Agrotechnics of cultivation
Leaf mustard is not very demanding on soil, but grows better on loose, sufficiently moist, fertile neutral soils. It is grown in open ground, in film greenhouses and at home on the windowsill. Good predecessors for it are potatoes, tomatoes, cucumbers, onions, and legumes. It should not be grown after vegetable crops cruciferous family.
The soil begins to be prepared in the fall immediately after harvesting the predecessor. The area is first harrowed with a rake to encourage the germination of weed seeds, and after 10–12 days it is dug up to the depth of a spade bayonet.
Preliminarily applied to the soil per 1 square meter. meter, half a bucket of rotted compost, 1 tbsp. a spoonful of superphosphate and 1 teaspoon of chloride fertilizers. If the soil is heavy and clayey, then add 1–2 additional liter jars sawdust and 1 bucket of coarse river sand.
In the spring, as soon as the soil allows, it is dug up to a depth of 10–12 cm, adding 1 teaspoon of ammonium nitrate. Then the soil is thoroughly loosened. If the soil is heavy, then it is better to form beds 10–12 cm high; on light soils it is better not to make a bed.
Salad mustard is grown as an independent crop and as a compactor or as a lighthouse crop when growing crops that grow slowly in the first half of summer (carrots, beets, etc.). To always have it on the table fresh herbs, it is enough to have a bed with an area of ​​1–1.5 sq.m. on the plot and re-sow it as the land becomes free.
Salad mustard should be sown as early as possible, because... it is a plant of long daylight hours, i.e. In summer it quickly forms flower stalks. But if you sow it early, it manages to produce an excellent rosette before the onset of long days. In addition, in this case it can be protected from the cruciferous flea beetle.
Salad mustard is sown repeatedly both in open ground and in greenhouses, from early spring to late autumn with an interval of 10–12 days, but it gives the best results when sown in April–May and July–August. But it is especially good as salad greens in September–October, when all the plants wither. At this time, it decorates both your table and your area.
In gardens and orchards it is sown in a row with row spacing 20 cm wide to a depth of 0.5–1 cm. It is useful to mulch the crops with humus or compost. But you can sow the seeds directly on the surface, without sprinkling soil on top, and then cover the top with film. And to get an earlier harvest, the bed where the salad mustard is sown must be covered with covering material until the seeds germinate.
Salad mustard seeds germinate at a temperature of 1–3°C; its seedlings can tolerate short-term frosts. At a temperature of 18–20°C, seedlings appear within 3 days, and at higher temperatures even faster, but at the same time the seedlings become very elongated. These seedlings need watering, but this must be done very carefully so as not to wash off the seedlings with water, because they are superficial.
The soil in the garden bed is kept loose and free from weeds. Thinning is done in the phase of the first true leaf, leaving the plants in the row after 3–4 cm. Thinning again after 12–14 days through the plant so that there is at least 10–12 cm between them. If the salad mustard grows thickly, then the plants will grow very quickly shoot themselves.
If after thinning the salad mustard grows weakly, then it can be fed with mullein infusion or herbal infusion. It is advisable not to use urea, so as not to increase the concentration of nitrates in mustard leaves.
Already when seedlings emerge, cruciferous flea beetles cause great harm to leaf mustard. Therefore, immediately after sowing, the bed must be powdered with sifted ash or done later on the wet cotyledon leaves when the first pests appear.
Mustard is very demanding of moisture. Therefore, in the summer, due to the superficial location of the roots at high air temperatures, the plants are watered 3–4 times, moistening upper layer soil to a depth of at least 15–20 cm, because with a lack of moisture, plants develop poorly and quickly go to seed.
It is better to water from a watering can with a strainer or a hose with a sprayer, doing this in the morning. Without watering, the leaves become coarser, their taste deteriorates, and instead of a tender and juicy salad, you get rough flower stalks.
Salad mustard leaves are collected at a height of 12–15 cm, but you can, of course, pick them as needed. The entire plant is finally harvested before the formation of peduncles (after which the leaves become coarse), 30–35 days after emergence.
To extend the period of consumption of greens, plants are pulled out by the roots, placed in a container with their roots down and placed in a cold cellar, where they retain their quality for some time. And greens packed in plastic bags are stored in the refrigerator at a temperature of 0–1°C for up to 15–20 days, i.e. much longer than a regular salad.
It should be removed when there is no dew on the leaves. Like all green crops, it can be stored in plastic bags in the refrigerator.
Salad mustard crops can be returned to their original place no earlier than after 3–4 years, since it is susceptible, like all cruciferous crops, to clubroot disease.
Salad mustard is one of the few green crops that grows well on windowsills and balconies. And for winter sowing in the room - this is just a godsend. After all, it can be grown on a windowsill in bowls on sawdust, soil and even on cotton wool..

