SMOKINCHOICES (and other musings)

July 5, 2013

Herb-Mentor’s “make mustard”

(From John Gallagher’s “Learning Herbs”   another spectacular issue to learn and enjoy! )


Issue 98

Make Your Own Mustard!

by Rosalee de la Forêt


A couple years ago my husband and I were traveling through France to visit our family. The trip had gone absolutely perfectly until about the last week there, when I caught a cold.

I quickly went through the small tincture bottles I had brought with me and was still a stuffy, foggy-headed mess. Even though it was just a little cold I felt miserable! I really wanted to get the most out of every second in France so I was desperate for something to help me.

I was standing in the kitchen of my husband’s aunt and uncle’s house, bemoaning my stuffy sinuses, when I suddenly realized that there was an often forgotten but very potent herb that is found in practically every French kitchen.

Mustard!

Sure enough, I found several different kinds of mustard in the fridge and took a spoonful of one of them.

Holy smokes!

Mustard, especially well-prepared authentic mustard, is pungent, spicy and downright hot!

My sinuses immediately started to drain and I also started to sweat. I kept up with my regular dosings of mustard and I was feeling a lot better in no time.

 

Mustard’s Powerful Healing Abilities

The power of mustard goes far beyond a simple cold and flu!

Allyl isothiocyanates (AITC) are compounds found in mustard seeds that have been studied extensively for their ability to prevent and decrease cancer cells. There are over 200 studies showing these positive effects!

Mustard seed and oil have also been shown to protect heart health by reducing inflammation and normalizing cholesterol levels.

Using a mustard seed poultice has been a long-lived folk tradition to help people with congested lung mucus and bronchitis. It’s also been shown to reduce symptoms of COPD.

Why Make Your Own Mustard?

Making your own mustard is really simple and super cheap. By avoiding store-bought brands you are also avoiding common artificial flavors and colorings.

When you make your own mustard you can create many different herbal varieties.

Different Kinds of Mustard Seeds

There are two kinds of mustard seeds that are readily found in commerce: yellow and brown.

Yellow mustard seeds have a milder flavor and brown mustard seeds have a much hotter and spicier flavor. The following recipe uses both yellow and brown mustard seeds but, if you prefer a milder taste, use only the yellow.

This recipe is super simple but takes a few days to complete. The mustard seeds need to be soaked in water and apple cider vinegar for two days to let the flavor of the mustard seeds release.

Today’s recipe is Lavender Mustard!

Here’s what you’ll need to make this recipe…

  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
    (use only yellow seeds if you want a milder taste)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon honey
  • 1 teaspoon turmeric powder
  • 1 tablespoon lavender flowers
  • 1 teaspoon salt
  • Need ingredients? Visit Mountain Rose Herbs

Place the mustard seeds, apple cider vinegar and water in a glass bowl. Cover and let sit for about two days.

When the mustard seeds are through soaking, place them as well as the liquid into a food processor or blender.

Add the rest of the ingredients and blend until the mustard is ground into a mustard paste.

This recipe makes about a pint of mustard. It will keep in the fridge for about six months.

Enjoy this on your favorite meats and sandwiches!

~Rosalee

Here’s the recipe without images….

Ingredients

  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
    (use only yellow seeds if you want a milder taste)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon honey
  • 1 teaspoon turmeric powder
  • 1 tablespoon lavender flowers
  • 1 teaspoon salt
  • Need ingredients? Visit Mountain Rose Herbs

Place the mustard seeds, apple cider vinegar and water in a glass bowl. Cover and let sit for about two days.

When the mustard seeds are through soaking, place them as well as the liquid into a food processor or blender.

Add the rest of the ingredients and blend until the mustard is ground into a mustard paste.

This recipe makes about a pint of mustard. It will keep in the fridge for about six months.

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