White mustard

Leaves - can be consumed both raw and cooked. They have a spicy flavor, especially when eaten raw. Young leaves are often used as a flavor enhancer in salads, while older leaves serve as a vegetable. Seeds - can be eaten raw after they have germinated for about 4 days. They have a spicy taste and are often added to salads. The seeds can be ground into a powder and used as a flavor enhancer, known commercially as 'yellow mustard.' This type of mustard is milder than black mustard from Brassica nigra. The heat of the mustard develops when cold water is added to the ground seeds - an enzyme (myrosin) reacts with a glycoside (sinigrin) to produce a sulfur compound. This reaction lasts about 10-15 minutes. Mustard can be mixed with hot water or vinegar, or salt can be added.