacks. Also, mustard helps reduce blood cholesterol levels, and this is also important in the prevention or treatment of such ailments. And all this is due to the presence of unique substances in mustard leaves, in large quantities, namely folic acid. It is mustard that is one of the largest sources of this substance, while second only to turnips in first place.
Leaf mustard also has, no matter how funny it may seem, an anti-inflammatory effect. Thus, the fresh leaves of the product contain vitamin K, fatty amino acids and omega-3, which, due to their properties, significantly reduce inflammation of cells and tissues, respectively, organs and the surface of the skin.
One of the key beneficial properties of mustard leaves is considered effective fight with cancer. The vegetable acts as a protective agent, helping to rid the body of spontaneous inflammation and the action of malignant cells. Antioxidants included in the product have antitumor properties, and specifically in leaf mustard, these antioxidants have a 23% greater effect than any other vegetable or fruit (along with Brussels sprouts). Among other things, mustard leaf is used to fight cancer not only in its pure, fresh form, but it is also included in medicines, which are used in oncology. Therefore, expensive medicines often contain enzymes from mustard leaves.
In addition, mustard leaves have a significant effect on the outer surface of the skin and human organs - it promotes rejuvenation, helps with joint and bone pain, reduces body fatigue and increases reaction time.
Harmful properties of mustard leaves
Unfortunately, mustard leaves do not always have a positive effect on the digestive organs. It can cause inflammation and heaviness in the stomach, and increase the concentration of salt in the genitourinary organs. Also, it does not always have the best effect on the functioning of the gallbladder. Therefore, if there are any problems with these organs, it is necessary to significantly reduce or completely stop using mustard leaves.
In addition, it can cause allergic reactions, so if you do not fully understand the behavior of your body, consult your doctor about how and whether to use mustard greens correctly.
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Salad mustard is not in great demand among Russian summer residents; this is unfair in all respects. Culture is considered a source of useful elements that have a beneficial effect on the human body.
Low-calorie content allows you to consume mustard in unlimited quantities. Sandwich cakes with mustard will decorate festive table, their recipes are simple.
The plant is cultivated due to its low maintenance requirements, both in unprotected beds and under cover, and even on a loggia or apartment window. There is a chance to provide the whole family with a vitamin product for a year.
Description
Leaf mustard, or sinapis, belongs to vegetable annuals from the Brassica family, which are distinguished by frost resistance and the ability to produce a harvest in a short period of time. 3 weeks after planting, you can enjoy the vitamin-rich vegetable. In the first year, leaf mustard produces a rosette when grown. On next year The seeds ripen and are used for the production of mustard seasoning and for medicinal purposes.
Mustard has been cultivated as a salad green for over 5,000 years. The vegetable is believed to be native to the Indian Himalayas. But mustard is cultivated everywhere.
Leaf mustard
Today there is a variety of mustard varieties with foliage various shapes(wavy and smooth) and shades (from green to deep red). The height of the mustard rosette ranges from 60 cm to one and a half meters. Some giant varieties form spreading stems.
Important! The plant does not tolerate acidic soil - it is preferable to grow mustard on slightly alkaline or neutral soil.
Leaf mustard does not like planting in sunlit areas with excess moisture. When growing a crop in the summer season, which is characterized by long daylight hours, the area will have to be shaded using:
- slate;
- dark covering material;
- roofing felt
Short daylight hours inhibit the flowering of mustard. Cool weather conditions are required, but not everything is within the control of the vegetable grower.
Mustard propagation
Leaf mustard is propagated by seed. To get your seed material from spring-sown lettuce, which blooms in mid-June, leave several bushes for next year. The number of seeds in one pod ranges from 12 to 20 pieces. Small brownish seeds that fall on the soil multiply by self-sowing.
Seed material is purchased in specialty stores or ordered on Internet sites.
Leaf mustard
The State Register of Breeding Achievements of Russia includes 18 types of varietal salad mustard. Among them are:
- Chastushka and Ladushka;
- Lovely Prima and Arigato;
- Meiling and the Beauty of the Feast;
- Miracles in a sieve and the Doctor;
- The old doctor and Mustang.
Popular varieties of mustard
Sowing seeds and care
Mustard grows in virtually any type of soil. To grow mustard leaves, you need to prepare the soil correctly. It is advisable to choose shaded beds with loose, slightly acidic or neutral soil without close burial groundwater. TO good predecessors mustards include:
In the fall, the soil is dug up with the addition of 3 kg of compost, 15 g of superphosphate, 10 g of potassium chloride per 1 m2 of area. If the soil is acidic, add dolomite, ground egg shells, ash, slaked lime, depending on the level of acidity: per 1 m² - 0.3-0.7 kg.
