Use leaf mustard

Young leaf mustard is a rich source of carotene, protein, vitamins C, e, PP and iron salts, calcium, magnesium, sulphur, glycosides and essential oils. It has anti-inflammatory properties, improves the cardiovascular system and with regular use reduces the level of cholesterol. Also in the leaf mustard is a large amount of folic acid.
The main difference between leaf mustard from its other counterparts is that all nutrients act as a whole, not individually.

In addition, leaf mustard protects against the development of cancer – their risk is reduced if you regularly use this plant. The formulations contain antioxidants and vitamins, but besides them leaf mustard is known for important for the body in phytonutrients like quercetin, kaempferol, and hydroxycinnamic acid and isorhamnetin. The stems and leaves of this mustard improves the appetite and the gastrointestinal tract.

The use of leaf mustard

The leaves of leaf mustard is ideal with meat dishes, salads and sandwiches. Juicy young shoots of the plant are salted and canned, and cooked seeds, mustard powder, mustard and mustard alcohol, is effective in radiculitis and rheumatism. Cooks use the tender young leaves of leaf mustard by adding them to various salads and soups or making them braised (roasted, salted, canned) sauce.
The leaves of this mustard have a bitter taste and rather strong odor, so they are highly valued in Chinese cuisine.

The most popular snacks with leafy mustard are sandwiches and cheese pasta. To cook pasta you need to grate 100 grams of cheese or cheese, add to the cheese mass 50 grams of crushed leaf mustard and 1 tablespoon of butter. The paste should be mixed thoroughly and spread on bread.

For sandwiches with leaf mustard you will need:
- 1 Cup finely chopped leaves of mustard;
- 1 tablespoon of mayonnaise;
- 4 slices of black bread;
- butter to taste.

The leaves of mustard to mix with mayonnaise, spread on two bread slices and the remaining two pieces need to be spread with butter and put them on top of the slices with mustard. On top of the finished sandwiches put the remaining mustard-mayonnaise mixture and gently spread with a spoon.