Mustard

Source=Seeds of the mustard plant Brassica hirta
Flavor=Hot, tangy, bit of a bite
Best used=Powdered or whole seeds
Cooking use=Ground, is primary ingredient in American-style prepared mustard; the whole seeds may be used boiled with cabbage, or as a garnish for salads.

Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning wine. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.
At first, mustard was considered a medicinal plant rather than a culinary one. In the sixth century B.C., Greek scientist Pythagoras used mustard as a remedy for scorpion stings. One hundred years later, Hippocrates used mustard in a variety of medicines and poultices. Mustard plasters were applied to "cure" toothaches and a number of other ailments.
Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today.
The mustard seed is a prominent reference for those of the Christian faith, exemplifying something which is small and insignificant, which when planted, grows in strength and power. Pope John XXII was so fond of mustard that he created a new Vatican position - grand moutardier du pape (mustard-maker to the pope) - and promptly filled the post with his nephew.
In 1866, Jeremiah Colman, founder of Colman's Mustard of England, was appointed as mustard maker to Queen Victoria. Colman perfected the technique of grinding mustard seeds into a fine powder without creating the heat which brings out the oil. The oil must not be exposed or the flavor will evaporate with the oil.
German lore advises a bride to sew mustard seeds into the hem of her wedding dress to assure her dominance of the household. In Denmark and India, it's thought that spreading mustard seeds around the exterior of the home will keep out evil spirits. The Danes also had an interesting "cure" for a woman's frigidity which involved a potion made of mustard seeds mixed with ginger and spearmint. The ancient Chinese also considered mustard an aphrodisiac.
Mustard not only stimulates the appetite by increasing salivation up to eight times, it also has digestive, laxative, antiseptic, and circulative stimulant properties. As a digestive aid in moderation, mustard neutralizes toxins and helps ward off an upset stomach. However, too much can be an irritant. Mustard also contains sulphur, which has been used as a treatment for skin diseases. Mustard plasters or poultices have been applied to the chest to aid in clearing the sinuses and decongest the lungs. Mustard greens are not recommended for those with thyroid problems as they can cause the thyroid to increase in size. It is very important to consult your physician before attempting any holistic home treatment.