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Brassica Nigra Hot English Mustard
Packet of 100+ seeds!
If you want to try your hand at making your own mustard blends instead of buying the commercial stuff, then this is the variety of mustard plant for you!
It holds its seeds well making harvest super easy, and doesn’t need any special skills or attention to grow.
This the HOT brown Mustard, as used in “English Mustard” and to a lesser extent “Dijorn Mustard” and “Wholegrain Mustard”.
It’s a fast bolting variety (setting seeds) that grows into a nice compact plant like in the picture.
Start to finish takes only 8 weeks! (longer in wet weather of course, as you have to wait for the seeds to dry out….)
Off a row of approx 100plants, 15m long, we get a 2kilo or so of seed, more than enough to set us up for the year, and eliminate the need for the supermarket rubbish, and I really prefer the flavour you get from using the slightly immature greenish seeds, instead of the “Yellow Mustard” that they all use these days.
It’s how it was done in the old days, but it is just not possible with commercial harvesting equipment.
All we do is dig a trench 20cm deep and 15m long with a mattock. Sprinkle the seeds on top and raked the soil even, watered 4-5 times in the first fortnight.
Then forgot all about them for a month or so.
No fertilizer, no water, no attention whatsoever.
It just doesn’t need any!
The harder the conditions, the better I reckon. Makes them really stress out creating more “HEAT” producing chemicals within the seeds, and they flowers much quicker too!
To harvest, just snap/cut the plant off at the base, and chuck it in a bucket in the shed/balcony/shady dry place for a week or so.
Crush up the stems and seed shells a bit with your hands.
The seeds shoot out like popcorn, when they are ready. Then, just pour the lot through a colendar or strainer, and the seeds will come out clean at the bottom.
The basic recipe for preparing it is>>>
Step (1) Rough or Fine Powdered, Ground, Mortar & Pestled, Blitzed, Food Processerise the seeds, depending textural preference and your particular tastes, BUT ONLY DO IT HALFWAY.
In other words just HALF chop/crush it now, as you will be chopping/crushing it again at the end.
I like it at a sort of medium heat so I add half cup immature greenish seeds, and 1 cup nice dark mature seeds.
Step (2) Wack the milled seeds in a large bowl and fill till just level with the top of the seeds, with ICE COLD water. (Heat kills the “HEAT” of the seeds, Cold water is a catalyst to the chemical reaction that takes place)
If you like it really, really HOT, use 100% mature, dark seeds, but that’s a bit overpowering for my tastes…….
If you like it MEDIUM HEAT, use slightly younger picked seeds or just room temperature water.
If you like it Mild, Bland, Soft, American, Boring, use WARM water and some sugar and Fine Powdered, Ground, Mortar & Pestled, Blitzed, Food Processer the seeds till your perfect consistency is reached.
Step (3) Wait 10-20minutes, then add 2Tablespoons of good Salt and a 1/4 cup of either Verjus, Vinegar, Lemon juice or any other high acid liquid that takes your fancy. That “Fixes” the reaction. Keeps for months and months in the fridge.
There are a myriad of fancier recipes online, but I just stick with what works for us.
It’s a beauty!
Grown by us organically, no nasties, no chems, no problems!!!