White Mustard Seed

The round golden-yellow seeds of Sinapis alba, white mustard, grown in Europe and in Asia.

Harvested at full maturity when the pods dry, separated by threshing, they are at once a kitchen spice (mild mustard, flavoured vinegar) and a plant of the orthodox Chinese pharmacopoeia.

The pungency comes out only on grinding, in the presence of water.

Traditionally used whole in decoction or ground for external use.

A powerful herb for dispersing cold Phlegm settled deep in the Metal Phase and for freeing the passage through the meridians when it is hampered by Phlegm-cold.

Traditionally used for constitutions of deficient Yang with cold accumulations and wandering discomforts.

Also in external use (a poultice with fresh ginger) for cold muscular tension.

• Decoction: 3 to 9 g, to be lightly crushed before cooking, simmer for 25 minutes
• External use (poultice): grind the seeds with a little fresh ginger into a paste, apply for 15-20 minutes maximum to the tight area — the San Fu Tie method (“poultices of the three Fu”, a summer tradition attached to the breath of winter)
• External-use caution: never leave it on for more than 20 minutes — mustard is irritating to the skin; keep an eye on the area of application

To be avoided in cases of deficient Yin with heat, or of dry, heat-disturbed breath.

External use: only on unbroken skin, never for more than 20 minutes, never on sensitive skin (risk of marked irritation).

A practitioner’s advice for extended external applications.