"just the seed from some other weeds we picked up" he says while blowing it all across his garden lol. contrasts wildly with how conscious he is of invasiveness in his later videos
I have found the greens from the plant to be quite tasty, but I have never tried the seeds. I will let you know how it goes. I wonder too if you could use these with a blend of regular mustard seeds to make a more earthy/nutty mustard.
When it's young, id almost prefer it over ramsons. It's the dark green leaves that get a bit of shade that are best. No bitter at all, but a fresh though fair potent hot garlicky taste. Too much sun turns them bitter.
Hi, I just came across your channel after looking for how to make a garlic mustard condiment and an excellent video it is too. I wondered after seeing your video how long you could store the mustard or if it would be worth storing the seeds and making the day you want to use it? Thank you for sharing :)
If I'm stranded in the wilderness, could I forego the oil and vinegar, perhaps substitute with some kind of animal fat and fruit juice, and still create a condiment for my rather bland wild food?
Iv just made mine. It certainly does have a bitter twinge. I tried to adjust for that with sugar and honey. I wont know what the end result will be for a good few hours yet. But i posted mine to scrumping in kent on facebook. Not sure if i can post links here and wouldnt be cheeky enough to try lol
Interesting what you said about leaving the mustard for a few hours once wet for the flavour to develop. The same is true of yellow mustard powder as I discovered after trying to jazz up some disappointing cauliflower cheese at the last minute. Truly awful when first added. Needed several hours for the mustard flavour to come out.
