Black cabbage – Brassica nigra – That is black mustard

Flora / Nature

Black cabbage - Brassica nigra - That is black mustard

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Noordwijk_-_Zwarte_mosterd_(Brassica_nigra) - (22 June 2020)
Noordwijk_-_Zwarte_mosterd_(Brassica_nigra) - (22 June 2020)
Brassica_nigra_Pod - (22 January 2014)
Brassica_nigra_Pod - (22 January 2014)
Brassica_nigra_of_Chinna_Salem - (19 May 2015)
Brassica_nigra_of_Chinna_Salem - (19 May 2015)
brassica nigra seeds - (18-12-2005)
brassica nigra seeds - (18-12-2005)
Brassica nigra - ARS Systematic Botany and Mycology Laboratory - India
Brassica nigra - ARS Systematic Botany and Mycology Laboratory - India
Black-mustard-seeds - (7 February 2007)
Black-mustard-seeds - (7 February 2007)
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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.
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.

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