Every housewife knows that you can enhance the aroma and taste of a dish with the help of spices and seasonings. You will do the right thing and will never regret if you stock up on mustard for the winter. And don’t immediately imagine socks covered in mustard powder or hot foot baths. It will certainly be useful to you in cooking. Add piquancy to meat dishes, add spiciness to rolled vegetables, vegetable salads and assorted dishes - this is not a complete list of possibilities for using mustard. How to prepare mustard at home and where it is best to use it, you can find out about this in the recipes below.

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This recipe is quick sauerkraut they told me when I was visiting and tasted it. I liked it so much that I decided to pickle it too. It turned out that the usual white cabbage You can make it very tasty and crispy very quickly.

23.03.2019

Vendanny - Dec 15th, 2015

Mustard has long earned respect from humanity. It has become one of the most worthy seasonings in the vast sea of ​​spices. It contains a long range of vitamins and useful components increases appetite and actively helps the digestive system absorb fatty foods.

In history, the mention of mustard dates back to the 3000s BC and this happened in India, in whose cuisine mustard seeds were already used then. But one of the first popular recipes even today dates back to the 40s AD. In the 9th century, mustard production became very popular in France. To put it in modern terms, this was one of the main “businesses” that brought good income. In those days, mustard was sold by weight and became increasingly popular in kitchens.

Mustard includes some types of annual herbaceous plants of the cruciferous family. Most often, only seeds are used, which are ground into powder and mixed with water and other spices.

As mentioned above, mustard contains a number of vitamin groups A (prevents visual impairment, fights dermatological problems), B (positively affects the functioning of the nervous system, calms, improves mood), D (strengthens bone tissue) and E (preserves youth, helps smooth out wrinkles, fights diseases in the cardiovascular system), contains components such as Fe (iron), K (potassium) and P (phosphorus).

When mustard powder comes into contact with water, a light yellow paste with a piquant taste and pungent odor is formed. And mustard essential oil, which is contained in seeds up to 47%, is widely used in cooking for canning.

Due to its composition, mustard has found wide use in cooking. It is used as a seasoning and flavoring for hot and cold dishes, especially sausages and fatty meat. It successfully extends the shelf life of products. It is used as one of the important ingredients savory sauces, gas stations. Mustard goes perfectly with honey and acts as an excellent emulsifier, it prevents juice secretion and adds a deep aroma. Therefore, before baking, it is used to cover both meat and fish dishes. If you want to get juicy meat, add mustard, even a small amount will have a positive effect on the frying process; if you want to make the salad more vitamin-rich, add young mustard leaves.

Let's look at the benefits and harms of mustard for the human body and its use in folk medicine.

The effect of mustard on the body is such that the body’s protective properties are awakened. For colds, this is the number one aid; it is used both internally and externally. In the absence of high temperature, feet are hovered in mustard powder or mustard plasters are applied to the chest. This relieves severe coughs and other unpleasant symptoms of a cold. When doing such procedures, it is important to be careful - excessive use of mustard lotions can lead to burns. In addition, mustard oil reduces the risk of cancer and cardiovascular diseases.

Perhaps one of the most important benefits of mustard is that it helps the stomach. Every fatty meat dish, especially fried meat, should be taken with mustard. It perfectly “settles” problems with any meat. With her the most hearty dinner will never become a “nightly” problem.

But, like others useful plants, mustard has contraindications. It is strictly contraindicated for ulcers and gastritis. You shouldn’t make your stomach problems worse, you just need to stop using it internally. Also, drinking mustard is not advisable before bedtime (internal use), because it has a stimulating effect and can contribute to insomnia.

In a word, the main thing to remember is that moderation is needed in everything. If you follow this rule, then benefit will never turn into harm.

The composition of mustard gives it the opportunity to take its rightful place among the so-called “homemade cosmetics”. Today, a wide variety of expensive store-bought creams have filled our home and cosmetic bags, and the properties of mustard, suitable for use in cosmetology, have undeservedly faded into the background. But in vain, because mustard is affordable and will easily help you achieve great results in the fight for ideal skin and slim figure. The fatty acids contained in mustard have a beneficial effect on metabolism, which helps with losing extra pounds. It has rejuvenating properties. Its fans have long been convinced that mustard improves skin color, eliminates oily sheen, and helps in the fight against the appearance of cellulite.