Mustard is a cold-resistant crop. Seeds grow at +2…+3 °C. The appearance of sprouts occurs at +12 °C after 4-5 days. The seedlings tolerate frosts down to -6 °C.
The green vegetable is planted in 3 stages. If planting dates are violated, the mustard becomes coarser and taste deteriorates. The first sowing is carried out before April 25. Subsequent planting of fresh crops is the third ten days of May, the final replanting is carried out on August 10.
The ideal time to grow salad mustard is spring or the end of the summer season. The optimal temperature is not more than +20 °C.
Avoid sowing seeds in hot weather:
- salad mustard will shoot;
- the foliage will become coarser and lose its taste;
- Less greenery is produced.
On a note. Some summer residents sow mustard after the snow melts in March, and also practice pre-winter sowing. When planting for the winter, shoots emerge as the spring sun warms up.
When space in the greenhouse allows, salad mustard is sown between the rows of vegetable plants.
Follow the planting pattern:
- interval between rows – 25 cm;
- seed placement depth – 1 cm.
The furrows are watered with lukewarm water after planting. Water moderately, trying not to over-water the plants. Shoots appear after 5 days.
When 2-3 leaves are pecked, thin out the leaf mustard to ensure good development vegetable crops.
Growing mustard at home
Unassuming mustard feels good on the windowsill with the onset of cold weather. Important condition– maintaining optimal temperature regime Houses.
Growing salad mustard
Before planting, the seeds are disinfected in a slightly acidic solution of potassium permanganate. The planting containers for mustard are processed. To speed up the germination process seed material moisten the fabric and leave for 3 or 4 days. Hatched sprouts can be grown in individual cassettes, pots, peat tablets.
The container is filled with soil from the dacha, adding vermicompost or coconut fiber. Remember the holes for liquid outlet and drainage at the bottom. Prepared soil is poured onto the expanded clay layer. Mustard seeds are buried 1 cm. Moisten the soil and cover with polyethylene.
Place mustard leaves in a cool place and wait for sprouts to appear. The ideal temperature for growing mustard in a room is up to +23 °C. Maintain air humidity at 60%.
Important! Frost-resistant varieties Mustards are not suitable for growing at home; heat-loving varieties are used.
The formation of 2-3 leaves is a signal to transplant the seedlings into a spacious container. After 21 days, mustard leaves are used in food.
Intensive watering daily prevents premature shoots. Spray mustard leaves from a spray bottle.
Secrets of caring for mustard
When leavingFor leaf mustard, the following procedures are performed:
When thinning salad mustard, do not pull out the shoots along with the roots. Cut mustard bushes at soil level, leaving the roots to decompose in the ground. Manipulation benefits the garden plot:
Harvesting
It can be eaten a month or a little earlier after planting. When mustard leaves reach 10-15 cm in height, they begin harvesting. As soon as the mustard produces flower stalks, harvest vegetable crop from the garden are suspended. The leaf rosette is cut with a sharp knife or scissors.
Cultivating salad mustard from seeds is not difficult. Including a salad vegetable in your diet will not cause harm. The beneficial properties of leaf mustard allow it to be used not only in cooking, but also as green manure:
- improves the biological activity of the soil;
- disinfects the soil from phytopathogens.
Leaf mustard: description and cultivation on the site
Leaf mustard is a spicy plant belonging to the cruciferous family. The first mention of mustard was recorded in Chinese chronicles.
Description
Source: Depositphotos
Leaf mustard - a spicy addition to meat and fish dishes
Botanical description of the species:
- The height of the plant reaches 30 cm, and Japanese mustard grows up to 60 cm.
- Tap root.
- The leaves are large, covered with thin fibers; varieties with a wavy edge have been developed. Color green or burgundy-violet.
- The flowers are bright yellow, with a pleasant aroma, forming a raceme-like inflorescence.
- The seeds are round, dark brown in color.
Salad mustard is also used to improve health. It contains vitamins A, C, E, K, folic acid, antioxidants and unsaturated omega-3 acids are found.
Mustard plasters are also made from the plant, which are used for colds. Remembering the benefits of this spice, we must not forget about contraindications - it is not recommended to use mustard for people with diseased kidneys and gall bladder.
Growing
It is not difficult to grow this kind of mustard; it is easy to care for. The main thing is to provide suitable soil, in which looseness will be the main indicator. Plant the plant in the ground where legumes, as well as onions, potatoes, cucumbers or tomatoes previously grew.
