nichepoetryandprose

poetry and prose about place

Posts Tagged ‘mustard seeds

trial and error with mustard seed

with 10 comments

On Saturday we took a side trip to see if the mustard is ripe for collecting seeds.  We had selected a roadside area in early summer where lots of wild mustard was growing  (for more information, see my earlier post about wild mustard –https://nichepoetryandprose.wordpress.com/2012/07/09/a-moment-of-beautiful-mustard-fields-in-bloom/

Although there are still some plants in bloom, the seeds have mostly been set in their long-beaked pods.

I would have been able to show you more, but I nibbled on the green pods the whole way home.  They are delicious, crisp and tangy, with a hint of mustard.

There were a few dry seed pods but most need a couple of additional weeks to ripen.  Each pod has three to seven well-formed seeds.  The seeds take a little work to extract.

Mustard pods and seeds; green pods, dry brown pods, seed husks and three tiny seeds 

I retrieved about 20 ripe mustard seeds from the pods, using a firm tap of the pestle to break the husk.  Then I ground the seeds in a half teaspoon of olive oil.  To make mustard, all my sources suggest using cold water, but I wanted to see if the seeds would flavour oil.

The ingredients almost vanished during the grinding with the pestle, but I got enough ‘mustard’ for a taste.

The verdict:  a very mild mustard oil, easily overwhelmed by the salt on the crackers!   When the pods ripen, I will pick enough for a few hundred seeds and I will use cold water to extract the flavour, just as the wise ones suggest!!!

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©  Jane Tims  2012

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Warning: 

1. never eat any plant if you are not absolutely certain of the identification;

2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives;

3. never eat any plant unless you have checked several sources to verify the edibility of the plant.

Written by jane tims

September 3, 2012 at 2:01 pm

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