Mustard plants are incredibly versatile, with various parts offering culinary and other uses. You can use mustard plants for their greens, seeds, and roots.
Mustard Greens
Mustard greens are the leafy parts of the plant and offer a peppery, slightly bitter flavor. They can be eaten raw or cooked.
- Raw: Add them to salads for a spicy kick.
- Cooked:
- Sautéing: Sauté with garlic, onions, or bacon. Consider Sautéed Spring Greens with Bacon and Mustard Seeds.
- Steaming: Steam them as a simple side dish. Try Steamed Snapper with Mustard Greens.
- Stews: Add them to stews for added flavor and nutrients, like White Bean Stew.
- Braised: Braise them for a tender, flavorful side.
- Other dishes: They can be used in various international cuisines, like Indian-Style Mustard Greens. They also work well in dishes like Creamy Mustard Greens with Fried Shallots, Veal Meatballs with Mustard Greens, and Crispy Tofu Bibimbap with Mustard Greens & Zucchini.
Mustard Seeds
Mustard seeds come in different varieties (yellow, brown, black) and are used as a spice or to make mustard condiment.
- Whole:
- Pickling: Add them to pickling brines.
- Roasting: Toast them to enhance their flavor before adding them to dishes.
- Flavoring Oil: Infuse oil with mustard seeds for a flavourful cooking base.
- Ground:
- Dry Rubs: Use them in dry rubs for meats.
- Spice Blends: Add them to spice blends.
- Mustard Condiment: Grind the seeds, mix with vinegar, water, and other spices to create mustard.
Mustard Roots
While less commonly used than the greens or seeds, the roots of some mustard plant varieties can be edible.
- Similar to Radishes: They can have a radish-like flavor and can be eaten raw or cooked.
- Pickled: Pickling the roots can mellow their flavor.
- Stir-fries: Add thinly sliced roots to stir-fries.
