Mustards

Cruciferae (Brassicaceae)
Mustard is an annual plant that is well adapted to cool climates and will germinate at low soil temperatures (4.4°C). The dark brown and black soils of the Canadian prairies are excellent for growing mustard, and most condiment mustard seed used in the U.S. is imported from western Canada. In addition to its value as a condiment, mustard has a long history of medicinal uses. Mustard paste has been used to clear chest congestion and relieve arthritis, rheumatism, toothache and general stiffness because the active constituents found in the seeds cause a heating sensation. Mustards are reportedly good for companion planting, as they stimulate growth of beans, grapes and fruit trees, and are considered an excellent rotation for wheat.

Black Mustard (Brassica nigra)
Stronger than white mustard, black mustard may be used for its greens, or its seeds which are used to flavor pickles and salads. Once the primary source of mustard seed in the world, black mustard was a key ingredient in soap and medicine.

Oriental Mustard/Brown Mustard (Brassica juncea)
Utilized for its pungency, Oriental or brown mustard is used to produce hot table mustard (Eg. Dijon), oil and spices. Although this variety of mustard yields a high protein oilseed, it is not often used in feed and vegetable markets because of its strong flavor. Research is currently being done to develop a canola-like variety which is likely to increase the economic potential of mustard in semi-arid regions of Western Canada.

Yellow Mustard (Sinapsis Alba)
Tilney is a cultivar of yellow or white mustard, used to make the standard mustards often applied to hot dogs. Nutritionally, it adds fat, oil and protein to the diet, and is used when a milder flavoring is desired.


Tilney Mustard