Brassica nigra (Black Mustard) Life
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Eurosid II > Order: Brassicales > Family: Brassicaceae > Genus: Brassica
A weedy species native to the Mediterranean region
that is one of three main plant species with seeds used in the making of
mustard.
Brassica nigra is native to the Mediterranean region. Analysis of
seeds in archaeological sites show that it has occurred as a weed in association
with the growing of wheat and barley from their domestication in the Neolithic
period onwards. The spread of Brassica nigra worldwide has often been
through its contamination of cereal grain.
Brassica nigra is used by people in three ways:
- it is eaten as a green vegetable;
- the seeds are a source of a mild tasting nonvolatile oil; and
- its major use has been as a spice. Mustard seeds have been used as a spice
at least since written history began in Babylonia and India and their use is
frequently referred to in Greek and Roman writings and in the Bible.
Traditional mustard is made by mixing a small amount of White Mustard Sinapis
alba, with a lot of Black Mustard seeds as well as adding other spices.
Up until Medieval times, Black Mustard appears to have been harvested mainly
from wild populations. From Medieval times onwards, it has been planted as a
crop although from the 1950's onwards it has been largely dropped as a preferred
crop in favour of Brown Mustard Brassica
juncea. This change of
preference is because cultivars of Brown Mustard have been developed that retain
their seeds till after harvesting whereas for Black Mustard seeds can only be
obtained by repeatedly hand harvesting ripe fruit through the fruiting period,
which is less efficient than mechanical harvesting.
References
-
Sauer, J.D. 1993. Historical geography of
crop plants - a select roster. CRC Press, Boca Raton, Florida.
Text by Hamish Robertson |