With mustard, as with any drug, before use you should do a test to identify allergic reactions. After pinning the mustard mask, apply a small amount of it to the inner (tender part) of the hand and wait a couple of minutes. No allergies have been identified - we can safely proceed to the procedures. Let's look at some of them.

1. The most common way to tidy up your face.

For the mustard mask you will need:

1 teaspoon mustard powder;

1 tablespoon water;

2 tablespoons olive oil (warm slightly).

Dilute all components. Apply to face, avoiding the area around the eyes and lips. Leave for 5 minutes and rinse with warm water. Repeat the procedure weekly: 1 mask per week, but no more than 10 masks in a row.

2. Lightly lubricate cleansed facial skin olive oil. Dilute a tablespoon of powder in a glass of water, apply to a cotton towel and place on your face. Place an additional terry towel on top to create a “bath” effect. Leave for 5 minutes. Rinse off with warm water.

3. When fighting cellulite, you should also seek help from mustard. Wraps using it are a huge success.

Combine mustard powder with honey in a 2:3 ratio. Apply to problem areas and massage thoroughly with a massager. If there is none, then just use your hands. Apply cling film or cellophane and wrap ourselves in a warm blanket. After half an hour, take a warm shower. Wraps should be done no more than every 1-3 days throughout the month.

ATTENTION: This wrap is contraindicated for people suffering from varicose veins!

We end the post with a video from which you will learn why mustard is called the flower of happiness and health.

And in this video there is information about beneficial features leaf mustard, which we did not write about in the article.

Salad leaf mustard is a cold-resistant plant that ripens quickly and is ready for use in 4-5 weeks. Grown as an annual crop. The leaves are strongly dissected, with wavy edges, very rich in vitamins, mineral salts of calcium, iron, and microelements. Try it in a salad or use it when canning vegetables (cucumbers or tomatoes) and appreciate the subtle flavor of horseradish and mustard. The presence of mustard oil gives a slight spiciness.

Varieties

Salad - 54 is the best variety, there is a very elegant variety called Krasnolistnaya. The Muravushka variety is sown for greenhouses, and Ladushka for open ground.

Salad mustard "VOLNUSHKA" is an early-ripening variety, harvested in 30 days, cold-resistant, with rapid leaf growth.

Growing

Growing this crop is very simple, as it is unpretentious, although it is not very common among vegetable growers.

Any fertile soil is suitable for growing leaf mustard. To do this, the bed is dug up, humus added up to 3 kg per 1m2, dug up again and leveled. After this, water with a solution of liquid fertilizer Ideal 1 tbsp. spoon on a bucket of water. Ratio: 2-3 liters for every 1m2.

Leaf mustard seeds do not require special pre-sowing preparation; they are sown in a greenhouse or in open ground under covering material. Make furrows with a depth of 1 to 1.5 cm and a distance between rows of 20 to 25 cm.

Sowing of seeds is carried out in several periods -

In hot weather, leaf mustard is not sown, as the plant bolts.

Shoots appear within 3-4 days at temperatures up to +20 degrees, this is the most optimal temperature for its growth. When shoots appear, thickened plants must be thinned out, leaving 3-4 cm between them. At the same time, you should feed them: for this, 1 teaspoon of urea is dissolved in 10 liters of water, and watered at the rate of 3 liters per 1 m2.

When the mustard leaves grow to 10-12 cm, then begin harvesting. Caring for leaf mustard is simple: loosen the rows and water as needed. Watering: given that the roots of this plant are superficial, and the mustard itself is moisture-loving, therefore it is necessary to monitor and water at least 2 times a week, in dry times it can be more often, since the lack of moisture will immediately affect the quality of the leaves, they will be rough and tasteless, and the plant itself will immediately shoot up.

Salad mustard can be used as a sealant.

Consume fresh leaves and young rosettes before shoots appear. Raw - in salads with sour cream or vegetable oil, boiled or stewed - as a side dish for fish and meat dishes. Sandwiches made from mustard greens are very tasty.

Spicy, crunchy mustard greens, also known as mustard greens, are truly one of the most nutritious leafy greens around. Mustard greens actually contain more vitamin A, carotene, vitamin K, flavonoids, and antioxidants than some commonly consumed fruits and vegetables.

The mustard plant has been commonly cultivated for oilseeds since ancient times. Also eaten are the young, tender, green leaves, which are collected and used as green leafy vegetables. A fully grown plant with golden yellow flowers.

Fresh mustard leaves are dark green color with a flat surface and may have either scalloped, ruffled or lacy edges depending on the variety. Its light green trunks branch widely into many branches.

Mustard seeds are used as spices and are now widely used in cooking as well as in oil extraction.

