MUSTARD
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                                    CULTIVATION:
     Mustard  is a much branched annual plant, up to 3-9 feet in height. It has
     smooth  leaves  of  varying shapes, and  the  flowers are small and bright
     yellow.

     Mustard  needs  a  sunny location, but  will  benefit  from light shade in
     summer.  It  grows best in a well  drained, and fertile soil. Sow seeds in
     spring for seed crop, or every 3 weeks throughout summer for salad greens.
     Mustard  is a quick growing and cold resistant plant. Avoid letting plants
     go  to  seed  because the seeds will  scatter  all over the garden and are
     likely  come up the following spring.  Plant seeds several inches apart in
     shallow  furrows 8 inches apart. Germination time  is about 9 days, and it
     will grow in zone 1-10.

     Harvest  leaves as long as they are tender and not overly hot. Gather seed
     pots  before  they open in late summer.  Cut  salad leaves 8-10 days after
     sowing.  Dry  seeds  or  infuse in  vinegar.  Dry  leaves.


                                  CULINARY  USES:
     The  leaves,  flowers, and seeds of  this  radish relative are all edible.
     Black  mustard seed has the strongest flavor, and white mustard leaves can
     be  used  in salads. Mustard is  a  powerful preservative, it is effective
     against  moulds  and bacterial growth. It can  be  used for this reason in
     pickles.

     The  greens of mustard can be used to spark up spinach and lettuce salads,
     or stir-fried vegetable. The seeds make the ubiquitous yellow mustard that
     is  used  most often on hot dogs  and  hamburgers. Seed flavor is released
     only when ground and mixed with liquid.

     White  mustard seeds are used in mayonnaise as an emulsifier. One teaspoon
     of  dry  mustard  equals the flavor  of  1 tablespoon of prepared mustard.


                                   MEDICAL  USES:
     The  warmth generated from a mustard  plaster widens the airways and helps
     you breath easier, it also relieves muscle pain.

     MUSTARD  PLASTER Mix one part of dry mustard powder with 3 parts of flour.
     Add  the white of an egg and enough  water to make a past. Spread the past
     between  two layers of cloth such as a pillowcase. Put the plaster on your
     chest  for 15-20 minutes. Then place a  towel wrung out in cold water over
     your chest and cover with a wool blanket. Leave this on for 30-60 minutes.
     Wait  2  hours and apply the plaster  to your back using the same process.
     Never  apply  mustard  directly to the  skin  you could burn yourself, and
     don't  expose  the  area to direct  sunlight  during  or immediately after
     application.

     For  a  foot  bath, add about a  tablespoon  or more of dried powder black
     mustard  seeds to any hot foot bath. This may be of help for a cold in the
     head, a chest cough, or a headache. The blood will flow away from the over
     congested  area  and rush to the feet.  The body soon sends the blood back
     through  normal  channeled,  and proper  circulation  is restored. Mustard
     powder  can  be  purchased as a  flour-like  powder from gourmet or health
     store

                                      WARNING:
     May  blister  tender  skins, and it  should  be  used sparingly when taken
     internally.