[ForestBeekeeper]

I attended our local Survivalists Fair again this year [had a great time]

While there I again sat through a presentation done by a retired Oncologist whose hobby is collecting as much data as he can from all of the cancer research that has been done.

I spoke about him in a previous thread last year: http://www.survivalistboards.com/showthread.php?t=194858

I also mentioned him here: http://www.survivalistboards.com/showthread.php?t=260458

After the fair this year, we toured a historical mustard mill and I got to thinking about trying to find some of these medicinal spices and mixing them into a mustard sauce. So I bought a gallon of their mustard 'base'.

Medicinal spices I found in local stores were garlic, fenugreek and turmeric.

We have tried a bunch of different blends and we have found that we like one blend. So I made a pint of it and we intend to use it whenever we use mustard.





Our new mustard mix:

1 part garlic;
1 part fenugreek;
1 part turmeric;
20 parts mustard.

garlic; for it's medicinal properties [antibacterial, antiviral, and antifungal activity; preventing heart disease (including atherosclerosis and reducing aortic plaque deposits, high cholesterol, and high blood pressure); to prevent certain types of cancer, including stomach and colon.

fenugreek; for it's medicinal properties [atherosclerosis, lowers cholesterol and triglycerides, lowering blood sugar in people with diabetes].

turmeric; for it's medicinal properties [Alzheimer's, anti-inflammatory, arthritis, cancers [bladder, blood myeloma, breast, cervix, colon, esophogus, liver, lung, lymphoma, oral, pancreas, prostate, skin melanoma, small intestine, stomach], cystic fibrosis, turmeric-treated mice were less susceptible to developing type 2 diabetes].

 

[Bazooka Joe]

Is this for eating or for healing mustard plasters or both?

 

[britzen]

Fantastic! Are you keeping the blend whole and then grinding it up before preparing the mustard or pregrinding everything for a quick prep?

 

[ForestBeekeeper]

Is this for eating or for healing mustard plasters or both?

Primarily for eating. I just wanted to try and get more medicinal things into my diet. My mustard will mostly be used for eating.

Having a cancer preventative in a poultice seems ineffective to me, focus more on the antibacterials, antivirals, and antifungals [garlic, parsley, sage, rosemary, thyme].

 

[ForestBeekeeper]

Fantastic! Are you keeping the blend whole and then grinding it up before preparing the mustard or pregrinding everything for a quick prep?

The mustard base we got from the Mustard Mill is a liquid-paste with vinegar.

Long ago I used to mix my own mustard as a hobby on subs. Spend a few months living under ice, and you do lots of things to stay sane. For that my most popular mustard among the crew was:
1 part garlic,
1 part whole mustard seed,
10 parts mustard powder,
in red wine.

This time, doing it looking at cancer prevention and the whole heart disease and diabetes thing; I just wanted to use medicinal spices and focus on good flavor.

I would have liked the mustard to have been dry ground powder. So I would have had the option of using Apple Cider Vinegar. But as I was rolling it around in my head, I found myself hosting relatives at a Mustard Mill. So I bought a gallon of their base.

You certainly can buy mustard powder, I have before, and use that.

This past week I made up a bunch of small samples and we did taste-testings, to work out which blend we liked best. Then this morning I made-up a pint ready for daily use.

 

[britzen]

Nice. i prefer to omit the vinegar for that uber strong mustard sting, but love mixing up new batches. The best one I ever made I threw in some of my homebrew stout.

I take all the ingredients daily listed in your OP, I'll whip a batch and try her out.

 

[ForestBeekeeper]

Another nice thing to mix into your mustard sauce is horse radish.

This year ours did not look like it was really thriving. I keep it in a container so it is easier to harvest. I harvested it in July, broke it all apart, replanted in four new containers and kept 2/3 of the roots to dry for ourselves. Already now those four containers are filled with huge horseradish greens.

It does not really have any medicinal value, but does add nice flavor to mustard, and is easy to produce.