Mustard is propagated using seeds. To do this, plant the seedlings in mini-containers and transplant them into open ground in the spring. If you don’t want to mess with the seedlings, immediately place the seeds in the soil in spring or late autumn to a depth of 1.5 cm and water. Then cover the landing site plastic film to create greenhouse conditions. The first shoots will appear in 3–4 days.
In order not to buy seeds for the next sowing of mustard, collect them from a mature plant and store them in a glass container until the next season.
Caring for mustard consists of regular watering, weeding, and fertilizing. Despite the fact that the plant is drought-resistant, this quality should not be abused. Regular watering will increase its yield. Once the seeds are ripe, the mustard is ready for harvest.
The benefits and harms of mustard leaves
We are all accustomed to thinking of mustard as a brown mass known for its pungent taste. But, some of us also know about mustard leaf, which is a very healthy product. So, it has large leaves, the edges of which have a jagged surface, and these leaves taste very warm and aromatic, naturally, with a spicy aftertaste. More interestingly, mustard leaves can and simply must be consumed fresh along with salads, added to other dishes, and so on.
Mustard leaves have many beneficial properties and medicinal uses, which you will read about in this material. You will also find out what the harm and danger of this product may be.
Nutritional properties and calorie content of mustard leaves
So, surprisingly, the leafy vegetable has components that are unusual for it. Thus, mustard leaves contain proteins that, as a rule, are absent in greens. In addition, mustard contains many vitamins, in particular vitamins A and E, vitamin C and vitamin K, B vitamins B6 and B9. The beneficial composition of the product does not end there, because mustard contains useful minerals, such as:
- and iron and phosphorus;
- To alcium and copper;
- m argan and potassium;
- ts inc and more than 37 microelements.
As for the caloric content, then, alas, it is low - only 26 calories per 100 grams of product. However, given that mustard leaves contain a large amount of fiber, they are an excellent dietary product.
Useful properties of mustard leaves
Mustard leaves are credited with a large number of beneficial properties. Some of them are fiction, others are still true. Let's look at the properties that mustard leaves have 100%, so as not to mislead you.
Well, the first undeniable property of mustard leaves is the protection of the cardiovascular system as a whole. People suffering from cardiovascular diseases should not only pay attention to mustard leaves, but also create a whole schedule for consuming this product. Thus, it will reduce the risk of diseases, sudden or protracted, and reduce the activity of chronic heart diseases. Interestingly, mustard leaves help get rid of strokes, and in some cases, save older people from heart attacks. Also, mustard helps reduce blood cholesterol levels, and this is also important in the prevention or treatment of such ailments. And all this is due to the presence of unique substances in mustard leaves, in large quantities, namely folic acid. It is mustard that is one of the largest sources of this substance, while second only to turnips in first place.
Leaf mustard also has, no matter how funny it may seem, an anti-inflammatory effect. Thus, the fresh leaves of the product contain vitamin K, fatty amino acids and omega-3, which, due to their properties, significantly reduce inflammation of cells and tissues, respectively, organs and the surface of the skin.
One of the key beneficial properties of mustard leaves is considered to be an effective fight against cancer. The vegetable acts as a protective agent, helping to rid the body of spontaneous inflammation and the action of malignant cells. Antioxidants included in the product have antitumor properties, and specifically in mustard greens, these antioxidants have a 23% greater effect than any other vegetable or fruit (along with Brussels sprouts). Among other things, mustard leaf is used to fight cancer not only in its pure, fresh form, but it is also part of medications that are used in oncology. Therefore, expensive medicines often contain enzymes from mustard leaves.
In addition, mustard leaves have a significant effect on the outer surface of the skin and human organs - it promotes rejuvenation, helps with joint and bone pain, reduces body fatigue and increases reaction time.
Harmful properties of mustard leaves
Unfortunately, mustard leaves do not always have a positive effect on the digestive organs. It can cause inflammation and heaviness in the stomach, and increase the concentration of salt in the genitourinary organs. Also, it does not always have the best effect on the functioning of the gallbladder. Therefore, if there are any problems with these organs, it is necessary to significantly reduce or completely stop using mustard leaves.
In addition, it can cause allergic reactions, so if you do not fully understand the behavior of your body, consult your doctor about how and whether to use mustard greens correctly.
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Calorie content and features of the product composition. How can mustard greens help in healing the body? Can everyone eat it? How the plant is used in cooking: preparation features, interesting recipes.
