DON’T CUT THE MUSTARD

Mustard plants, native to the Mediterranean, are related to nutrientrich vegetables like broccoli, cabbage and Brussels sprouts. The seeds can of course be used as a condiment, while the leaves can be cooked like a peppery version of spinach. Mustard has a long history of use as a remedy in traditional medicine in ancient Greek and Roman civilisations, and modern science is catching up – it’s now linking mustard intake to improved blood glucose control and lower cholesterol levels.1