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Guest blog post by Rosalee de la Forêt
Mustard is such a common condiment that you might not think of it as an herbal preparation, but it is!
Mustard seeds have long been used in herbal medicine. They have a pungent and spicy taste that can be downright hot. This heat gets the sinuses to drain and can help the lungs expel mucus, great for those boggy and stuffy colds.
But 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.
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.
The following recipe is part of the upcoming Taste of Herbs Course.
How to Make Homemade 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 teaspoon salt
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.
This recipe is an excerpt from the upcoming course, Taste of Herbs. Taste is an amazing way to learn HOW herbs work.
Rosalee created the Taste of Herbs Flavor Wheel to help people learn herbalism using their sense of Taste.
Rosalee de la Forêt is the creator of Taste of Herbs, a new course by LearningHerbs and Mountain Rose Herbs. Rosalee is a clinical herbalist, herbal educator and founder of Herbal Remedies Advice.