The content of the article:
Leaf mustard (Brassica) is annual plant from the Cruciferous family. It is believed that its homeland is China. It is a salad crop with large leaves of various shapes. Depending on the variety, not only the shape of the leaves changes, but also the size of the plant. On average, its height is about 30 cm, but some varieties reach 60 cm. Leaf mustard is actively cultivated today in its homeland, that is, in China, as well as in Japan and India. In these countries, it is widely used in cooking, adding to fresh salads, sandwiches, and hot dishes. The product adds piquancy to the dish; its taste is reminiscent of both green salad and spicy horseradish. Leaf mustard is also respected in other regions. For example, in America it is used in cooking steaks, and in Italy they make aromatic spicy pasta with it. In Russia, the culture, unfortunately, is not popular, despite the fact that it is not capricious and growing leaf mustard in our climate is not difficult. Has an enviable chemical composition, it is rich in various minerals, vitamins and other biologically active components, and therefore, of course, its consumption has a beneficial effect on the body.
Composition and calorie content of mustard leaves
Like any other salad crop, it has a modest calorie content, and therefore it can be included without fear even in a strict diet.
The calorie content of mustard leaves is 27 kcal per 100 g, of which:
- Proteins - 2.9 g;
- Fats - 0.4 g;
- Carbohydrates - 4.7 g;
- Dietary fiber - 3.2 g;
- Water - 90.7 g;
- Ash - 1.36 g.
- Potassium - 384 mg;
- Calcium - 115 mg;
- Magnesium - 32 mg;
- Sodium - 20 mg;
- Phosphorus - 58 mg.
- Iron - 1.64 mg;
- Manganese - 0.48 mg;
- Copper - 165 mcg;
- Selenium - 0.9 mcg;
- Zinc - 0.25 mg.
- Vitamin A, RE - 151 mcg;
- Alpha carotene - 10 mcg;
- Beta carotene - 1.79 mg;
- Beta cryptoxanthin - 40 mcg;
- Lutein + Zeaxanthin - 3730 mcg;
- Vitamin B1 - 0.08 mg;
- Vitamin B2 - 0.11 mg;
- Vitamin B4 - 0.5 mg;
- Vitamin B5 - 0.21 mg;
- Vitamin B6 - 0.18 mg;
- Vitamin B9 - 12 mcg;
- Vitamin C - 70 mg;
- Vitamin E - 2.01 mg;
- Vitamin K - 257.5 mcg;
- Vitamin RR, NE - 0.8 mg.
- Arginine - 0.197 g;
- Valine - 0.105 g;
- Histidine - 0.048 g;
- Isoleucine - 0.098 g;
- Leucine - 0.083 g;
- Lysine - 0.123 g;
- Methionine - 0.025 g;
- Threonine - 0.072 g;
- Tryptophan - 0.03 g;
- Phenylalanine - 0.072 g.
- Omega-3 - 0.018 g;
- Omega-6 - 0.02 g;
- Saturated - 0.01 g;
- Monounsaturated - 0.092 g;
- Polyunsaturated - 0.038 g.
Useful properties of mustard leaves
The Chinese are distinguished by excellent health and high life expectancy. Of course, we will not assure that they owe this fact to their love for the spicy salad crop, however, one way or another, mustard leaves have a rich composition of useful components and definitely make a significant contribution to the health of the body when consumed regularly.
Let's take a closer look at the benefits of mustard greens:
- Strengthening the cardiovascular system. The product has a beneficial effect on the heart and blood vessels. It reduces the likelihood of heart disease and acute heart failure. It cleanses blood vessels well, and is especially effective in lowering cholesterol levels, which helps prevent thrombosis, atherosclerosis and other dangerous vascular diseases.
- Prevention of cancer development. The plant contains antioxidants with a high degree of activity - quercetin and kaempferol. These elements help regulate the level of free radicals, which, when in excess, lead to the formation of abnormal molecular bonds, which in turn triggers the development of tumor processes. By reducing the level of free radicals, quercetin and kaempferol also reduce the likelihood of developing cancer.
- Anti-inflammatory effect. Powerful anti-inflammatory properties are due to the high content of vitamin K and the presence of Omega-3 acids.
- Normalization of work digestive system . First of all, the positive properties of the product in relation to the gastrointestinal tract are expressed in the normalization of intestinal motility, this is possible due to the content of fiber and water in the composition. Thus, this salad crop is great way get rid of constipation, flatulence and other intestinal disorders. Another beneficial property of mustard leaves for digestion is stimulating appetite, this is facilitated by mustard oil, which is part of the plant. Of course, for those who are on a diet, stimulating the appetite is not the most beneficial effect, but when it comes to toxic manifestations, mental fatigue and other unhealthy causes of decreased appetite, mustard leaves are the solution to the problem.
