Read more about Mustard or about Medicinal Herbs in general!
Mustard, one of the oldest herbs, dating back 3000 years ago, was initially grown in China, and appeared in Europe in the 13th century. The name, ‘mustard’, derives from the Latin word ‘mustum’ which means ‘must’.
Mustard appears under 3 different forms: white mustard, black mustard and brown mustard. White mustard (the one most often used in alimentation) has round shaped, white-yellowish coloured seeds which are used to prepare mustard paste. Black mustard with its small flowers and little round seeds has a strong pungent taste. Brown mustard, by appearance, is similar to the black one; however, it is much spicier than the white mustard but less spicy than the black one.
The white seeded mustard has milder effects, being a source of vegetal oil and an excellent source of proteins, calcium, magnesium, and potassium. Combining it with warm water has the consequence of increasing arterial pressure and stimulating blood circulation. At the same time, mustard has anti-inflammatory and laxative properties.
Mustard can be used in treating a variety of afflictions such as headaches, cold and cough (mustard baths are recommended); respiratory problems, lack of appetite (can be alleviated through consuming black mustard seeds dissolved into a glass of milk, administered 15 minutes before a meal). Asthma can be treated by applying black mustard flour poultice on the chest area. The effects of rheumatic pains and neuralgias are also decreased through the use of general baths.
Mustard is used differently under forms of flour, poultice and local or general baths. Mustard flour is obtained through grinding or crushing the mustard seeds. The dust is kept in dark coloured containers and in cool places. It is recommended that the mustard flour be used in the first 2-3 weeks after its preparation, after this period its curative capabilities are reduced considerably. General or local bath water are obtained from 25-30g of mustard flour placed in a small bag, on which 2-3 liters of warm water, of about 25-30 C. degrees, is poured. The local bath, as the general one should not last more than 20-30 minutes.
Mustard is used in the alimentary industry, as a paste, as seeds, powder or flour. In the form of paste, mustard is used in the spicing of meat, of fish or of eggs.
Administering black mustard to children under the age of 6 is not indicated, since severe intoxications could occur. Also, administering mustard, black or white, for prolonged periods of time becomes irritating and toxic, especially in the case of individuals suffering from dyspepsia, with a sensitive stomach or colon and individuals who suffer from irritations of the urinary tract.
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