The seeds of black mustard are prepared the same as those of white mustard (Sinapsis alba) to make a paste used as a condiment. Black mustard was known to most of the ancient peoples, who grew it as a vegetable and medicinal herb. Native to the eastern Mediterranean region, it was introduced to Europe by the Romans and is nowadays cultivated chiefly in England, the Netherlands, Romania, Italy and France, though not in such great quantities as white mustard.
The seeds of black mustard are brown to black and measure about 1.5 mm in diameter. They contain a large amount of oil used by the food industry. Prepared mustard is made by first pressing the oil from the seeds, then grinding the remains, or 'mustard cake', to a powder and blending it with liquid - grape juice in the case of prime-quality prepared mustards, otherwise vinegar or even plain water. The characteristic flavour of the various commercial kinds is determined by the other spices that are added to the mixture.
As everyone will agree food is enjoyed not only for its flavour and aroma but also for its visual appeal. Calendulin is soluble in fats, so if used to colour dough, marigold must first be boiled in milk.
The flowers were most popular in the Middle Ages when they were commonly used to colour food, mostly soups. They were believed to have healing properties: 'The mere sight of marigolds banishes a bad humour and strengthens the sight. Maidens make them into wreaths on their name-day and birthday to adorn their heads with their vivid reds and yellows.'
Borage may be readily grown from seed, either in the garden or in a windowbox. Sow in spring after all danger of frost is past. Growth is rapid, its only requirement being a light soil with lime.
In the former USSR capers are prepared from the related species. C. herbacea, which grows wild chiefly in the Crimea and Transcaucasia. - 16035
The seeds of black mustard are brown to black and measure about 1.5 mm in diameter. They contain a large amount of oil used by the food industry. Prepared mustard is made by first pressing the oil from the seeds, then grinding the remains, or 'mustard cake', to a powder and blending it with liquid - grape juice in the case of prime-quality prepared mustards, otherwise vinegar or even plain water. The characteristic flavour of the various commercial kinds is determined by the other spices that are added to the mixture.
As everyone will agree food is enjoyed not only for its flavour and aroma but also for its visual appeal. Calendulin is soluble in fats, so if used to colour dough, marigold must first be boiled in milk.
The flowers were most popular in the Middle Ages when they were commonly used to colour food, mostly soups. They were believed to have healing properties: 'The mere sight of marigolds banishes a bad humour and strengthens the sight. Maidens make them into wreaths on their name-day and birthday to adorn their heads with their vivid reds and yellows.'
Borage may be readily grown from seed, either in the garden or in a windowbox. Sow in spring after all danger of frost is past. Growth is rapid, its only requirement being a light soil with lime.
In the former USSR capers are prepared from the related species. C. herbacea, which grows wild chiefly in the Crimea and Transcaucasia. - 16035
