White mustard (Sinapis alba) growing wild on the hill above my school. The yellow flowers of the plant produce hairy seed pods, with each pod containing roughly a half dozen seeds. These seeds are harvested just prior to the pods becoming ripe and bursting. White mustard seeds are hard round seeds, usually around 1.0 to 1.5 mm (0.039 to 0.059 in) in diameter, with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard condiment can be produced. Sinapis alba is used to make the commonplace yellow table mustard, with additional yellow coloring provided by turmeric in some formulations. The seeds contain sinalbin, which is a thioglycoside responsible for their pungent taste. White mustard has fewer volatile oils and the flavor is considered to be milder than that produced by black mustard seeds. In Greece, the plant's leaves can be eaten during the winter, before it blooms. Greeks call it vrouves (βρούβα) or lapsana (λαψάνα). Learn more about our online herbalism courses. Check link in bio or visit jointheflow.net #sinapisalba #whitemustard #greekfood #foragingforfood #mustard #sinapis #Brassicaceae #greekherbs #botany #herbsforwomen #herbalmedicine #herbalremedies #herbnerd #myherbalstudies #healingherbs #medicinalherbs #botany #urbanherbalist #foraging https://www.instagram.com/p/B-W2VpqJr1l/?igshid=114c1bi66skyr
