Mathew 13:31: “The Kingdom of heaven is like a mustard seed.”
Luke 4:30: “With what can we compare the kingdom of God….. It is like a grain of mustard seed, which, when sown upon the ground, is the smallest of all the seeds on earth, yet when it is sown it grows up ad becomes the greatest of all shrubs….
We need to remember that the parable of the mustard seed, when taken in context, could have been the smallest seed of that area during that time. And I believe it was the black mustard seed that was indigenous to the area. Wild mustard grew abundantly in Galilee and still grows there today, whole areas will look like gold when the yellow flowers of mustard are growing.
Has mustard always been a popular condiment?
Yes, the Romans made the first “mustard” by grinding the seeds into a paste. They brought mustard back from Egypt and used the seeds to flavour grape juice, called “must.” This is believed to be how mustard got its name. Greeks used in both medicinally and for food.
Mustard is a member of the cabbage family, so we know it’s healthful.
Both the greens and the seeds have many health-giving properties. The greens contain vitamin A for our eyes, along with vitamins C and E. The seeds have nutrients in them that are good for our lungs, certain kinds of arthritis. Both the greens and seeds are considered anti-cancer foods.
If you look the flower of mustard greens, it’s in the shape of a cross.
Some old time remedies are in the news today using mustard seed and mustard powder.
You can make a nice foot bath for tired feet by adding a little mustard powder to hot water. And if you have a stuffy nose and eat, say, a hot dog with mustard on it, you’ll notice the stuffiness is relieved.
And if you’re under the weather and don’t have an appetite, eat something that contains mustard since that gets the digestive juices flowing and helps stimulate appetite.
Are mustard seeds all the same?
No, there are black, white and brown seeds. The white seeds are actually yellow and that’s what our American mustard is made of.
There’s a lot of different mustards today.
Along with yellow, smooth American mustard, you can find grainy mustards made from brown seeds that have a much stronger, more complex flavor. Then there’s Dijon mustard, a gourmet mustard, which has white wine in it. Mustard is are trendy right now, so you’ll find lots of varieties to try.
You can buy mustard in both seed and powder form. And if you taste it, mustard seed or powder will be hot. There are even mustard oils used in cooking, and those are to be used very sparingly.
Can you make your own mustard?
You can soak the mustard seeds in wine, vinegar or water, then grind them up and add spices, etc.
How do you use mustard in cooking?
I use mustard in lots of ways: in salad dressings, in marinades for vegetables, especially green beans, in glazes for meat. You can doctor up store bought BBQ sauce with mustard for a spicy zing.
RITA’S BALSAMIC MUSTARD VINAIGRETTE
Easy, healthful and tasty!
1/4 cup Balsamic Vinegar
1 generous teaspoon Dijon mustard
1 teaspoon minced garlic
1/4 cup Olive oil
Freshly ground pepper to taste
HONEY MUSTARD DIP
Great with pretzels.
1/2 cup honey
1/2 cup spicy brown mustard
Red raspberry preserves to taste: start with several tablespoons – we like about 1/4 cup
2-3 teaspoons mustard seeds
GENE’S HONEY MUSTARD
4 tablespoons mustard powder
2 tablespoons water
1 teaspoon vinegar
1 tablespoon olive oil
2 tablespoons honey or more to taste
Mix mustard, water and vinegar to make a stiff paste. Add oil and honey and stir until smooth.
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