Beneficial features

• Mustard greens, like spinach, are a repository of many phyto- nutrients, which serve to promote health and prevent diseases.
• Very low in calories (26 calories per 100 grams of fresh leaves) and fat. However, its dark green leaves contain very good quantity fiber, which helps control cholesterol levels by influencing its absorption in the intestines. Moreover, adequate consumption of mustard fiber promotes smooth bowel movement and thereby provides protection against hemorrhoids, constipation, and colon cancer.
• Mustard greens take a leading place among leafy vegetables that provide our body with vitamin K. 100 grams of fresh leaves contain about 497 mcg or about 500% daily norm vitamin K1 (phylloquinone). Vitamin K plays a potential role in bone building function by promoting bone trophic activity in the bones. It is also important for Alzheimer's patients by limiting damage to neurons in the brain.
• Fresh leaves are also a very good source of folic acid. 100 grams provides about 187 mcg (about 47%) of folic acid. It is a water-soluble vitamin that plays an important role in DNA synthesis and, in early pregnancy, can help prevent neural tube defects in the newborn baby.
• A rich source of antioxidants, flavonoids, sulforaphane, carotene, lutein, indole, mainly diindolylmethane (DIM) and sulforaphane have proven benefits in the treatment of prostate, breast, colon and ovary due to their inhibition of cancer cell growth, cytotoxic effect on cancer cells.
• Fresh mustard leaves are an excellent source of vitamin C. Provides 70 mcg or about 117% of the DV per 100 gmg. Vitamin C (ascorbic acid) is a powerful natural antioxidant that provides protection against free radical damage and influenza-like viral infections.
• The leaves are also an incredible source of vitamin A (providing 350% of the daily dose per 100 grams). Vitamin A is an essential nutrient for maintaining healthy mucous membranes and skin and is essential for good vision. Consuming natural fruits rich in flavonoids helps protect against lung and oral cancer.
• Fresh mustard greens are an excellent source of several important minerals such as calcium, iron, magnesium, potassium, zinc, selenium and manganese.
• Regular consumption of mustard in the diet is known to prevent arthritis, osteoporosis, iron deficiency anemia and is believed to protect against cardiovascular disease, asthma, and prostate disease.
• Add a few tablespoons of mustard and sea ​​salt in the bath to relieve muscle fatigue. Soak in this bath for 15 minutes to relieve back pain or muscle tension caused by arthritis.
• You can make a zesty facial mask to stimulate the skin. Apply a thin layer of yellow mustard to your cheeks, forehead and chin, avoiding your eyes. Wait 5 minutes and rinse with cool water.

Before applying mustard to your skin, test a small area to ensure it does not cause irritation.

Use mustard plasters for no more than ten minutes for adults and no more than three minutes for a child.

The mustard plant contains a large amount useful substances and it is considered a medicinal one. It is used for treatment and prevention various diseases. This seasoning is also actively used in cooking. It is indispensable in Asia, Europe, America.

Mustard is a nutritious food. 100 g contains more than 500 kcal. Substances such as proteins, carbohydrates, fats, and dietary fiber are present. The composition contains folic and pantothenic acids, niacin, pyridoxine, riboflavin, thiamine, as well as vitamins C, A, E, K. Micro- and macroelements include sodium, calcium, potassium, magnesium, iron, copper, manganese, zinc and selenium .

Description and types

Mustard belongs to the Brassica family. Outwardly, it looks like a weed called colza. It is an annual herbaceous plant. The root has a taplike appearance. It can go 2-3 m deep into the ground. The stem is erect and branched. The leaves below have a pinnately incised shape. They are quite large and completely green. The top greens are short-petioled. The shape of the plates is the same as the bottom ones. They have a bluish tint.

The inflorescences are collected together and located at the top of the trunk and branches. The fruit is a thin cylindrical pod. It has an awl shape. It grows from 0.7 to 1.2 cm in length. The veins intertwine on the valves. The seeds are small balls with a diameter of up to 1 mm. They have a brownish-red, black-gray and sometimes yellow tint. The crop blooms in May. The seeds ripen in June. Mustard is an excellent honey plant.

There are 3 main types of such culture:

1. 1. Black. It is also called French. This variety is grown in France and Italy. The seeds have a faint aroma. The famous table mustard is prepared from them. An example is ravigote sauce and Dijon mustard.
2. 2. Gray. It is also known as Sarepet. It is grown in Ukraine, Kazakhstan, and Russia. It tastes like black. Sold as flour. The lighter it is, the better the quality. Popular varieties of this type of mustard are Mustang, Zelenolistnaya, Zarya, Prelestnaya, Vigorous, Sadko, Vesnushka, Donskaya 5, Slavyanka, Aregoto, Yubileiny.
3. 3. White. Also called English. This variety has no aroma at all, so when preparing various dishes it is supplemented with other seasonings. It is usually not eaten but used to make mustard oil. Popular plant varieties are Carolina, Etalon, Talisman, and Zelenda.

