Mustard isn’t just for hot dogs — it has a long history as a healing herb.
Ancient Greeks and Romans used mustard seeds in cooking and in the sickroom. Romans pounded the seeds and mixed them with wine to make an early version of today’s popular condiment. The seeds were taken internally to relieve digestive problems and used externally to promote blood flow. Some English herbalists recommended mustard seeds as a treatment for epilepsy; one seventeenth century herbalist used mustard seed to sooth toothaches.
In North America, both settlers and natives used the seeds for both food and medicine. Mustard seeds were ground into powder, then mixed with animal fat to make a salve for joint pain. Some Native Americans used mustard to relieve headaches and toothache.
Perhaps the most popular (or at least the best known) medicinal use for mustard was in a mustard plaster. Powdered mustard seeds mixed with water are spread over a sheet or cloth, then placed on the chest. The skin warms up, the lungs open, and congestion seems to clear up. The same treatment can be used on achy joints caused by overuse or arthritis.
Don’t apply a mustard plaster directly to the skin — volatile oils can actually cause blisters on the skin. Remove the plaster when you start to feel uncomfortable, and wash the area thoroughly.
In small doses, mustard can actually act as an appetite stimulant.
The plant that gives us mustard greens isn’t the same plant that gives us mustard seeds. The seeds are used both in making the condiment and in healing. There are several different varieties of mustard seed, including:
- Black mustard (Brassica nigra) — native to Europe, Asia, Africa, and the Americas
- Brown mustard (Brassica hirta)
- Yellow or white mustard (Brassica juncea) — the mildest varieties, found all over the world
Mustard seeds retain their heat and flavor for years — even centuries.