Entirely self sufficient mustard

[Janne]

Just put the seeds in the ground. That is what the farmers do in Sweden, and it is colder there than in UK.

I had no clue the Poles had an own horseradish variety.
But I know that the Czech preparations add a grated apple usually.


It is a tradition in Sweden to make your own mustard for Christmas.
Traditionally a cast iron ball, ‘cannonball’ is rolled together with the seeds in a large wood bowl.

Traditional mans job. Once the mustard is done, the man hits the Christmas bottle.

 

[Janne]

I hope I did not sound sexist?

 

[Robson Valley]

The most valuable things on earth all come from plants. That's what bank-rolled the Renaissance.
You can't name a crop which has not undergone some artificial selection in favor of valuable charateristics.
In fact, agricultural expeditions are launched to find original "wild types" which are expected to have better salt tolerance,
better drought resistance, better stem strength and so on.

The examples are practically endless. See if this works:

http://popular-archaeology.com/issu...ng-two-way-journey-for-apple-on-the-silk-road

 

[Janne]

My tastebuds tell me though the looks, yield and storage life ability is more important than mouthfeel and taste.


Thankfully, mustard still taste as it used to 50 years ago.

(Maybe they add flavorings, just like Heinz does with catsup? )

 

[santaman2000]

My tastebuds tell me though the looks, yield and storage life ability is more important than mouthfeel and taste.


Thankfully, mustard still taste as it used to 50 years ago.

(Maybe they add flavorings, just like Heinz does with catsup? )

I suspect you get the US recipe Hienz. Not what most on this forum will get though. https://tiphero.com/heinz-ketchup-different-ingredients

 

[Janne]

Yes we do.
We have not noticed any taste difference, so the Heinz people know what they are doing!

On mustard: the two famous French brand are made in France ( for Europe) and in Canada for the American market.
There I can taste a big difference.
Same with Nutella.

The (young) leaves from the mustard seed plant, can you eat them?

Once, I tried the leaves from the Rape seed plant. Not so nice. Harsh.

 

[santaman2000]

The mustard greens (leaves) we eat here are from a different plant so I don’t know if the ones from the mustard seed plant are edible or not. Hopefully somebody on here will have an answer.

 

[Robson Valley]

When Heinz walked out, French's picked up the tomato contracts and soldiered on.
French's make good use of the top quaality mustard seed, grown in western Canada.
It might be Dijon style but I'll buy home grown.

This is why I'm interested in British Red's DIY mustard. Learning the process should be interesting.

 

[Janne]

I was referring to Maille and Grey Poupon.

This thread has made me want to enter the home making of mustard, British Red style.
But I will buy the seeds!

 

[British Red]

It took me 10 yrs to kill the horseradish that was in my garden when I moved in.! Think I've got it now.
I have a lovely bed of day lilly there at present. Decorates a salad beautifully. Edible flowers.
I hate.... no loath horseradish! And mine was so full on, your eyes were burning just digging the stuff up.
Partner tried to prepare it once... only once, as he professed to like it.
He had to give up, he could barely breath and had swollen eyes, tears running down his face!
He used to make it with the stuff from his dad's garden no problem.
Evil stuff!!!!

When do you start your mustard seedlings off British Red? I don't have a greenhouse so would appreciate a tip or two about growing this in the garden rather than as a windowsill salad crops. Did you say in your video? If you did sorry! Memory is not what it was!

I do go through my timings in the video. March to April is a good time

 

[Woody girl]

Thanks BR, had a feeling you had. Sorry trying to save data on my phone. Will watch again when I've topped up tomorrow. Thanks