Something for Nothing – Wild Mustard Greens
...analysis is available. The seed can be ground into a powder and used as a food flavouring, it is the ‘white mustard’ of commerce . . . The pungency of mustard develops when cold water is added to the ground-up seed – an enzyme (myrosin) acts on a glycoside (sinigrin) to produce a sulphur compound. The reaction takes 10 – 15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mild bitter mustard.” And spea...