This leaf packs a very powerful mustard kick as you can probably tell from the name - It used to be grown in the UK for mustard seed, but has since been replaced with Rapeseed. Though it has long fallen out of favour in modern day farming - it hasn’t stopped growing here - you’ll find it growing pretty much everywhere, if you look.
A member of the Brassica family (which also contains broccoli, kale, rocket, etc) it is a source of the phytonutrient known as sulforaphane, as well as many others. Find out more about Sulforaphane here: https://www.sciencedirect.com/topics/medicine-and-dentistry/sulforaphane
Ever wondered where the word mustard comes from?
In France they used to mix ground mustard seeds with partially fermented grape juice, they called it moût-ardent, which translates to burning must (burning - because it was spicy and must was the name for the partially fermented grape juice). This was shortened to moutarde and then mustard.
This is one of those superfoods that just sits in plain sight, often dismissed and rarely even noticed. The same is true of the real treasures in life. We often fail to notice that we always have exactly what we need in life. If we just took the time to truly look, we begin to notice that what we need is not necessarily what we want. We are surrounded by opportunities to learn, by unique limitations that forge us into unique, beautiful, interesting and colourful characters. Black Mustard reminds us to appreciate life for what it is and to notice all the treasures that would otherwise pass us by.
Use in place of rocket in any recipe - but chop it into very thin strips - its very strong.
Use raw as part of a salad (chopped very thinly)
Boil or steam and use in place of broccoli as a vegetable in main meals. Though it is very spicy - so is not suitable for those who dont get on well with spicy food.
You can blend a 3-4leaves with 50ml yoghurt/creme fraiche and tablespoon of olive oil to create a tasty dip
If you are feeling adventurous and are a pro level ‘healthy’ person, blend it into a spicy smoothie with a pinch of turmeric, 100g plain live yoghurt, a teaspoon of extra virgin olive oil or sunflower seed oil (or you can use a teaspoon of black cumin oil or milk thistle oil - if you have that in stock - i’m impressed) and 100ml of water.You may want to freeze anything you dont use - so you can add a few leaves as needed to soups/dips in future.