By Maryann Readal

Mustard, The Herb Society’s Herb of the Month for March, is a versatile herb in the Brassicaceae family. This family includes cabbage, kale, broccoli, Brussels sprouts, and cauliflower. The leafy herb can be blanched, sauteed, and added to soups and stews. Young leaves, flowers, and shoots can be tossed into salads. Sauteed and dressed with bacon, mustard greens are a typical side dish in the South. The leaves are also a part of many Asian and African dishes. Cooking the leaves reduces some of their strong flavor and gives the vegetable a sweeter taste. Leaves may also be blanched, drained, and frozen for future use (2026, Belsinger). Mustard is a healthy vegetable containing vitamins A, C, B, K, iron, and magnesium. It is a good source of dietary fiber and antioxidants (Venkat, 2024).

This leafy herb is an easy-to-grow, cool-season plant. Staggered seed sowing ensures a longer time to enjoy the goodness of the plant. If left to flower, the seed stalks can be cut, covered with a paper bag, and hung upside down in a cool, dark place. When dry, the pods are rubbed to release the seeds. The whole seeds are used for pickling, or they can be ground and mixed with vinegar or lemon juice, salt, and honey to make a zesty mustard spread. Mustard oil, another product of the plant, is made by pressing the seeds. Mustard oil made from black mustard seed, Brassica nigra, has a pungent flavor and is commonly used in Indian cooking. However, it was also used to produce mustard gas, which the Germans used in 1917 against the Allies. Soldiers exposed to the gas suffered internal and external burns, resulting in thousands of casualties in WWI (Sumner, 2004).

Recently, Indian mustard, Brassica juncea, and white mustard, Synapsis alba, have been helpful in the remediation of agricultural land that has been contaminated with heavy metals such as iron, lead, zinc, and cadmium (Gujarala, 2019). These mustard plants accumulate heavy metals in their leaves, stems, and roots, removing the pollutants from the soil.

Mustard, like many herbs, has a rich and ancient history. Archaeological evidence shows that mustard seeds were chewed with meat in Asia before 10,000 BCE. It was also a part of the Babylonian diet in 2500 BCE (Schlosser, 2007). King Tut was placed in his pyramid with ample mustard seed for use in the afterworld. The Romans mixed the ground seed with wine to create a paste. They probably introduced mustard to the rest of Europe. This deep-rooted history adds a layer of connection and appreciation to the use of mustard in our lives today.

The mustard seeds’ heat made it an obvious medicinal plant. It was used as a medicine for many reasons, including poultices made with ground seeds to ease chest congestion and sore backs. Dioscorides, the renowned Greek physician and botanist, was among the earliest to advocate using mustard poultices to alleviate aches and congestion. Still today, scientists explore the medicinal benefits of mustard. Research indicates that mustard oil improves “liver function and metabolic rates, helps reduce blood pressure and hypertension, and is antibacterial and antimicrobial. As an anti-inflammatory, it relieves joint pain. Mustard is also rich in antioxidants, which can help prevent cell damage and reduce the risk of chronic diseases. Research indicates that mustard could effectively treat colon and colorectal cancers” (Grace, 2022).

The commercialization of mustard began in Dijon, France, in 1777.  It is said that Benjamin Franklin was so enamored with French mustards when he was ambassador to France that he brought seeds back to the U.S. and is credited with helping to start the first mustard mill in the United States. Mass production of today’s famous mustard spread had its beginning in the early 1900s by companies like French’s and Gulden’s.  What was once a handmade, obscure product has become a favorite gastronomic condiment used worldwide.

If you want to add a zesty option to your next vacation, plan to visit mustard museums, factories, festivals, and exhibits in the U.S., France, and England. It is called mustard tourism (The World of Fancy Mustard, N.D.)! You would join the ranks of kings, popes, authors, performers, and other notables who celebrate their favorite mustard condiment  (World of Fancy Mustard, N.D.). Do you have a favorite mustard condiment? Let us know.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered a recommendation or an endorsement of any particular medical or health treatment. Please consult a healthcare provider before pursuing any herbal therapies.

Photo Credits: 1) Mustard flowers (Creative Commons – Belaji Coimbatur); 2) Mustard greens, Brassica juncea (Maryann Readal); 3) Mustard oil and seed (Creative Commons – Biswarup Ganguly); 4) Display of various mustard spreads (Maryann Readal); 5) National Mustard Museum, Middleton, Wisconsin (Wikimedia Commons, Wwahammy).

References:

Belsinger, Susan & Arthur O. Tucker. 2016. The culinary herbal: growing and preserving 97 flavorful herbs. Portland: Timber Press. Grace, Kevin. 2022. Mustard, medicine and health. Accessed 2/3/25. https://lloydlibrary.org/mustard-medicine-and-health/

Gurajala, Hanumanth, et al. 2019. Comparative study of Indian mustard (Brassica juncea L.) genotypes of phytoremediation of Cd and Pb contaminated soils. Accessed 2/12/25. https://www.sciencedirect.com/science/article/abs/pii/S0269749119326624?via%3Dihub

Schlosser, Katherine K. 2007. The Herb Society of America’s essential guide to growing and cooking with herbs. Baton Rouge: Louisiana State University Press.

Sumner, Judith. 2004. American household botany: A history of useful plants 1620-1900. Portland: Timber Press. Vankat, S.R. 2024. Health benefits of mustard greens. Accessed 2/12/25. https://www.webmd.com/diet/health-benefits-mustard-greens

World of Fancy Mustard. N.D. Accessed 2/12/25. https://www.fancymustard.com/blog/mythology-and-mustard

Maryann is a member of The Herb Society of America’s Texas Thyme Unit in Huntsville, TX. She is a Texas Master Gardener and a certified Native Landscape Specialist with the Texas Native Plant Society. She lectures, writes about herbs and plants, and does herb training for Master Gardener programs. She gardens among the pines in the Piney Woods of East Texas.