Growing mustard plants for their beautiful flowers and nutritious leaves is a fun and easy garden project. But most of us stop short of harvesting the seeds. In this quick video tutorial, I’m showing you how I did it.
Ayurvedically speaking, the seeds of this plant are pungent-tasting and have a heating effect on the body. They are calming to Vata and Kapha doshas, but can irritate Pitta. In Indian cooking, mustard seeds are indispensable and ubiquitous. They are typically added to oil and heated until the seeds audibly pop. The hot oil acts to extract the aromatic fat-soluble compounds from the seed. This flavored oil imparts a delicious taste to daals and vegetable curries. The mustard seed is traditionally used in Ayurvedic medicine as a carminative, an expectorant, and a digestive aid. Its oil is used in India during wintertime massages to warm the body. Yellow mustard seeds are milder than brown or black seeds, but have similar properties.
Mustard is a member of the cruciferous family of sulfur-rich vegetables which includes cabbage, cauliflower, broccoli, kohlrabi, turnips, Brussels sprouts, collard greens, horseradish, wasabi, kale, and many others. Mustard leaves are rich in Vitamins K and C. Like other cruciferous vegetables, they contain a phytochemical that aids in the repair of DNA damage within cells. Though these plants are known for being the least-loved of vegetables by children all over the world, as adults we know better than to push them off our plate!