Separately, breeders created salad varieties of mustard. Their foliage is more delicate in flavor and texture. The greenery is growing quickly. It is used for preparing salads and side dishes. Only young leaves are used. Some varieties have a thick root that can also be eaten. The plant reaches a height of 30-60 cm. The most popular salad mustard varieties are Krasnolistnaya, Muravushka and Volnushka.

Useful properties and contraindications

The beneficial properties of mustard are that it:

1. 1. Helps with malignant neoplasms. In particular, this applies to cancer of the cervix, breast, colon and bladder. Anti-cancer properties are associated with the presence of phytonutrients in the composition, which inhibit the development of malignant cellular structures.
2. 2. Treats psoriasis. Scientists have proven the ability of seeds to influence the synthesis of the enzymes catalase, glutathione peroxidase and superoxide dismutase, which affect the development of chronic autoimmune disorders. When using mustard for psoriasis, the therapeutic effect has been confirmed.
3. 3. Used to treat contact type dermatitis. Seed extract accelerates the regeneration process and eliminates swelling, which is associated with skin irritation as a result of exposure to chemicals and toxic substances.
4. 4. Used for the prevention and treatment of cardiovascular diseases. Mustard oil contains fatty acids, including Omega-3. It prevents myocardial infarction. If you use such a product, the likelihood of disruption of the rhythm of the heart muscle decreases. Also, mustard-based products can eliminate pain in this area.
5. 5. Suitable for the prevention and treatment of respiratory system diseases. The seeds have a warming effect, which is very beneficial for human health. That is why the plant is used for baths and mustard plasters in the treatment of bronchitis, cough and other things. You can make compresses from mustard oil and camphor. They improve blood flow, suppress asthma attacks, and clear the respiratory tract of mucus. Mustard extract can be used as a gargle to relieve swelling from a sore throat.
6. 6. Eliminates pain and spasms. It is recommended to make applications with mustard oil, as they have an analgesic effect. They can be used for muscle pathologies such as paralysis of the limbs and rheumatism.
7. 7. Helps with poisoning. If the body suffers from intoxication caused by drinking alcohol or other drugs, it is recommended to drink a decoction of mustard. This remedy quickly removes toxins and eliminates the symptoms of poisoning.
8. 8. Promotes hair growth. Mustard oil is a strong stimulator for these processes. In addition, the product contains a large amount of vitamin that will nourish the hair, so that the strands will look much better.
9. 9. Improves the condition of the skin. The seeds are used to prepare a paste, which is used in cosmetology to treat acne. This composition eliminates ringworm. To cleanse your facial skin, you can use mustard seed scrub.
10. 10. Helps with diabetes mellitus. It has antioxidant properties, reduces the level of glucose concentration in the blood, thereby preventing lipid oxidation. It also helps stimulate metabolic processes in the human body.
11. 11. It has a beneficial effect on the health of the reproductive system of men and women, as it improves hormonal levels.
12. 12. Maintains healthy bone tissue, as it contains large amounts of calcium and magnesium. Reduces the likelihood of developing osteoporosis.
13. 13. Reduces blood cholesterol levels. Substances from the plant extract bind bile acids, which consist of cholesterol, and promote their excretion. Thanks to this, the product cleanses blood vessels of plaque, prevents the formation of blood clots, and reduces the risk of developing atherosclerosis and thrombosis.
14. 14. Slows down the aging process. This is due to the antioxidant properties of the plant, which are due to the presence of folic acid, vitamin A, flavonoids, carotene, and lutein.

Despite the great benefits for the body from a plant such as mustard, it is necessary to remember the contraindications. These include pulmonary tuberculosis, pneumonia, and kidney pathologies. People who have heart problems, stomach ulcers, or chronic enterocolitis need to be careful. The plant can be harmful to people who have individual poor tolerance to such a product. In this case, an allergic reaction develops. In addition, it is necessary to remember that prolonged contact with mustard plasters causes irritation on the skin, so you should always monitor the timing of the procedure.

