Making mustard

Posted on ma 13 september 2021 in blog

This month I made mustard from mustard seeds grown in the Proeftuin. The recipe follows further down the page. But first a bit of botany.

Flowers of Sinapis alba (white mustard) being worked by a bee. Lower on the stem you can see the seed pods developing. As the plant grows, new flowers continually develop at the tip.

flowering white mustard

The seeds ripe and ready for harvest. A white mustard seed pod has up to 6 seeds in it. From the volume of two large shopping bags, I harvested about 250g of seeds.

seed pods from *Sinapis alba*

I cleaned the seeds. Initially the broken seed pods end up in the same container as the seeds. I set up a small fan and let the seeds and chaff fall through the air current. The seeds fall straight down, the chaff gets blown away by the current. After doing this a couple of times, the seeds were clean.

small collection of cleaned seeds

To make mustard, I soaked 55g of seeds in 150g of vinegar.

soaking the seeds in vinegar

The next day I put everything in a blender and added 1 tea spoon of turmeric, 1 tea spoon of sugar, and a touch of salt. The turmeric is for the yellow color. The sugar is to soften the sharpness of the mustard seeds; you can add a bit more if so desired.

putting the ingredients in the blender

Blend until the consistency is to your liking. If it is too thick, add 1 or 2 tea spoons of water. Put in a mustard glass - this recipe produces ~200g of mustard. Leave in the fridge to let the taste develop for a few days. And... enjoy!

a musterd glass full of home made mustard