MUSTARD

mustard, mustard greens, leaf mustard, Indian mustard

(noun) leaves eaten as cooked greens

mustard, table mustard

(noun) pungent powder or paste prepared from ground mustard seeds

mustard

(noun) any of several cruciferous plants of the genus Brassica

Source: WordNet® 3.1

Etymology

Noun

mustard (usually uncountable, plural mustards)

A plant of certain species of the genus Brassica, or of related genera (especially Sinapis alba, in the family Brassicaceae, with yellow flowers, and linear seed pods).

Powder or paste made from seeds of the mustard plant, and used as a condiment or a spice.

The leaves of the mustard plant, used as a salad.

Dark yellow colour, the colour of mustard.

The tomalley of a crab, which resembles the condiment.

Adjective

mustard (not comparable)

Of a dark yellow colour.

Anagrams

• durmast, murtads

Proper noun

Mustard (plural Mustards)

A surname.

Statistics

• According to the 2010 United States Census, Mustard is the 19075^th most common surname in the United States, belonging to 1427 individuals. Mustard is most common among White (95.02%) individuals.

Anagrams

• durmast, murtads

Source: Wiktionary

Mus"tard, n. Etym: [OF. moustarde, F. moutarde, fr. L. mustum must, - - mustard was prepared for use by being mixed with must. See Must, n.]

1. (Bot.)

Definition: The name of several cruciferous plants of the genus Brassica (formerly Sinapis), as white mustard (B. alba), black mustard (B. Nigra), wild mustard or charlock (B. Sinapistrum).

Note: There are also many herbs of the same family which are called mustard, and have more or less of the flavor of the true mustard; as, bowyer's mustard (Lepidium ruderale); hedge mustard (Sisymbrium officinale); Mithridate mustard (Thlaspi arvense); tower mustard (Arabis perfoliata); treacle mustard (Erysimum cheiranthoides).

2. A powder or a paste made from the seeds of black or white mustard, used as a condiment and a rubefacient. Taken internally it is stimulant and diuretic, and in large doses is emetic. Mustard oil (Chem.), a substance obtained from mustard, as a transparent, volatile and intensely pungent oil. The name is also extended to a number of analogous compounds produced either naturally or artificially.

Source: Webster’s Unabridged Dictionary 1913 Edition