Mustard plants, which come from the same family as broccoli, are grown for their peppery seeds and leaves. The leaves are eaten as greens and the seeds are harvested for seasoning.
The two major types of mustard seeds are white (or yellow) and brown. The larger, milder white seeds are the main ingredient in American-style prepared mustard. The smaller zippier brown seeds are used for pickling and in European and Chinese mustards.
Look for whole mustard seeds or powdery ground mustard in the spice section of your grocery store.
Put mustard to excellent use in these Taste of Home reader recipes.
"With pretzels, Sweet 'n' Hot Mustard Dip (pictured above) is a fun snack," remarks Rita Reifenstein of Evans City, Pennsylvania. "It also sparks the flavor of grilled chicken strips or sausages."
"These homemade Dandy Corn Dogs are a real treat," says Lauren Heyn of Oak Creek, Wisconsin. "The coating is tender and has the tangy taste of mustard."
"Salad with Mustard Dressing is a unique salad that uses my favorite from-scratch dressing," confides Bernice Morris of Marshfield, Missouri. "The mustard adds a little zip to the dressing, which is terrific combined with greens, crunchy cashews and bits of cream cheese."
Relates Debbie Terenzini Wilkerson of Lusby, Maryland, "I love these Savory Pork Chops smothered in a mouth-watering sauce. It's the perfect blend of mustard, soy sauce, ketchup and orange marmalade."