(Brassica nigra, and Sinapis alba)

Both black and white (yellow) mustard seeds were popular in making the ever-popular condiment in period-- almost every collection of recipes gives one or more recipes for mustard sauce. Mustard sauces generally contained crushed mustard seeds, wine and/vinegar, possibly some oil, some sweetener, and other spices. They were especially served with fish but were also used with mutton, pork and beef. Mustard poultices date to period as a counterirritant for aches and pains.

Quotation by C. Anne Wilson in Britain : "Probably the cheapest spice of all was native-grown mustard seed. It was purchased for less than a farthing a pound for the household of Dame Alice de Bryene in 1418-19; and in the course of a year eighty-four pounds were consumed. Mustard was eaten with fresh and salt meat, brawn, fresh fish and stockfish, and indeed was considered the best sauce for any dish. As in Roman times mustard seed was pounded in the mortar and moistened with vinegar. French mustard had powdered spices added to it, while Lombard mustard was made up thick with honey, wine, and vinegar, and thinned for use with wine."

Medicinally it was used for:

to use it both inwardly and outwardly to

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