Use in folk medicine

In folk medicine, there are many recipes with mustard. They help in the treatment of various pathologies:

1. 1. For a cold. It is recommended to pour mustard powder into woolen socks and put them on your feet. In this case, you need to drink a lot of water or other warm drinks (a decoction with raspberries, linden inflorescences, and black currant leaves is suitable).
2. 2. For pain in the feet and knees. It is necessary to apply a compress. You will need 1 tbsp. l. table salt, soda, vinegar and mustard powder. Mix all ingredients thoroughly and apply the paste to the sore spot. After 2-3 days the problem will disappear.
3. 3. For hiccups. It is necessary to prepare a paste by mixing a small amount of vinegar and mustard powder. Apply the resulting product to one third of the tongue. The sensations will be unpleasant, but after a few minutes the hiccups will disappear. The pulp will need to be washed off and rinsed out.
4. 4. For pneumonia and chronic bronchitis. You need to prepare a healing compress. You will need to take 1 tsp. mustard powder, medium-sized onion (grid it), 1 tbsp. l. honey, sunflower oil, goat fat and alcohol. Mix all ingredients thoroughly to obtain a homogeneous thick mass. You need to lubricate wax paper with it, and then apply everything to a place on the body in the lung area. It is recommended to leave this warming compress on throughout the night. Unlike mustard plasters, it has a more gentle effect, so a strong burning sensation will not appear.
5. 5. When coughing. It is recommended to prepare a compress cake from 3 tbsp. l. wheat bran. Add 1 tsp to them. sunflower oil, vodka, honey and mustard powder. Knead everything, adding a small amount of warm water. The skin must first be covered with a cloth, and then the resulting cake must be laid out. For children, you can make a different compress. Mix 1 tbsp. l. honey and mustard powder, and then add 2 tbsp. l. boiled mashed potatoes.
6. 6. For hemorrhoids. It is recommended to do steam baths. You need to take 4 tbsp. l. mustard powder per 3 liters of boiling water. Pour the liquid into a bucket and sit on it, wrapping your lower body in a blanket. The procedure should last no more than 5-10 minutes.

The benefits and harms of mustard leaves

We are all accustomed to thinking of mustard as a brown mass known for its pungent taste. But, some of us also know about mustard leaf, which is a very healthy product. So, it has large leaves, the edges of which have a jagged surface, and these leaves taste very warm and aromatic, naturally, with a spicy aftertaste. More interestingly, mustard leaves can and simply must be consumed fresh along with salads, added to other dishes, and so on.

Mustard leaves have many beneficial properties and medicinal uses, which you will read about in this material. You will also find out what the harm and danger of this product may be.

Nutritional properties and calorie content of mustard leaves

So, surprisingly, the leafy vegetable has components that are unusual for it. Thus, mustard leaves contain proteins that, as a rule, are absent in greens. In addition, mustard contains many vitamins, in particular vitamins A and E, vitamin C and vitamin K, B vitamins B6 and B9. The beneficial composition of the product does not end there, because mustard contains useful minerals, such as:

- and iron and phosphorus;

- To alcium and copper;

- m argan and potassium;

- ts inc and more than 37 microelements.

As for the caloric content, then, alas, it is low - only 26 calories per 100 grams of product. However, given that mustard leaves contain a large amount of fiber, they are an excellent dietary product.

Beneficial properties of mustard leaves

Mustard leaves are credited with a large number of beneficial properties. Some of them are fiction, others are still true. Let's look at the properties that mustard leaves have 100%, so as not to mislead you.

Well, the first undeniable property of mustard leaves is the protection of the cardiovascular system as a whole. People suffering from cardiovascular diseases should not only pay attention to mustard leaves, but also create a whole schedule for consuming this product. Thus, it will reduce the risk of diseases, sudden or protracted, and reduce the activity of chronic heart diseases. Interestingly, mustard leaves help get rid of strokes, and in some cases, save older people from heart attacks. Also, mustard helps reduce blood cholesterol levels, and this is also important in the prevention or treatment of such ailments. And all this is due to the presence of unique substances in mustard leaves, in large quantities, namely folic acid. It is mustard that is one of the largest sources of this substance, while second only to turnips in first place.

Leaf mustard also has, no matter how funny it may seem, an anti-inflammatory effect. Thus, the fresh leaves of the product contain vitamin K, fatty amino acids and omega-3, which, due to their properties, significantly reduce inflammation of cells and tissues, respectively, organs and the surface of the skin.

One of the key beneficial properties of mustard leaves is considered to be an effective fight against cancer. The vegetable acts as a protective agent, helping to rid the body of spontaneous inflammation and the action of malignant cells. Antioxidants included in the product have antitumor properties, and specifically in leaf mustard, these antioxidants have a 23% greater effect than any other vegetable or fruit (along with Brussels sprouts). Among other things, mustard leaf is used to fight cancer not only in its pure, fresh form, but it is also part of medications that are used in oncology. Therefore, expensive medicines often contain enzymes from mustard leaves.

