| 词条 | Brassica nigra |
| 释义 |
|image = Koeh-170.jpg |genus = Brassica |species = nigra |authority = L. }} Brassica nigra, the black mustard, is an annual plant cultivated for its black or dark brown seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asia. DescriptionIt is an upright plant, with large stalked leaves. They are covered with hairs or bristles at the base, but on the stem smoother. It can reach up to {{cvt|80|-|90|cm|}} tall[1] or even up to {{cvt|8|ft|order=flip}} in moist fertile soil.[1] It blooms in summer, from May (in the UK) onwards. The flowers have four yellow petals, which are twice as long as the sepals. Each stem has around four flowers at the top, forming a ring around the stem. Later, the plant forms long seed pods, that contain four rounded seeds.[2] TaxonomyIt was formally described by Karl Koch in "Deutschl. Fl." (or Deutschlands Flora) ed.3 on page 713 in 1833.[3][4] This was based on a description by the Swedish botanist Carl Linnaeus. The Latin specific epithet nigra is derived from the Latin word for black.[5][6] This is due to the black seeds.[2] Distribution and habitatIt is native to tropical regions of North Africa, temperate regions of Europe and parts of Asia.[7] RangeIt is found in North Africa, within Algeria, Egypt, Eritrea, Libya, Ethiopia, Morocco and Tunisia. Within Asia it is found in Afghanistan, Armenia, the Caucasus, China (in the provinces of Gansu, Jiangsu, Qinghai, Xinjiang and Xizang), Cyprus, India, Iran, Iraq, Israel, Kazakhstan, Lebanon, Syria and Turkey. In eastern Europe, it is found within Belarus, Moldova and Ukraine. In middle Europe, it is in Austria, Belgium, Czech Republic, Germany, Hungary, Netherlands, Poland, Slovakia and Switzerland. In northern Europe, in Ireland and United Kingdom. In southeastern Europe, within Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Italy, Macedonia, Montenegro, Romania, Serbia and Slovenia. Also in southwestern Europe, it is found in France and Spain.[7] UsesMore than 2,000 years ago, the plant was used as a condiment, it was mentioned by the Roman author Columella in the 1st century A.D. The plant leaves were also pickled in vinegar. In 13th century France the seeds were ground and used. They were mixed with partially fermented grape juice to create "mout-ardent" (or burning must). This became later "moutarde",[2] now called mustard in English. A spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine,[8] for example in curry, where it is known as rai.[9] The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor. The seeds have a significant amount of fatty oil, mainly oleic acid.[10] This oil is used often as cooking oil in India, it is called "sarson ka tel".[11] In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and leaves are consumed cooked and the seeds used as a spice. Its Amharic name is senafitch.[12] Black mustard is thought to be the seed mentioned by Jesus in {{bibleverse||Matthew|13:31-32|NIV}}.[13] Folk medicineIn the UK, the plant was used to make "hot mustard baths", which would aid people with colds.[2] Ground seeds of the plant mixed with honey are widely used in eastern Europe as cough suppressant. In Eastern Canada, the use of mouche de moutarde to treat respiratory infections was popular before the advent of modern medicine. It consisted in mixing ground mustard seeds with flour and water, and creating a cataplasm with the paste. This cataplasm was put on the chest or the back and left until the person felt a stinging sensation. Mustard poultice could also be used to aid muscular pains.[2] Since the 1950s, black mustard has become less popular as compared to India mustard, because some cultivars of India mustard have seeds that can be mechanically harvested in a more efficient manner. Similar plants{{See also|Triangle of U}}Despite their similar common names, black mustard and white mustard (genus Sinapis) are not closely related. Black mustard belongs to the same genus as cabbage and turnips. B. nigra also resembles Hirschfeldia incana, or hoary mustard, (formerly Brassica geniculata), which is a perennial plant. See also
References1. ^ [https://gobotany.newenglandwild.org/species/brassica/nigra/ new England Botany] 2. ^1 2 3 4 5 {{cite book |year=1981 |title=Reader's Digest Field Guide to the Wild Flowers of Britain |page=41 |publisher=Reader's Digest |isbn=9780276002175}} 3. ^{{cite web|title=Brassica nigra (L.) K.Koch is an accepted name|url=http://www.theplantlist.org/tpl1.1/record/kew-2682421|date=23 March 2012|publisher=theplantlist.org|access-date=9 November 2017}} 4. ^{{cite web|title=Brassicaceae Brassica nigra (L.) W.D.J.Koch|url=http://www.ipni.org/ipni/idPlantNameSearch.do?id=72281-3|publisher=ipni.org|access-date=9 November 2017}} 5. ^Allen J. Coombes {{google books|capqDQYT_VYC&|The A to Z of Plant Names: A Quick Reference Guide to 4000 Garden Plants|page=241}} 6. ^D. Gledhill {{Google books|NJ6PyhVuecwC|The Names of Plants|page=273}} 7. ^1 {{cite web|title=Taxon: Brassica nigra (L.) W. D. J. Koch|url=https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=7666|publisher=ars-grin.gov|access-date=9 November 2017}} 8. ^{{cite news|last1=O'Sullivan|first1=Eve|title=How to cook with mustard seeds|url=https://www.theguardian.com/lifeandstyle/2014/feb/17/how-to-cook-with-mustard-seeds-vivek-singh|access-date=9 November 2017|work=The Guardian|date=17 February 2014}} 9. ^{{cite web|title=Mustard Seeds / Rai / Sarson|url=http://www.food-india.com/ingredients/i001_i025/i021.htm|publisher=food-india.com|access-date=9 November 2017}} 10. ^{{cite journal|last1=Mejia-Garibay|first1=B.|last2=Palou|first2=E.|last3=Guerrero-Beltrán|first3=J.A.|last4=López-Malo|first4=A.|title=Physical and antioxidant characteristics of black (Brassica nigra) and yellow mustard (Brassica alba) seeds and their products|journal=Arch Latinoam Nutr.|date=June 2015|volume=65|issue=2|pages=128–35|pmid=26817385}} 11. ^{{cite news|last1=Borah|first1=Plavaneeta|title=8 Incredible Mustard Oil Benefits That Make It So Popular|url=http://food.ndtv.com/health/8-incredible-mustard-oil-benefits-that-make-it-so-popular-1631993|access-date=9 November 2017|work=ndtv.com|date=30 November 2016}} 12. ^Zemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia" {{webarchive|url=https://web.archive.org/web/20120707210646/http://www2.bioversityinternational.org/publications/Web_version/500/ch08.htm |date=2012-07-07 }}, Proceedings of the IPGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa (Nairobi, 29–31 August 1995) 13. ^{{cite encyclopedia |last=Post|first=George Edward |authorlink= |editor=James Hastings |encyclopedia=A Dictionary of the Bible |title=Mustard|url=http://www.odu.edu/~lmusselm/post/dictionary/hastings_dic/pages/mustard.shtml |access-date= |edition= |year= 1900|month= |publisher= |volume= |location= |id= |isbn= |doi= |pages= |quote= }} External links{{Commons category|Brassica nigra|Brassica nigra}}
20 : Brassica|Spices|Medicinal plants of Asia|Medicinal plants of Europe|Flora of Europe|Flora of North Africa|Flora of Eritrea|Flora of Ethiopia|Flora of Afghanistan|Flora of Armenia|Flora of the Caucasus|Flora of China|Flora of Iran|Flora of Iraq|Flora of Israel|Flora of Kazakhstan|Flora of Lebanon and Syria|Flora of Turkey|Leaf vegetables|Oil seeds |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。