| Mustard |
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| File size | 667762 |
| Original date | 12/17/05 3:57 PM |
| Resolution | 2048 x 1536 |
| Flash | Flash did not fire, auto |
| Focal length | 8.0mm |
| Exposure time | 1/118s |
| Aperture | 3.2 |
| Focus Distance | |
| Metering Mode | Partial |
| Camera make | NIKON |
| Camera model | E3700 |
| Sensor type |
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 ative |
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Photo: |
Botanical name: Brassica juncea Family: Brassicaceae (Mustard family)
Leaf mustard is a cool-season annual, usually grown for its variable,
glabrous, rather thin basal leaves which are eaten raw or cooked like spinach.
As day length increases, mustard bolts up with a 3 ft (0.9 m) stalk supporting
bright yellow flowers that soon develop into sickle-shaped green seed pods.
Mustard is used by people in three ways:
* it is eaten as a green vegetable;
* the seeds are a source of a mild tasting nonvolatile oil; and
* its major use has been as a spice. Mustard seeds have been used as a spice at least since written history began in Babylonia and India and their use is frequently referred to in Greek and Roman writings and in the Bible. Traditional mustard is made by mixing a small amount of White Mustard Sinapis alba, with a lot of Black Mustard seeds as well as adding other spices.
* it is eaten as a green vegetable;
* the seeds are a source of a mild tasting nonvolatile oil; and
* its major use has been as a spice. Mustard seeds have been used as a spice at least since written history began in Babylonia and India and their use is frequently referred to in Greek and Roman writings and in the Bible. Traditional mustard is made by mixing a small amount of White Mustard Sinapis alba, with a lot of Black Mustard seeds as well as adding other spices.
| Identification credit: Tabish | Photographed in New Delhi |
• Is this flower misidentified? If yes,