- Strengthening the immune system. Of course, salad culture also has a general healing effect on the entire body, thanks to the presence large number useful components in the composition. Regular use of the product leads to the restoration of vitamin and mineral balance and increases the body's defenses.
- Beneficial effect on bones and joints. Mustard leaves play an important role in strengthening bone tissue and joints, which makes its use especially necessary for people in old age.
- Beneficial effect on fetal development. The high content of folic acid makes mustard leaves a necessary product in the diet of women preparing to conceive a child, as well as those who are pregnant. early stages pregnancy. Folic acid is the main vitamin for expectant mothers, as it plays a critical role in DNA synthesis and development nervous system fetus
- Improved skin condition. Regular consumption of the culture has a positive effect on the condition of the skin. Fiber, which is part of the plant, helps remove toxins, which often cause the appearance of various imperfections. In addition, the leaves contain a lot of vitamin A, which also has a beneficial effect on the condition of the skin.
Contraindications and harms of mustard leaves
Despite the impressive list of beneficial properties of mustard leaf, it, unfortunately, is not recommended for use by everyone. Firstly, it is worth saying that there is a fine line between the benefits and harm of mustard greens, and the name of this line is measure. This means that even a healthy person should not abuse this product, otherwise one or another unpleasant symptom may appear.
However, some people are not recommended to eat the product in normal doses that are not dangerous for a healthy person. Patients with gallbladder and kidney disease are primarily at risk. The leaves of the plant contain substances such as oxalates, which negatively affect the condition of people suffering from the above ailments.
In addition, it is worth saying that if you are prescribed calcium therapy, it is better to avoid using the product, as it interferes with the absorption of this mineral into the blood. Also, you should not eat it while using anticoagulants - these drugs are aimed, among other things, at reducing the level of vitamin K in the body, and mustard leaves will increase it.
It is impossible not to mention that, like any other spicy crop, mustard leaves should be introduced into the diet with extreme caution in the presence of severe heart and digestive system diseases.
Allergy sufferers and pregnant and breastfeeding women should also be careful. The active components of the plant may cause individual intolerance.
If you have health problems or are taking medications that were not mentioned in this section, most likely mustard greens are not contraindicated for you, but it is still better to consult with your doctor before introducing the product into your diet.
How to eat mustard greens
Certainly, The best way eat mustard leaves - add it fresh to the salad. It can also accompany serving meat or other hot dishes. It is not forbidden to use the plant as a spice, but in this case it is better to add it a couple of minutes before preparing the dish, this way more nutrients will be preserved.
As for the preparation of leaf mustard, this is a very controversial point. Salad crops are rarely preserved for a long time, because they are mainly used fresh, and after freezing and drying, the product can be used purely as a spice.
And, nevertheless, if this option suits you, you, of course, can stock up on mustard leaves for the winter. It can be frozen or dried like any other greens.
Drying is best done in the open air (the leaves must first be washed and cut), but you can also use the oven, but try not to raise the temperature above 40 degrees. Freezing is even easier; the greens only need to be washed, dried, chopped, placed in plastic containers, covered with a tight lid and put in the freezer.
You can also marinate or salt mustard leaves, for example, according to this recipe:
- Wash the leaves (1 kg), dry and cut into pieces of the desired size.
- Cut onions into half rings (1 piece).
- Prepare the marinade: mix water (3 liters), salt (4 tablespoons), sugar (8 tablespoons), vinegar (2 tablespoons), bring it to a boil.
- Place the mustard and onions in jars, pour in the slightly cooled marinade and roll up the jars or close them with a tight lid.
Recipes with mustard greens
So, as we said above, the use of the product in cooking is not limited to strict limits. It sounds equally good in both cold and hot dishes, except perhaps it would hardly be appropriate in desserts. But leaf mustard will add piquancy and unusual original notes to other recipes, so if you want to make changes to an already boring dish, try using a hot-spicy culture native to China for this purpose.
And if you don’t want to experiment, use ready-made recipes:
- Healthy sandwich. Fry toast bread (4 slices) in a frying pan in a small amount of vegetable oil or toast in a toaster. Boil chicken breast (1 piece). Prepare the paste sauce: mix crushed mustard leaves (50 grams), olive oil (1 tablespoon) and crumbled feta cheese (100 grams). Cut the tomato into thin slices (1 piece), and the breast into slices. Place a little pasta on each slice of bread, then a couple of tomato slices and a few slices of breast.
