🌿 Mustard isn’t a bird, but a mineral. Is that really true?🌿  

Yes, indeed, the famous little girl Alice declared exactly that to the Countess: “Mustard isn’t a bird at all, but a mineral!” And the Countess agreed with her more than willingly.  

Well, we shouldn’t agree with her so blindly. Especially since we know this spicy, appetising condiment not just by reputation, but many of us have been familiar with it since childhood. I remember that in Soviet times my dad loved sausages seasoned with mustard, and I (since, understandably, I hadn’t yet taken up vegetarianism back then) also regarded this simple but rather appetising dish, if not with a craving, then with a great deal of fondness. In short, I loved mustard, ate it regularly, without even suspecting its benefits, yet this condiment offers quite a few, namely:  

• stimulation of digestion and aid in the absorption of food;  
• acceleration of metabolism;  
• improved blood circulation plus warming of the whole body;  
• protection against viruses and bacteria.  

🍽️ Mustard works well in cooking:  

• in sauces and meat marinades,  adding not only a tangy flavour but also making the meat more tender;  
• in salad dressings and vegetable dishes, enhancing the flavour of all the ingredients;  
• in baked goods – in bread, for example, it adds a slight tang and a delicate aroma;  
• in hot drinks and herbal teas (seeds) – infusions with mustard are excellent for invigorating and warming you up.  

So, the conclusion we’ve come to today is this: although mustard has been a familiar part of our lives since childhood, we shouldn’t underestimate it, because as well as being incredibly beneficial for our health, this wonderful ‘mineral’ (no, it’s not a mineral, it’s a plant!) also enhances the flavour of our favourite dishes, adding vibrancy and a tempting, piquant kick.