The seeds of the white mustard are larger and much milder than those of the black mustard and are a pale brown or yellow.
They are used in American mustard and mixed with black mustard to make English mustard.
They are not used in French mustard.
The herbalist Culpeper recommended that white mustard be applied to the soles of the feet in a poultice for 'fevers and rheumatic and sciatic pains - to act upon the nerves whenever a strong stimulating medicine is wanted and not excite heat,' while Pliny once observed that mustard 'has so pungent a flavor that it burns like fire.
' Pliny also noted 40 remedies that were made using mustard.
• What are the origins and characteristics of White Mustard? It is thought to have originated in the Mediterranean but will grow well in any temperate, dry climate in heavy, sandy soil.
It is an annual, growing about 3 feet (1 m) tall, with yellow flowers that turn into seed pods about 1 inch (3 cm) long.
The seeds are harvested, dried and ground.
• What are the culinary uses? White mustard has a pleasant, nutty flavor and is not as hot as black mustard, so it can be used more freely in cooking.
The seeds can be used for pickling and can be sprouted with cress to make "mustard and cress"-because the mustard seeds grow more quickly they should be sown three days later.
A mustard made with white mustard seeds is quite mild and is traditionally used to accompany American hot dogs and barbecued meat.
Use a little grape juice with your mustard powder if you want to reduce its fieriness-use cold water if you want it full strength.
• What are the medicinal uses? In Chinese medicine it is used to treat bronchial congestion, colds, coughs and rheumatic joint pains.
• Caution Mustard contains substances that can irritate mucous membranes and is also a skin irritant, so home medicinal use should be avoided.