A sisymbrium seed is an edible seed from the Sisymbrium plant family. The plant family, which lies within the mustard family, includes several varieties of both annual and perennial plants with edible seeds. Sisymbrium seeds can be both harvested for consumption or for their medicinal purposes.
Sisymbrium plants have small, yellow and white flowers that are arranged in a cross-like manner and produce a small, triangular fruit. When the fruits dry, they expose the seed, which is the edible part of the plant. The scientific name of sisymbrium plants is Sisymbrium irio. There are many varieties of Sisymbrium, such as Greek sisymbrium, London rocket, Indian hedgenettle and garden hedge mustard, each with its own unique characteristics and growing requirements.
Sisymbrium seeds are rich in vitamins and minerals, including proteins, carbohydrates, fats, potassium, magnesium, phosphorus, zinc, copper, iron and vitamins A, B, C, D and E. They also contain various antioxidants, carotenoids and polyphenols. In terms of nutrition, sisymbrium seeds are considered a great source of fiber and essential fatty acids.
Sisymbrium seeds are commonly used as a food staple throughout Europe and Asia, as well as in other areas of the world. They can be eaten raw or cooked and are often used as an ingredient in various dishes. In many parts of India, sisymbrium seeds are toasted and then added to curries and lentils. In Turkey, they are incorporated into a variety of dishes made with bulgar or mashed potatoes. In Iran, they are boiled and then served with fried onions and garlic as a vegan side dish.
In addition to being consumed as a food, sisymbrium seeds have been used in traditional medicine for centuries. In India, the seeds are brewed into a tea to help improve digestion and reduce inflammation. In Ayurveda, the traditional Indian system of medicine, sisymbrium tea is recommended to help reduce coughing, treat diarrhea and increase digestive fire. In various parts of Europe, it is believed that sisymbrium can help with gastric ulcers and reduce intestinal worms.
The seeds of sisymbrium are also used to make a natural dye. They contain anthocyanins, which are capable of producing a variety of colors, such as purple, red, blue and brown when mixed with a base such as vinegar or an alcohol. This dye has been used to color fabrics, food and cosmetics.
When it comes to cultivating sisymbrium plants, they require full sun and well-draining soil. They can tolerate a wide variety of temperatures, but are sensitive to frost during the flowering period. Sisymbrium can also be propagated from cuttings, which should be planted in the autumn before the winter frosts arrive.
Sisymbrium seeds are a nutritious, versatile and under-utilized food with great potential for the future. With its abundance of health benefits and ability to be used for a variety of purposes, sisymbrium is a fantastic addition to any diet or garden. Whether you're looking for a nutritious snack, natural dye or medicinal remedy, sisymbrium has something to offer.
The Journey of a Sisymbrium Seed From Nature to Your Dinner Plate
Have you ever stopped to consider the incredible journey a seed makes when it ends up as part of your dinner plate? What starts out as a tiny, insignificant seed on a plant must traverse the most varied of terrains, climates and habitats before it arrives in wealth and abundance at your local grocer's. In this blog, we'll be focusing in particular on the journey of a Sisymbrium seed, an herb in the mustard family that is used for its edible greens worldwide. This article will discuss the unique processings of Sisymbrium seeds, from their creation in the wild to their arrival at a dinner plate.
What is Sisymbrium?
Sisymbrium is a genus of flowering herbs native to Europe, Africa, and the Middle East. Most commonly known as hedge mustard, various species of Sisymbrium are used for their edible greens in cuisines around the world. Many species of the plant have the distinction of being one of the most resilient flowering plants around, as they can survive in some of the harshest of climates. While the entire plant is edible, the seeds are the real star of the show as they bring a range of health benefits such as being rich in vitamins and minerals, aiding digestion and acting as an anti-inflammatory.
The Creation of Sisymbrium Seeds
The structure of Sisymbrium is organized into multiple male and female plants. To form seeds, the female flowers must be successfully pollinated by the males. Each flower on a plant has a filament which arches over the ovule where the seed will eventually be housed. Pollen from the male flower contains haploid genetic information and will attach to the stigma of the female flower, located at the base of the filament. This signals the start of fertilization as the haploid genetic information combines with the ovule to form a single embryo. This process is stimulated by a hormone secreted from the filament, drawing the pollen down and across.
Once fertilization is complete, the ovules will start to swell and the embryonic seed will be protected by a thin membrane known as the testa. As the seed continues to develop, embryonic cells will rapidly become the outer covering of the hardy seed, protected by a wax called epicuticular. These features will further protect the seed when it's subjected to the elements outside of the plant, such as wind, rain, and climate changes. When the ovule is matures, the seed can detach from the filament, allowing it to fall where it may.
