How to Grow Mustard

comments (9) January 23rd, 2009

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A field of mustard.
A black mustard plant.
A field of mustard.Click To Enlarge

A field of mustard.

Photo: Phillip Harvey

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Mustard is an ancient plant that’s full of appeal for contemporary gardeners. The plants are easy to grow and produce seed in as few as 60 days. The greens are edible, the flowers attractive, and if the seeds are allowed to mature on the plant, they will self-sow and still provide plenty for mustard making. Is making your own mustard worth the effort? Considering that a small jar of good Dijon can cost up to $6, it is indeed.  About a dollar’s worth of seed will produce a pantry shelf full of fine and fancy mustards and more greens than you can shake a salad spinner at.

Mustard field
  Mustard is a tiny seed with a lot of spunk. It will grow just about anywhere, is rarely bothered by pests, and is prolific to boot.  
Mustard in all its forms—shoots, leaves, flowers, whole seed, powdered, or prepared—is a flavorful, low-fat way to punch up any savory food. I’ve used the whole seed in pickling and cooking, tossed the tender greens in fresh salads (garnished with mustard flowers, of course), stewed mature leaves as a southern-style side dish, and crushed spicy seed to make a variety of pungent mustards.

If you’ve ever traveled to California’s wine country in early spring, you may have seen the vineyards awash in yellow flowers. Those are mustard plants, the winemaker’s friend. Many vineyard owners plant mustard deliberately as a cover crop or let field mustard (Brassica kaber) run rampant. When plowed back into the soil, the plants act as a green manure and release nitrogen. Mustard also repels some insects (the seeds are that hot) and attracts syrphid flies, beneficial predators that attack vine-chewing insects.

Mustard seed contains no cholesterol, only trace amounts of vegetable fat, and about 25 percent protein. Leaf mustard contains calcium, phosphorus, magnesium, and Vitamin B. The calories are negligible in most basic prepared mustards, so you can feel free to indulge.

Today, mustard is second in demand to pepper among spices in the United States. Historical records indicate the use of mustard as far back as 4,000 b.c.e., and it’s believed prehistoric man chewed mustard seeds with his meat (probably to disguise decay). From about 2,000 b.c.e. on, ancient civilizations used it as an oil, a spice, and a medicinal plant. It was introduced into western and northern Europe in the early Middle Ages.

Over the years, mustard has been imbued with curative powers. It’s been called an appetite stimulant, a digestive aid, and a decongestant. Because mustard increases blood circulation, it’s often used in plaster form to treat inflammation. Folklore has it you can even sprinkle mustard powder in your socks to prevent frostbite.

All mustards come from the Cruciferae, a family that includes broccoli and cabbage. Brassica nigra, B. alba, and B. juncea produce black, white (really a yellowish-tan), and brown seeds, respectively. The black seeds of B. nigra are used for moderately spicy mustards. French cooks use them to make Dijon-style mustard—it can be called true Dijon mustard only if it is certified to come from that city, which has the exclusive right to produce it. In West Indian dishes, black seeds are fried until they pop. The black variety produces less-desirable greens, and is really intended to be grown for seed.

White seeds—B. alba—are the primary ingredient in traditional ball-park mustard, and it’s the most common and the mildest of the three. The white seeds also have the strongest preserving power and are therefore the kitchen gardener’s choice for pickles, relishes, and chutneys. White mustards are not typically grown for their greens.
Brown mustard, the hottest of all, is used for curries and Chinese hot mustards, and frequently for Dijon-type mustards. If you’re growing mustard for the greens, choose B. juncea or an Oriental variety like ‘Giant Red’.

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posted in: greens, mustard

Comments (9)

azhokie79 writes: I couldn't let the post by kiwibloke8 go without some clarification. The scriptural reference to the mustard seed means something entirely different. Jesus used this illustration to show simply that the Kingdom has small beginnings but will grow and produce great results.
Posted: 10:47 am on May 16th
kiwibloke8 writes: Regarding your note Biblical reference to the mustard seed becoming a tree. You are repeating a common misconception. Jesus in that verse was warning His followers the danger of the church (the kingdom of the heavens) of transmuting into a large tree that lodges evil "birds" instead of remaining as a small herb. For example an herb such as mustard cannot transmute into an oak tree that would violate its genetic code. Mustard is meant for food for humanity. In the same way the church is meant only to be small in size and good for "food" and not a huge religious organization that oppresses people.

I encourage you to change your note to reflect that Jesus desired the church to be like an herb good for feeding people and not a large tree for showiness and oppression. :-)
Posted: 10:42 am on September 7th
MarshallChauvet writes: very nice.
Posted: 12:25 am on November 4th
Rettaewart writes: I can use mustard oil for my recipes!!
Posted: 2:16 am on September 17th
mollyfross writes: nice
Posted: 3:50 am on September 7th
Ravesecer writes: I love this guide,yellow flowers on of my favourite
Posted: 3:15 am on September 3rd
Eddiennox writes: I have my own garden of mustard seeds!
Posted: 12:36 am on August 2nd
massivedynamic writes: I'm sure they can be grown there, they like very cool weather to do best as well as rich well drained soil. You can purchase seeds organic which is probably the best way to go off amazon. You could also buy them in your local grocery store but there isn't a guarantee that they haven't been tampered with.
Posted: 4:50 am on June 14th
Bartolomeo_D writes: Can Mustard seeds be planted in Washington State if so when and where can seeds be purchesed
Posted: 10:24 am on June 18th
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