Mustard is an annual summer plant, grown chiefly for its highly valuable seeds. It is hailed as nature’s oldest but most useful spice. It can reach up to a height of 8 feet, showcasing glaucous and glabrous stems with alternate leaves that become shorter as they ascend the stem. Its flowers appear as the stem begins to conclude in the form of narrow racemes.
It is of immense medicinal and culinary value. Young mustard leaves are used in salads while the mature ones are sauteed or boiled. Its oil is obtained for industrial purposes and for nutritional value too. After certain bioassays, mustard seeds were found to impart antibacterial, antifungal, anti-inflammatory, immunomodulatory, antidiabetic, anticonvulsant, antithrombotic, and antioxidant activities.
Primarily, mustard seeds contain palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosanoid acid, erucic acid, minerals, and vitamins. Mustard plants are usually dwellers of floodplains, meadows, fields, anthropogenic areas, and shores of rivers or lakes.