Homemade Herb Mustards

The plants that make the seeds from which mustards are made are part of the broad genus Brassica which also includes members of the broccoli, cabbage and turnip families. Inside this group include three types, 1. hirta which gives us the white and yellow seeds, 2. juncea which gives us brown and Oriental seeds, and 3. Nigra which are black seeds.

Yellow seeds are slightly larger and a pale straw color. These have a tart flavor but not as much pungency as the other varieties. Brown are reddish to dark brown in color and contain a volatile oil that is very aromatic and have a sharp bite to them. The hot mustards from Chinese restaurants come from this variety as well as the hot English and German style prepared mustards. The black seeds are similar to the brown except darker and oblong rather than round.

Mustard doesn't really spoil, but it should be made in small quantities because it will lose its flavor when stored too long or allowed to dry out. It is best kept in the refrigerator.

Dry mustards are made from the hard of the seed finely ground. In the mustard business this is called "flour". By French regulations only black and or brown seeds are used for Dijon mustard and blended with wine, wine vinegar or a combination.

Our ballpark yellow mustard, typically American, is made with mild yellow mustard seeds. A mustard sandwich contains no fat and no cholesterol.

Homemade Mustard

3/4 cup yellow mustard seeds

1/4 cup white mustard seeds (in unavailable use all yellow>

1 cup dry mustard

1 1/2 cup to 1 3/4 cups water

3/4 cup cider vinegar

1/4 cup packed light brown sugar

2 teaspoons salt

2 teaspoons tumeric

1/2 cup chopped tarragon, parsley, dillweed, or thyme mixed

The day ahead soak the mustard seeds in medium sized crock line bowl, dry mustard and 1 1/2 cup of water.

The second day, grind the mustard seed, in your blender, or processor as fine as possible.Add 1/4 cup of vinegar, the sugar, salt and turmeric.

In an electric slow cooker, cook the mustard mixture, covered on low setting 4 hours, stirring occasionally. Never boil or the mustard will be bitter.

In a small bowl add the herbs into the mustard mixture. Fill screw top jars with the herb mustard mixture, cover and store in the refrigerator.

Mustard Greens

1/3 cup cider vinegar 1/4 cup honey 1 cup small pearl onions (sometimes small green onions were substituted) 1 pound fresh mustard leaves (greens) Cut off and discard tough center ribs of the mustard leaves. Wash throughly, stack leaves and cut crosswise into strips about 1 inch wide.

Heat large non stick skillet, over medium heat. Add 1 tablespoon bacon grease, add the pearl onions and saute' until lightly browned. Add mustard greens and cook and stir until tender. Remove from skillet.

Add vinegar, honey to the skillet and heat to boiling. Pour honey mixture over the mustard leaves and serve.

This recipe was also used with spinach leaves.

The people I grew up with, loved this hot leaf dish. Often it was served with hard boiled eggs.

Mustard Relish

Soak mustard seeds in a glass bowl with the dry mustard and wine over night.

Second Day: In a small pan heat sugar and vinegar to boiling, Remove from heat and stir in salt; set aside. With a blender or processor process the mustard seed to a creamy consistency. Stir this mustard mixture into the sugar mixture.

Wash grapes, removing any stems. Halve, pit and slice plums, and nectarines into chunks. Toss mustard mixture and fruit and refrigerate until well chilled.

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