- Fried mustard with garlic. Heat vegetable oil (1 tablespoon) in a deep frying pan, fry thin slices of onion (120 grams) until golden brown, then add chopped garlic (2 cloves) and cook until its smell spreads throughout the kitchen. Add chopped mustard leaves (500 grams) and pour in broth - meat or vegetable (3 tablespoons). Simmer until the leaves become soft. Add to the finished dish Sesame oil(1/4 teaspoon), salt and pepper to taste. This interesting side dish can be served with any meat as an addition to the main side dish, for example, rice or potatoes.
- Fresh mustard greens salad. Green onions(20 grams) cut into slices, tomatoes (150 grams) and bell pepper(150 grams) - in medium-sized cubes. Tear cilantro (10 grams) and mustard leaves (40 grams) with your hands. Place all vegetables and herbs in a bowl. Prepare the dressing: mix vegetable oil (25 ml), lemon juice(1 teaspoon), salt and pepper to taste. Pour the dressing into the salad, let it sit for about five minutes and eat.
- Spicy pork with green beans. Heat vegetable oil (2 tablespoons) in a wok or saucepan and fry green beans(200 grams) for 5 minutes and transfer to a plate. Make a high heat, add minced pork (400 grams) and fry it for 5-10 minutes, then return the beans, add mustard leaves (100 grams), any wine (3 tablespoons) and soy sauce(3 tablespoons). Simmer the dish for another 3-5 minutes. Season the finished dish with salt and pepper to taste, sprinkle with sesame seeds.
Mustard leaves have interesting feature: When reheated, nitrates can be converted into harmful components - nitrites and nitrosamines. This transformation occurs due to the activity of a group of bacteria that multiply in nitrate-rich foods. That is why it is better to cook hot dishes with mustard leaves in one serving to avoid reheating. By the way, spinach also has the same curious feature.
Culture demands minimal care, it has only two main “requirements” - loosening and watering. If you forget about the latter, the leaves become tasteless and rough. Mustard grows very quickly; within four weeks after planting you can get good bunches of lettuce.
Despite the fact that mustard greens are often compared to spinach in terms of healthiness, its closest “green” relative is arugula.
One of the best varieties the plants are considered “Saladnaya 54” and “Volnushka”.
It is noteworthy that leaf mustard can be found in our climate growing wild, in abandoned gardens, vacant lots, and near roads.
The culture is used to obtain oil, which can be used for salad dressing.
Watch a video about mustard greens:
Leaf mustard is a real storehouse of useful substances, but it is also delicious product, which adds piquancy and originality to any dish. It’s not so easy to find it in our stores, but if you do, be sure to buy it and try it. And if you like this crop, you can grow it yourself in the country or at home in pots. However, before introducing the product into your diet, read its contraindications.
Vitamin greens can be grown on the windowsill all year round- it can replace expensive vitamin complexes. Tender salad mustard leaves have a piquant taste - they are recommended for use in salads and side dishes.
Helpful information
Exist different types mustard:
Gray (Russian, Sarepta);
black (French);
white (English).
On the windowsill it makes sense to grow salad mustard, which has the most delicate leaves that do not become rough for a long time.
The time to achieve technical maturity is about 30 days. The rosette of the plant has a diameter of 28-37 cm. The slightly wavy leaves are raised upward. They are narrower at the base than at the top. The edges are slightly jagged. The dark green leaves, covered with a light waxy coating, have a red-violet “tan.” The taste characteristics are good - there is a slight tartness and pungency.
The time to achieve technical ripeness is 26-27 days. The plants are light-loving and productive - up to 3 kg of greenery can be collected from each square meter. The leaves are colored green. They are tender, juicy, and piquant in taste.
Salad mustard Ant
This variety has earned great recognition due to its high yield - 4-4.5 kg of useful greenery can be collected per square meter of planting. The diameter of the rosette of leaves is on average 25 cm. The elongated leaves are egg-shaped. The leaf blades are covered with a thin waxy coating. The taste of greens is pleasant, piquant and spicy.
What are the benefits of salad mustard? Greens bring significant benefits to the body, as they contain a large amount of vitamins (A, C, P, B1) and minerals(calcium, potassium, sulfur, iron, zinc, etc.). The leaves contain vegetable protein, carbohydrates, and fats. Sprouts are recommended for use for eczema and other skin diseases, as well as for intestinal problems, cough, vitamin deficiency and neuralgia.
