Other names: mustard, oriental mustard, turnip birds, kohlrabi, rutabaga, mustard and black mustard.
Mustard is a relative of cabbage, radish, turnip, broccoli, Brussels sprouts, cauliflower, Chinese cabbage, kohlrabi, rape, rutabaga and a good number of other vegetables. They are recognizable by their slightly raised and peppery flavor which betrays the presence of mustard oil.
Some varieties in Canada:
-Brassica Kaber: wild mustard or fields, also called Sinapsis arvensis.
-Brassica juncea: Indian mustard or India, native to Asia. It is grown extensively in India, Africa, Central and Southern Russia as a substitute for olive oil. It is from this species which is prepared mustard table and Brassica nigra.
-Brassica campestris: turnip birds, wild turnip or rutabaga. It is considered the predecessor of turnips, kohlrabi and rutabagas grown.
-Brassica nigra: black mustard, native to Europe, the rarest of these species. It is from this species which is prepared mustard table and Brassica juncea. Its cultivation is widespread in Europe where it is used as a vegetable in cooking and as condiments. Brassica hirta-
: yellow mustard, native to Europe, also known as Brassica alba or Sinapis alba. In China, white mustard is very common and its leaves are eaten in the winter marinade or as a cooked vegetable in the spring. In Germany and England, the plants are cut flush with the ground to eat the young leaves in salads.
Edible part:
-Young leaves are excellent cooked vegetable and tasty in soups, sauces and other dishes. They are rich in minerals, including calcium, phosphorus and potassium and vitamin A.
-The seeds can be used in marinades and for the preparation of mustard. The procedure is to grind mustard seeds and mix with vinegar for a thick sauce or paste. We can enhance the taste by adding vegetable oil or horseradish. The seeds are often used as feed for caged birds and finches and larks are fond.
Green Salad with smoked salmon and wild mustard, fashionable Cowichan: Makes 2 to 3 servings
500 g / 1 lb of smoked salmon or fresh salmon, cooked
125 ml / ½ cup sour cream
30 ml / 2 tsp chopped green onion, chopped
250 ml / 1 cup of young Fresh leaves of wild mustard, washed and chopped
2 ml / ½ tsp teaspoon celery salt
Salt and pepper to taste
Cut salmon into small pieces, taking care to remove all the bones.
Mix with sour cream, onion, mustard greens and Seasoned.
Serve cold as a main course.
Note: Cowichan is a district located southeast of Vancouver Island known for salmon fishing.
Recipe Tuna and green mustard in pan: serves 4
375 ml / 1 ½ cups of mustard greens, washed and finely chopped
250 ml / 1 cup tuna loin
125 ml / ½ cup salted cashews
50 ml / ¼ cup chopped onion 1 can cream
mushroom
50 ml / ¼ cup water 1 large box
noodle chow mein
Salt and pepper to taste Mix thoroughly
mustard greens, tuna, nuts, onion, cream of mushroom, water and half the noodles.
Season.
Put the mixture into a greased pan and bake for 25 minutes at 180C (350F).
Top with remaining noodles and serve hot.
Recipe Rice and mustard greens in English : Makes 4 servings
6 slices bacon, chopped
1 medium onion, sliced
375 ml / 1 ½ cup young mustard greens, washed and chopped 1 large green pepper
chopped
375 ml / 1 ½ cup cooked rice
250 ml / 1 cup of canned tomatoes
Salt and pepper to taste
Fry bacon over medium heat until crisp.
Add onion, mustard greens, green pepper and rice.
Roast in bacon grease.
Add tomatoes and seasonings.
Mix thoroughly and cook covered over low heat for 10 to 15 minutes.
Serve hot.
Mustard is a relative of cabbage, radish, turnip, broccoli, Brussels sprouts, cauliflower, Chinese cabbage, kohlrabi, rape, rutabaga and a good number of other vegetables. They are recognizable by their slightly raised and peppery flavor which betrays the presence of mustard oil.
Some varieties in Canada:
-Brassica Kaber: wild mustard or fields, also called Sinapsis arvensis.
-Brassica juncea: Indian mustard or India, native to Asia. It is grown extensively in India, Africa, Central and Southern Russia as a substitute for olive oil. It is from this species which is prepared mustard table and Brassica nigra.
-Brassica campestris: turnip birds, wild turnip or rutabaga. It is considered the predecessor of turnips, kohlrabi and rutabagas grown.
-Brassica nigra: black mustard, native to Europe, the rarest of these species. It is from this species which is prepared mustard table and Brassica juncea. Its cultivation is widespread in Europe where it is used as a vegetable in cooking and as condiments. Brassica hirta-
: yellow mustard, native to Europe, also known as Brassica alba or Sinapis alba. In China, white mustard is very common and its leaves are eaten in the winter marinade or as a cooked vegetable in the spring. In Germany and England, the plants are cut flush with the ground to eat the young leaves in salads.
Edible part:
-Young leaves are excellent cooked vegetable and tasty in soups, sauces and other dishes. They are rich in minerals, including calcium, phosphorus and potassium and vitamin A.
-The seeds can be used in marinades and for the preparation of mustard. The procedure is to grind mustard seeds and mix with vinegar for a thick sauce or paste. We can enhance the taste by adding vegetable oil or horseradish. The seeds are often used as feed for caged birds and finches and larks are fond.
Green Salad with smoked salmon and wild mustard, fashionable Cowichan: Makes 2 to 3 servings
500 g / 1 lb of smoked salmon or fresh salmon, cooked
125 ml / ½ cup sour cream
30 ml / 2 tsp chopped green onion, chopped
250 ml / 1 cup of young Fresh leaves of wild mustard, washed and chopped
2 ml / ½ tsp teaspoon celery salt
Salt and pepper to taste
Cut salmon into small pieces, taking care to remove all the bones.
Mix with sour cream, onion, mustard greens and Seasoned.
Serve cold as a main course.
Note: Cowichan is a district located southeast of Vancouver Island known for salmon fishing.
Recipe Tuna and green mustard in pan: serves 4
375 ml / 1 ½ cups of mustard greens, washed and finely chopped
250 ml / 1 cup tuna loin
125 ml / ½ cup salted cashews
50 ml / ¼ cup chopped onion 1 can cream
mushroom
50 ml / ¼ cup water 1 large box
noodle chow mein
Salt and pepper to taste Mix thoroughly
mustard greens, tuna, nuts, onion, cream of mushroom, water and half the noodles.
Season.
Put the mixture into a greased pan and bake for 25 minutes at 180C (350F).
Top with remaining noodles and serve hot.
Recipe Rice and mustard greens in English : Makes 4 servings
6 slices bacon, chopped
1 medium onion, sliced
375 ml / 1 ½ cup young mustard greens, washed and chopped 1 large green pepper
chopped
375 ml / 1 ½ cup cooked rice
250 ml / 1 cup of canned tomatoes
Salt and pepper to taste
Fry bacon over medium heat until crisp.
Add onion, mustard greens, green pepper and rice.
Roast in bacon grease.
Add tomatoes and seasonings.
Mix thoroughly and cook covered over low heat for 10 to 15 minutes.
Serve hot.
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