Dispersal and Germination
Now that the seed has been created and protected, it can start to make its journey to becoming a part of your dinner plate. To do this, the seed must be dispersed and eventually germinate at its destination. During this stage of the journey, the Sisymbrium seed is often dispersal by water and wind. When the outer protective layers of the seed soak up water, the porous epicuticular will expand, consequently bringing the seed to the surface light and forcing it away from the mother plant. This can happen because the seed is light enough for wind and water to move it, which in turn leads to broader dispersal.
Once the seed has been successfully carried away from the parent plant, it finds a place to settle. Choice sites for the seed must have richer soils, good water and nutrient holding capacities, and good light. Upon settling, the seed experiences several stages of germination.Firstly, any defensive chemical coatings of the seed are broken down as it absorbs water. This allows the seed to swell and form an embryonic root, while the hypocotyl or stem begin to elongate and grow, and will eventually break the surface. This signifies the start of the plant's independent life, and eventually a fully-fledged Sisymbrium will complete the process.
Harvesting and Processing
The period between germination and harvest of a Sisymbrium crop typically takes anywhere between two to four months. This of course depends on the climate and the species, but this two to four months still dramatically shortens the time it takes for some other crops to be harvested, such as wheat. This is mainly due to the fact that Sisymbrium grows extremely quickly when compared to other crops.
When the plant begins to come to its point of maturity, it's ready for harvesting. This involves cutting or uprooting the entire plant and transporting it to a processing facility. This is true for all Sisymbrium, as it's the entire plant that is used in cooking. Once at the processing facility, the plant will be washed, chopped and dried to create the two most popular forms of Sisymbrium, namely powder and seeds.
The seeds are separated from the other parts of the plant via a mechanical threshing machine, in which heavy rotor bars are used in top-speed rotation. This helps break the plant material up and forces out the seeds from the inside. The loose chaff (or plant matter) is then separated from the seeds by sieving. This method is also used to get rid of any light weed and dirt found in the mix. The separation will then allow for further processing, such as dehulling, wherein the hull is separated from the kernel in order to leave the edible portion of the seed.
Packaging and Distribution
The final step of the Sisymbrium journey happens when it is packaged and distributed to outlets. Quality control measures take place before the product is presented to the public. Firstly, identity testing is done via scanning. This is done to determine the size, color, humidity, and texture of the seed, as well as its nutritional values – all of which can change depending on species and region. If the results of the scans fail to meet the standards, the entire batch may be discarded.
Once identity is authenticated, the product is sent to be packaged, where special types of packaging are used to ensure the product's freshness. Tamper-proof seals and airtight bags ensure that nothing can affect the quality of the seeds in transit, ensuring excellent flavor and texture. Then, the bagged seeds are placed on pallet crates and shipped out for distribution. Depending on the local market, some of the seeds may have a brief shelf life at the grocer's before being sold.
The Final Destination – The Dinner Plate
After a Sisymbrium seed has gone through various processes to ensure cleanliness and preservation, it eventually arrives on your dinner plate. On the plate, culinary artists can take take full advantage of the highly nutritional seed and its many health benefits. It can be used to make a wide range of dishes, ranging from salads to soups to curries.
Part of the pleasure of enjoying food is knowing the route it took to get there, and the journey of a Sisymbrium seed is no different. Despite the odds, the tiny seed has made its way from its parent plant, to your local grocer and eventually to your dinner plate, delivering health and nutrition. It is a journey that will never cease to amaze.
|Vitamin A||0.003 mg|
|Vitamin C||0.0307 grams|
|Vitamin B1||0.19 mg|
|Vitamin B2||0.42 mg|
|Vitamin B3||0.01683 grams|
|Vitamin B5||0.001 grams|
|Vitamin B6||0.78 mg|
|Vitamin B9||0.095 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
|Aspartic Acid||1.484 grams|
|Glutamic Acid||1.77 grams|
|Total Sugars||0.131141 grams||
|Palmitic acid (16:0)||0.62 grams||
|Stearic acid (18:0)||0.13 grams||
|Total Saturated fatty acids:||0.75 g|
|Erucic acid (22:1)||0.26 grams||
|Oleic acid (18:1)||0.84 grams||
|Palmitoleic acid (16:1)||0.04 grams||
|Gadoleic acid (20:1)||0.35 grams||
|Total Monounsaturated fatty acids:||1.49 g|
|Linolenic acid (18:3)||1.45 grams||
|Linoleic acid (18:2)||0.57 grams||
|Total Polyunsaturated fatty acids:||2.02 g|