In addition, mustard leaves have a significant effect on the outer surface of the skin and human organs - it promotes rejuvenation, helps with joint and bone pain, reduces body fatigue and increases reaction time.

Harmful properties of mustard leaves

Unfortunately, mustard leaves do not always have a positive effect on the digestive organs. It can cause inflammation and heaviness in the stomach, and increase the concentration of salt in the genitourinary organs. Also, it does not always have the best effect on the functioning of the gallbladder. Therefore, if there are any problems with these organs, it is necessary to significantly reduce or completely stop using mustard leaves.

In addition, it can cause allergic reactions, so if you do not fully understand the behavior of your body, consult your doctor about how and whether to use mustard greens correctly.

More about healthy products:

Almost all green leafy vegetables used in cooking can be preserved by freezing. Even dandelion, mustard and beet tops. (In these cases, only young foliage is usually taken for storage).

1 - kohlrabi greens, 2 - Chinese cabbage(bok choy), 3 - spinach, 4 - rapini (broccoli rabe), 5 - Swiss chard leaves, 6 - collard greens, 7 - American mustard, 8 - beet tops, 9 - kale , 10 - sorrel (sorrel)

If you are going to freeze the leaves only for a short period of time (up to 4 months), then you just need to wash them, dry them and place them in the freezer. For a longer shelf life, it is better to use another method - with intermediate blanching. This stage, involving temperature heating and then rapid cooling, is necessary because it destroys the very enzymes in greens that are responsible for their color and wilting. (You may have also noticed that stale greens quickly lose their presentation - bright green color). Blanching also allows you to preserve the taste of the leaves.

How to do this is well described in the reference book on American cooking The Joy of Cooking. It is reported that 2 ½ minutes of blanching will be sufficient for any greens except collards. The leaves of the latter are much coarser, so the soaking time in boiling water should be increased to 3 minutes.

Main stages

1. We cut. First of all, you need to cut the leaves from the stems and cut them into the form in which you will use them in your dishes. In soups, I usually put leaves that are larger in size than those that go into the frying pan or roaster. You can save the stems too if you like. They contain much more fiber than leaves, so they should be blanched separately from the leaves and the time increased to 3 minutes.

2.Mine. Place the chopped leaves in a large bowl or directly in the sink and rinse under running water to remove dirt.

3. Blanching. Boil water in a large saucepan and then place the chopped, washed leaves into it. Close the lid. From the moment you put the leaves in boiling water, notice 2 ½ minutes (3 for collards). In such cases, an indispensable timer is very helpful. I recommend it!

4. Let it cool. Using a slotted spoon, carefully remove the blanched leaves from the boiling water and place them in a prepared bowl of ice water. This stage is needed to quickly stop the cooking process and retain more nutrients. Withstand in cold water 3 more minutes.

5. Drying. This stage also cannot be skipped, since the water remaining on the leaves will turn into unnecessary crystals, and during storage they will harm our fragile frozen leaves. Procurers with extensive experience advise either squeezing out the water or blotting it. The first recommend placing the leaves in one colander and then pressing it from the inside with another until the water stops flowing out. Those who prefer more gentle handling can make do with drying on a baking sheet lined with a towel. You need to blot the leaves on top with another towel.

6. We pack for freezer . You will need freezer bags. I find the ones in the size more comfortable slightly less. Don't forget to sign them first. Loosely place a portion of leaves into each portion, release as much air as possible, seal and place in the freezer.

Leaves prepared in this way are stored for a long time - until the next harvest.

The photo below, borrowed from here, shows another popular way of storing greens for future use. This method, using a blender and ramekins, is best for preserving kale and spinach for recipes.

By the way, using the same method, at one time I froze more than a dozen molds from under the ice with a variety of pureed vegetables for infant feeding. I recommend it to mothers, it’s very convenient.

Leaf mustard– an annual spicy plant, a representative of the Cruciferous family. Salad mustard, as this plant is also called, has large leaves of various shapes, covered with villi (see photo). Some varieties of leaf mustard have wavy leaves. The average height of the plant is 30 cm, Japanese varieties reach 60 cm. Scientists call China the homeland of leaf mustard. Fresh mustard is very popular in the cuisine of countries such as China, Japan, and India.

Growing

You can grow leaf mustard in our climate, although, unfortunately, the plant is not as popular here as in its homeland. Mustard prefers loose soils, where it produces large yields; undemanding mustard can grow in different soil conditions. Legumes, such as peas, potatoes, onions, tomatoes, and cucumbers, are considered good predecessors for this plant. Mustard propagates by seeds; it can be planted both in a greenhouse and in open ground. Seeds are sown in early spring or for winter, the sowing depth is approximately 1.5 cm. Before emergence, mustard can be covered with plastic wrap.