Mustard on the windowsill: growing rules
To plant mustard, purchase seeds from a specialty store. Soak them in a pink solution of potassium permanganate for 20 minutes. Rinse the container in which you plan to sow the seeds with the same solution. If you want to speed up the process of seed germination, wrap them in a moistened cloth (gauze). Maintain moisture by periodically spraying with a spray bottle. The resulting sprouts can be planted in the ground or immediately added to the salad. To get a constant supply of green leaves, plant a new batch of seeds 2 weeks after the first sowing (then repeat sowings, not forgetting to disinfect the planting containers).
Mustard prefers nutritious soil; the acidity should be neutral or slightly alkaline. You can take soil from the garden (best of all - from the beds after growing tomatoes or potatoes). Add vermicompost and coconut fiber. Be sure to bake the earth in the oven. If you want to make the task easier, purchase a ready-made soil mixture for vegetable seedlings - it has the composition necessary for the development of plants.
Use as a container disposable cups, pots, boxes - whatever you consider convenient (the container must have holes for water drainage). Fill the planting container one third with expanded clay or other drainage material, fill it with soil, and sow the seeds (immersion depth is about 0.5 cm). Water, cover with film. Leave in a cool place until germination, and then move it to the sun (but not to direct rays). When growing mustard for greens, it makes no sense to thin out the planting much - when thickened, the leaves remain juicy longer.
You can grow greens without soil - put foam rubber at the bottom of glass jars, moisten it, and place seeds on top. Moisten the sponge periodically. Once the seedlings reach a height of about 5 cm, you can cut them and use them.
Caring for salad mustard on the windowsill
In feeding homemade mustard does not need, you just need to water and spray it on time (this is especially important in winter, when the heating is on). In cloudy weather and in the cold season, it is worth organizing additional lighting. Greens can be cut as needed. In summer, it is advisable to find the coolest place in the apartment - if the temperature exceeds 20...24 degrees, bolting begins.
Lettuce can grow on your windowsill both in winter and summer. Plants don't need special care. They sprout quickly and reach technical maturity in a short time.
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Leaf mustard belongs to the cruciferous family. This is a spicy plant with large wavy leaves, the height of which reaches 60 cm. It is widely used in Chinese cooking, where the benefits and harms of the leaves have been studied for a long time. The taste is bitter, used fresh and in prepared dishes. The culture is unpretentious, easy to grow, but is not particularly popular in Russia.
Composition and calorie content of mustard leaves
In dietary nutrition, the benefits of mustard leaves are obvious, since the calorie content of 100 g of the product is 26 kcal. It contains:
- carbohydrates – 4.7 g;
- fats – 0.4 g;
- proteins – 2.9 g;
- dietary fiber – 3.2 g;
- water – 88.8 g.
The benefits of mustard leaves include their rich vitamin content:
- vitamin A – responsible for skin and eye health, reproductive function, high immunity;
- β-carotene – has antioxidant properties;
- Vitamin C – helps the body in redox reactions and iron absorption.
The plant contains trace elements:
- potassium - 15%;
- calcium - 11%;
- copper - 16%.
Beneficial properties of mustard leaves
Thanks to its composition, the beneficial properties of lettuce mustard have a beneficial effect on the overall health of the body when consumed. Among them:
- lowering cholesterol levels;
- reducing the likelihood of heart failure;
- high anti-inflammatory properties;
- activation of intestinal activity;
- increasing immunity;
- restoring the balance of beneficial minerals and vitamins;
- reducing the likelihood of cancer;
- strengthening bone tissue;
- improving skin properties by removing toxins from the body.
Harm of leaf mustard and contraindications
Like any product, in addition to its benefits, mustard greens can also cause harm to the body. Healthy people this is not a threat, unlike those who have pathologies.
- in diseases of the gallbladder and kidneys, the properties of the leaves can provoke the formation of stones, since they contain oxalates;
- during exacerbations of peptic ulcer disease;
- For pregnant women, excessive consumption of mustard can be harmful and cause swelling;
- nursing mothers - due to the risk of an allergic reaction in the child.
Attention! You should not eat mustard leaves while taking blood thinning medications.
How to eat mustard greens
The leaves taste like horseradish, green salad and mustard sauce. They can be used in preparations, marinades, salads, and as a side dish for fish or meat. Peoples South-East Asia Mustard leaves are widely used in cooking, the benefits and harms of which for the body have been well studied. They decorate sandwiches and ready meals, but mustard leaf is not just a decoration, but a source of nutrients. In America, the product is added to steaks, and in Italy, pasta with mustard leaves is popular.
