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Pass the mustard

Posted on August 30th, 2007 – 7:24 AM
By Robyn Dochterman

Do you like mustard? I think it’s oogy. I won’t squirt it out of a yellow squeezy bottle (that makes funny farting noises) onto my burger. And I’ll never hand a bottle of it to anyone in a car and talk in a funny French accent.

Still, I grew mustard in my garden, and now I’m totally excited about harvesting it — again. The first time was early in the summer when I collected greens that gave my salads a spicy kick. Now, I get to harvest the seeds. You gotta love anything that rewards you both for attention (the greens) and inattention (the greens gone to seed).

GGmustard.jpg

I’ve already used some the other day when I made mixed pickles. And I’ll crush some and use it to season chicken, too. And in salad dressing with the honey I’m going to harvest over Labor Day weekend. So, even though I don’t want any on my hot dog, I can find plenty of uses for my mustard seeds. And I love the idea that I can grow stuff that is more a seasoning than vegetable (although of course, it’s both).

Do you grow anything for its seasoning effect? (I know you dill lovers are out there). Do you know of more good things to do with mustard seeds? I’m collecting ideas, so please share. Oh, and if you know how I can best get paprika ground out of my peppers, please tell me that too!

This entry was posted on Thursday, August 30th, 2007 at 7:24 am and is filed under Herbs. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

8 Responses to "Pass the mustard"

Reetsyburger says:

August 30th, 2007 at 10:05 am

I saw it at the fair this weekend at the U of M building.

Mustard seed is starting to be used for biofuel.

http://www.msnbc.msn.com/id/20392909/

Heather says:

August 30th, 2007 at 10:53 am

I use mustard seed whole and toast them to combine in sauces. You could probably do something similar to toasting of pine nuts and then grind them for the nice flavor, or what I do is encrust them in chicken breast and saute them together.

As for seasoning, the only real consummable items I grow are herbs like basil, rosemary, thyme, oregano, and so forth. The basil is my favorite and I use it in salads (shredded or whole leaves in a leafy salad or shredded on top of tomatoes with fresh mozarella), pesto, and cooking. You have to replant most herbs every year (although I know chives and mint are perennial here), but the cost is much lower than buying the herbs at the farmer’s market or the grocery store and it’s so nice to just go out and pick a little bit for you dinner.

Elaine says:

August 30th, 2007 at 11:13 am

I toast mustard seeds in a dry pan on top of the stove until the pop, add a little sesame oil or ghee and stir them into cooked rice when we’re having Indian food or any curry.

Connie Nelson says:

August 30th, 2007 at 11:52 am

I never can let my mustard go to seed. I eat it all up when it still young and fresh. I love mustard greens in salads. It’s wonderfully spicy.

So, is it worth it to harvest the seeds?

Robyn Dochterman says:

August 30th, 2007 at 9:05 pm

Thanks for the suggestions of toasting the seeds. I hadn’t thought of that, but I’ll like it. Can those of you who grow your own tell me how you get little flakes of husk separated from the seed?

Matt says:

August 31st, 2007 at 7:47 am

The Sage has done awesome this year. We have been eating fried Sage leaves with our meals all summer. Fried Sage is great on squash soup as well in the fall. We grew a lot of Savory this year as it is great on grilled meat. Dries very nice as well. Next weekend we will yank all the Basil and make pesto for the freezer. We also do the same with the mint and make a grilling paste for lamb.

Jaime Chismar says:

August 31st, 2007 at 12:53 pm

Our sage is out of control, too. It transformed from plant to shrub almost overnight.

I’m a big fan of letting my cilantro bolt. Home grown corriander is tasty.

MicheleStM says:

September 3rd, 2007 at 7:27 am

We always do well with basil but this year ours is awesome. Our cilantro was disappointing and oregano just average… but pretty soon we will make tons of pesto with that wonderful basil and freeze it so we can have a little summer in February.

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