Information About Mustard
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Planting Mustard Seeds: How To Grow Mustard Seed Plants
By Heather Rhoades
Many people do not know that a mustard seed plant is the same plant as a mustard greens plant. The seeds can be used as a spice in cooking. Learning how to grow mustard seeds is easy, and this article will help.
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17 Amazing Benefits Of Mustard Seeds For Skin, Hair And Health
Mustard seeds, also known as 'Sarso' or 'Rai' in Hindi, 'Kadugu' (Tamil & Malayalam), 'Avalu' in Telugu, 'Rai' in Gujarati, 'Shorshe' in Bengali, 'Mohori' in Marathi and 'Rai' in Punjabi. Mustard seeds are a very popular ingredient in the American cuisine. Benefits of mustard seeds are many and popularly used for taste generally in hot dogs, where mustard sauce is very much preferred. It also has medicinal applications dating back to the time of Hippocrates.
It is available in white, brown and black varieties and is used by people all over the world. Greeks, Romans, Asians and Africans have all explored the taste of mustard seeds and have integrated them into their cuisines. Mustard seeds also find their place in the Bible and their first usage record is found in the Sanskrit scripts that date back to thousands of years.
In this article, we shall talk about the present day mustard seeds benefits!
10 Ways to Use Mustard Greens
People say collard greens are the next kale, but why not mustard greens?
People say collard greens are the next kale, but why not mustard greens? Their assertive, spicy flavor is incredibly grown-up, and as the weather cools, the greens become especially delicious. Here are 10 ways to use the greens.
1. Casserole. Feeling unsure whether you can handle the greens’ pungency? Start off with this classic treatment, baking them in a cream sauce and topping them with fried shallots.
2. With bacon. Because everything is better than way, right?
3. Frittata. Italians love bitter greens and frittatas, so it makes sense to put them together. Sauté the greens first with some onions, then add the eggs and cook—first on the stovetop, then in the oven—until set.
4. With meatballs. Instead of serving your meatballs over pasta, spoon them over greens. To infuse the greens with meaty flavor, cook them in the same pan.
5. With white beans. Add the greens to a smoky, satisfying white bean stew.
6. Bibimbap. Stir-fry the greens with ginger and sesame oil, then serve them in the spicy, healthy and satisfying Korean rice bowl known as bibimbap.
7. Japanese-style, with fish. Steam a mild white fish over the wilted greens, flavored with soy sauce and mirin.
8. Indian-style. Ready for a greens dish full of invigorating flavor? Blanch the greens, then puree and cook them with garlic, jalapeños, ginger and onion.
9. Italian-style. Cook the blanched greens with garlic and crushed red pepper then finish with a little red wine vinegar.
10. Bali-style. Toss the steamed greens with a fragrant sauce known as sambal matah, made with lemongrass, kaffir lime leaves, lime juice, coconut oil and soy sauce.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.
How To Cultivate Radishes
As soon as the garden's soil is workable in the spring, put on some warm clothes and plant a first sowing of radishes. Choose a site that gets at least six hours of sun a day. Prepare a light, well-drained soil with a pH of 5.8 to 6.8 for best production. Till the soil to a depth of at least eight inches, particularly if you are planting the longer varieties like 'Summer Cross' and 'White Icicle'. Then, to sow the seeds, simply make furrows about three inches apart and plant the seeds at a depth of about 1/2 inch and cover loosely with soil.
Make small weekly sowings, trying different varieties to obtain a wide mix of radishes. Because most spring varieties mature in less than a month, succession plantings ensure a steady supply of radishes. When warm weather (65 degrees or higher) arrives, stop sowing as radishes will not tolerate heat and will rapidly go to seed. However, in late summer, plant winter varieties as well as spring varieties for quick harvests in the fall.
When making succession sowings, keep in mind that the longer varieties of radishes tend to tolerate heat better than the short, round ones. Start in early spring with the small types ('Champion' and 'Burpee White'), followed by the blunt radishes ('French Dressing' and 'French Breakfast'), and finally plant the longer varieties ('White Icicle' and 'Summer Cross'). This way, the smaller radishes will have been harvested before summer arrives.
There's no need to devote whole sections of the garden to radishes. Simply sow them in any empty spaces in a bed. Gardeners often sow quick-growing radishes in the same beds as slow-growing carrots, parsnips, and beets. The radishes are harvested before the other vegetables need the space.
How To Consume Microgreens?
Always ensure that the microgreens are grown organically, and consumed as living foods.
“Never cook your microgreens, always eat them raw. They’re too delicate in nature, and the moment you expose them to heat, they start losing their vitality and nutrition,” says Swati.
Bottle gourd kebabs and a garden salad topped with Mushtard and Kohlrabi microgreens.
She suggests adding them to everyday meals as a garnish, tossing them along with salads, squeezing them in between sandwiches, or blending them along with chutneys, dips, raita, or juice.
Photographs and GIFs courtesy: Swati Jain