In Russia, mustard was popular under Catherine II. It was grown, harvested: highly valued for the beneficial properties of its leaves, and then happily forgotten. Today this popularity is returning: the plant is used in the industrial production of sauces and mayonnaise to give them a piquant taste. Salads and preparations are simple and healthy to make.
Mustard Leaf Recipes
Culinary use is not limited to specific recipes. Using your imagination, you can flavor any dish with the product, giving it a new spicy taste.
Sandwich paste
To prepare you will need ingredients:
- mustard leaves – 50 g;
- cheese – 100 g;
- butter – 1 tbsp. spoon.
Cooking method:
- Grate the cheese.
- Grind mustard leaves.
- Mix all ingredients.
Okroshka
The composition of okroshka includes:
- kvass – 1 l;
- mustard – 2 leaves;
- borage 40 g;
- lettuce – 5 leaves;
- green onion – 30 g;
- dill – 15 g;
- boiled eggs – 2 pieces;
- potatoes - 1 piece;
- meat -40 g;
- sour cream, salt, sugar - to taste.
Preparation procedure:
- Grind all the spices.
- Grind the cucumber grass with the yolks.
- Finely chop meat, potatoes, proteins.
- Mix all the ingredients and add kvass.
- Season with sour cream, salt, sugar.
Sandwich
The snack includes:
- mustard leaves – 6 pieces;
- mayonnaise – 1 tbsp. spoon;
- bread - 6 slices;
- butter - to taste.
Cooking method:
- Finely chop the leaves and mix with mayonnaise.
- Spread mixture onto 3 slices of bread;
- Butter 3 slices of bread.
- Combine the pieces of bread in pairs, spread the remaining mustard and mayonnaise on top.
Salad
For preparation you will need:
- mustard leaves;
- vegetable oil;
- lemon juice;
- parsley and basil.
Cooking method:
- Wash the leaves, dry them, cut them.
- Season with lemon juice and oil.
How to select and store mustard greens
Since when comparing the benefits and harms of mustard herb, the advantage is always on the side of the positive properties of the plant, the question arises about the possibility of preserving the product for as long as possible. This storehouse of healthy vitamins will come in handy at any time of the year. Harvesting of greenery begins at the moment when the leaves reach 15 - 20 cm in height. This occurs in the third week after seed germination.
Dried greens can be stored in the refrigerator at 4°C for about a week without losing their beneficial properties. You can protect it like a bouquet - in glass jar with water. But these methods are short-lived: they prolong use useful leaves for a maximum of two weeks. To preserve the benefits for a longer period, it is worth using other methods:
- freezing - dry the washed greens, divide into portions in foil and place in the freezer;
- cubes - crushed leaves are filled with water and frozen in ice trays;
- drying - carried out outdoors, in an electric dryer or a warm place;
- salting - by placing it in a container with a large amount of salt.
The latter method of storing mustard is the least preferable, since the benefits of the plant are offset by an excessive amount of salt, the harm of which in excess quantities has been proven.
Growing Mustard Leaf
The culture loves loose, fertile, moist soils with neutral acidity. On a par with open ground It can easily grow on a balcony, in a greenhouse, or on a windowsill.
In autumn, rotted compost and superphosphate are added to the soil (1 tsp per 1 sq. m). You need to add sawdust to the clay soil, river sand. With the onset of spring, the soil is dug up to a depth of 20 cm, and beds 15 cm high are formed if the soil is heavy. If it’s mild, you shouldn’t make beds.
Sowing is carried out as early as possible, since the plant is a long-day crop. You can sow at intervals of 2 weeks so that you always have greens in the summer. The seeding depth is 1 cm, row spacing is up to 20 cm. You don’t have to cover them with soil, but just cover them with film. Germination occurs at a temperature of 3 °C, seedlings tolerate light frosts.
Further care consists of careful frequent watering and weeding. If the seedlings are dense, it makes sense to thin them out, leaving seedlings every 3 cm to prevent bolting. If there is not enough moisture, the leaves become coarse.
After reaching ripeness, they can be picked, or pulled out with rosettes, and then stored together with the roots in the cellar. Greens are harvested when there is no dew on the foliage.
If there are no contraindications, then thanks to its beneficial properties leaf mustard can become a constant source of vitamins grown right on the windowsill - in sawdust and even in cotton wool.
Conclusion
Before you pick up the seeds of this plant, you should find out what the benefits and harms of mustard leaves are. If there are contraindications, you should consult your doctor. IN retail networks This greenery is not found very often. All the more pleasant it will be to get the harvest on your own and make your table dishes tastier and healthier.
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