Caring for mustard comes down to regular watering, weeding and fertilizing. The plant tolerates short-term drought well, but still to get a good harvest, it is better to water mustard on time and regularly. Mustard is harvested after the seeds have ripened. It is better to store the mustard harvest in the refrigerator, after washing it and putting it in bags. Seeds are collected from mature plants by threshing the testes. The seeds are stored in a glass jar.

Beneficial features

The beneficial properties of mustard leaf are that it is a natural cardioprotector. The leaves of this plant contain protein, calcium, vitamins A, C, E. Scientists consider mustard leaf to be a plant that significantly affects the condition of patients with cardiovascular disease. Regular consumption of mustard leaves protects against heart disease and reduces cholesterol. Mustard holds the record for folic acid content (about 500 mcg per 100 g).

Mustard leaves – effective oncoprotector, they are rich in antioxidants with antitumor activity. Mustard contains quercetin, kaempeferol and other active substances. It also has powerful anti-inflammatory properties, which is facilitated by the high content of vitamin K, unsaturated omega-3 acids, and glucosinolates.

Mustard leaves contain some mustard oil, which gives the product its characteristic taste and aroma. Mustard oil stimulates appetite and has a beneficial effect on digestive processes. Salad mustard leaves increase the secretion of gastric juice. The calorie content of the product is 26 kilocalories per 100 grams. The low calorie content of mustard and its beneficial properties make it possible to use it in the diet. Mustard will add piquancy to dishes and help diversify your diet. Mustard leaves contain a lot of plant fiber, which improves intestinal motility.

Salad mustard contains vitamin C, which makes it an excellent antiscorbutic remedy. Substances that mustard leaves contain increase the elasticity of blood vessels and prevent deposits. cholesterol plaques. Mustard seeds produce oil, which is commonly used for food and medicinal purposes. Mustard oil was served at the table of Catherine II; it was considered a royal delicacy. This oil is a good bactericidal agent and is resistant to oxidative processes. Mustard oil is good for the cardiovascular system, improves immunity, protects body cells from free radicals. Regular consumption of this oil along with salads has a beneficial effect on the digestive process, improves the patient’s condition with hepatitis, cholecystitis, cholelithiasis, and cirrhosis.

Use in cooking

In cooking, mustard leaf is indispensable for preparing salads, appetizers, meat dishes. The decorative appearance of the product allows it to be used to decorate sandwiches, fresh salads before serving. In America, leaf mustard is put into steaks, while Italians prepare pasta with the addition of salad mustard.

Salad mustard tastes like green salad, spicy mustard and horseradish. Leaf mustard adds piquancy to the dish and can replace spicy mustard in some recipes. The leaves can be consumed fresh and are great for green and vegetable salads. If mustard leaves are cooked, they can be added to various dishes from fish and meat. Mustard is also prepared for the winter, it is pickled or canned.

Salad mustard leaves are actively used in the food industry. Mustard is used as an emulsifier in the production of sauces and mayonnaise. At home, you can make salad mustard simple and spicy salad . To do this, scald 200 grams of fresh mustard leaves with boiling water, then cut them and season with mayonnaise. You can also prepare a special dressing for the salad from 2/3 tbsp. water boiled with vinegar, black pepper, bay leaf, 1 onion and a spoon of vegetable oil.

Juicy mustard is great for cooking sandwiches. Thinly sliced ​​bread slices are toasted a little, spread with butter, then mustard leaves are added, boiled egg, pieces of cucumber, tomatoes, a little dill and parsley. From meat products You can add slices of bacon and sausage to sandwiches.

Benefits of mustard leaves and treatment

The benefits of salad mustard are known in folk medicine. Its leaves are used to prepare ointments and compresses. Compresses are prepared from mustard powder, which remains after pressing the oil. Mustard plasters have long been used to treat colds, they will also help with bronchitis.

Hippocrates recommended mustard for the treatment of intestinal and urinary tract diseases. Mustard with honey helps with chest diseases, chronic cough, and mushroom poisoning. Mustard seed powder can be added to a foot bath for the onset of a cold. Mustard powder added to a bath improves blood circulation. For a mustard bath you will need 200 grams of powder.

Harm of leaf mustard and contraindications

Salad mustard can cause harm people with gallbladder and kidney diseases. Mustard leaves contain oxalants, which negatively affect the patient’s condition with these diseases. These substances also interfere with the absorption of calcium, but this does not pose a threat to healthy people.