Black cabbage - Brassica nigra - That is black mustard
It is native to the eastern Mediterranean region, but today it is found all over the world. Its seeds have a sharp and expressive taste, they are much more intense than white mustard. The plant has a long history dating back to Roman times, when its taste was valued. Its delicate leaves are used to season e.g. cottage cheese or salads. From September, its seeds are dried, which, whole or ground, are the main ingredient of mustard. And one of the ingredients of spice mixes that perfectly match cucumbers and meatballs.
Black cabbage – Brassica nigra – That is black mustard.
And also used in traditional folk medicine – in the form of compresses it helps with cough, inflammation, muscle pain and rheumatism. Taken in the form of infusions, it supports appetite and facilitates digestion.