Plants produce spicy, leafy greens a little like collards or kale that can be eaten fresh or cooked. Culinary cultivation of this ancient vegetable dates back millennia. The pods are harvested for seed when they are pale brown and dry, and care should be taken both because the pods are very bristly, and plants will spread easily by self-sowing the following year. The raw mustard seeds are extremely bitter, but heat will change the flavor completely, making for a pleasantly pungent addition to curries, roasted vegetables and all manner of meat dishes. This is also the type of mustard seed called for in most pickling and canning recipes, and you can even grind the seeds to make your own homemade mustard. Mustard seed is one of the most versatile spices you can have in your home pantry.
Original Seed Source: Fedco. Grown by Greenblade Farm in St. Ignatius, MT. Certified Organic. Sinapis alba.
50 days greens/70 days seed
14 gram packet