I dropped a bottle of mustard seeds one day and as a habit I either compost all we waste from the kitchen or directly put it into soil.
A couple of weeks later the mustard seeds had turned into lush crunchy leaves. So I decided to harvest them. Later the harvested ones went into a simple dal and I could not believe the fragrance the house was filled with and the rest turned into these beautiful yellow soft flowers. It was obvious I was obsessed with these greens since.
It's quite exciting now to be able to harvest my own mustard seeds and leaves too.
Mustard seeds are rich in calcium, manganese, magnesium, dietary fibre, iron, omega 3 fatty acids, protein, phosphorous, niacin, zinc and selenium.
A few seeds of mustard are used in Indian cooking as tempering as they increase salivation by eight times and hence improve digestion. They also act as a mild laxative, improve blood circulation and an antiseptic.
Mustard seeds act as a digestive aid in moderation, mustard neutralizes toxins and helps ward off an upset stomach. However, too much can be an irritant. This is why it is commonly added as a tempering to most foods, especially the hard-to-digest ones.