White mustard
White mustard (Sinapis alba)
White mustard (Sinapis alba L., Syn: Brassica alba L.) belongs to the family of cruciferous plants ( Brassicaceae) and delivers as a spice plant one of the basic materials of mustard seasoning. The term White mustard refers to the white seeds. The plant is also called Yellow Mustard, in relation to their yellow flowers.
Mustard contains protein, fatty oils and the glycoside sinalbin (see ingredients ). It tastes like burning sharp.
White mustard is important research subject of plant physiology. Numerous findings of photomorphogenesis were obtained for example by Hans Mohr and his colleagues at the Institute of Biology, Albert -Ludwigs- University in Freiburg im Breisgau on this plant.
- 3.1 location
- 3.2 Culture and Care
- 3.3 harvesting and utilization
- 3.4 Pests and diseases
- 3.5 Tip
Description of the plant
The annual herbaceous plant can reach heights of growth of up to 120 cm. Form rich in their angular, branched stems sit structured, toothed, rough hairy leaves. The upper leaves are stalked and divided pinnate to pinnate. In June / July grow numerous yellow flowers in loose corymbs.
The seeds grow in horizontally protruding from the stalk pods. The pods have a diameter of about 4 mm, hairy and bristly contain 4-8 round, bright -yellow seeds. The end of the pods forms a flattened beak ( = seedless pods part ), which is about the same length as the rest of the pod. The beak is often curved saber-like. Overall, the pods shape is a good identifying the kind
Ingredients
The mature seeds contain about 30 % oil and 2 to 2.5% sinalbin. It belongs to the mustard oil glycosides and ensures the sharpness in white mustard. Similar to the Sinigrin after hydrolysis by the enzyme myrosinase is a sharp- tasting mustard oil - here 4 Hydroxybenzylisothiocyanat - released.
Occurrence
White mustard is mainly a cultivated plant that is native to the Mediterranean. In Central Europe it is outside of fields only impermanent ago as ruderal.
Use
Commonly known is the use of mature seeds for the production of edible mustard. The leaves are edible ( see below). In folk medicine, freshly ground and mulled to a pulp seeds are used externally for mustard envelopes. The green plants before flowering find use as animal feed. As a fast -growing plant white mustard is often grown as green manure. His wide branched roots leave a feinkrümeligen ground.
Cultivation
Location
Full sun to partial shade. The weak Zehrer thrives best in humus rich, calcareous soils. Good neighbors are all vegetables except cruciferous vegetables such as cabbage and radish other.
Culture and Care
Mustard can be sown from March to September in rows 10-20 cm apart or breitwürfig into open land. By the rising of the seeds of the soil should be moist, but not to be kept wet. The care is limited to the necessary casting.
Harvesting and utilization
Young plants should be cut off just above the ground. The fresh, pungent-tasting leaves are added in small quantities salads or stews. They also spice sausage, cheese and egg dishes. In Indian cuisine, the mustard - herb like spinach will be used.
In one study, it was found that the leaves ( the part of local traditional Mediterranean diets are ) have a potential anti-diabetic effect.
Pests and diseases
Pests are the flea beetle, blackleg and whiteflies.
Hint
Sow mustard one from March to May, you can win seeds in July / August. The ripe pods are dried as soon as they become discolored, and the seeds then taken out. Cleaned spice up the round grains spicy foods such as mustard pickles, vinegar fruit, beetroot and marinades.