14 June 2019, by Ann Marie Hendry
For years, I’ve grown mustard as a cover crop during autumn, enjoying its tender leaves before the cold sets in. But only recently did I consider growing mustard in the spring, despite the common advice to avoid it during this time. There’s good reason for that—spring warmth causes mustard, like many leafy greens, to bolt, which means it focuses on flowering and producing seeds rather than growing edible leaves. However, bolting isn’t always a bad thing; it can be the perfect opportunity to either save seeds for the next season or make your own homemade mustard.
Growing Mustard for Seeds
Growing mustard in spring is straightforward, much like growing it later in the year. Simply scatter mustard seeds across the soil surface and lightly rake them in. You don’t need much space, as a few plants will yield plenty of seeds. After planting, water the seeds, but avoid letting the plants dry out completely. Dry spells may even encourage them to bolt earlier, which is fine if you’re planning to harvest seeds.
You can pick a few leaves for eating, but it’s important to leave enough leaves for the plant to stay healthy. While feeding isn’t strictly necessary, an occasional light dose of diluted seaweed fertilizer will help promote strong growth. Harvest the seeds when the pods dry to a pale brown color. Once they’re ready, crush the pods to release the seeds into a bowl or paper bag. Store the seeds in a dry place until you’re ready to use them. Typically, black or brown seeds have a more intense flavor than yellow ones.
Processing Mustard Seeds
Making homemade mustard is simpler than it sounds. All you need are mustard seeds and cold water—two ingredients that are easy to find and work with. As a gardener with a small kitchen, I appreciate straightforward recipes that don’t require too much fuss. For me, homemade mustard is the perfect use for mustard seeds, and it’s hard to beat the sharp, grainy flavor when mixed into cheese sauce or spread on a grilled sandwich.
To prepare the seeds, soak them in cold water for one to two days. This softens them, making them easier to process. Once soaked, place the seeds and the remaining water into a food processor and pulse until you achieve a coarse mustard. If you prefer a smoother consistency, strain the mixture through a fine sieve. The soaking process eliminates the need for a mortar and pestle, which can be more time-consuming and cumbersome.
Flavoring Your Mustard
At this stage, you can customize your homemade mustard to suit your taste. If you want to keep the mustard spicy, add an acidic ingredient like lemon juice or cider vinegar. The acid preserves the mustard and keeps it pungent for a longer period. Salt will enhance the flavor and also help with preservation. You can further personalize the mustard by adding herbs or spices. Tarragon is a popular choice, while honey is great for those who enjoy a bit of sweetness in their mustard.
While some people add wine or beer to their mustard, I prefer to avoid alcohol in my recipes. I find it unnecessary and potentially a waste of good alcohol, which I’d rather enjoy in a glass. Instead, I stick to using a quality vinegar for acidity.
Storing and Enjoying Your Mustard
Homemade mustard improves with time, so let it rest for a few days to develop its full flavor. While you can store it at room temperature, refrigeration helps preserve its taste for a longer period. Given how simple the process is, it’s surprising that more gardeners don’t try making their own mustard—it’s an easy, rewarding way to enjoy a homemade condiment that’s perfect for countless dishes.