Making Wild Mustard

I have been fascinated for a while now about making mustard from wild mustard seeds. Many mustard species are weedy in urban spaces, they are easy to identify (as being mustards) due to their pungent aroma and flavour when crushed. Mustard can also be made from the seeds of plants in the mustard family that grow in our gardens, e.g. kale, broccoli or arugula. I have made mustard with unknown mystery species in the dead of winter, peppergrass (Lepidium sp.), garlic mustard (Alliaria petiolata), and domestic kale (Brassica oleracea). I have heard other foragers say all plants in mustard family are safe to consume, but caution should always be used. Trust your own body and judgement regarding any wild plants.

The pungent mustard flavour produced by all plants in the mustard family is due to the chemical conversion of glucosinolates to isothiocyanates by the enzyme myrosinase, when the plant is damaged through crushing, cutting or chewing. This reaction is a defense mechanism for plants in the mustard family, to protect against insect, animal and microbial attack. Mustard seed is extremely antimicrobial and can be used to help preserve food.

The chemicals that give mustard its pungent flavour contain sulfur, this can help to support the function of liver enzymes that require sulfur (e.g. glutathione-S-transferases). Some studies have shown plants in the mustard family can impact thyroid function, while the studies are limited and controversial, avoiding excess consumption of raw plants in this family may be a good idea if you have hypothyroidism.

Key features of plants in the mustard family:

• Four petals arranged in the shape of a cross
• Petals usually yellow or white
• 6 stamens (4 long, 2 short)
• Flat-topped corymb inflorescence
• Fruit, a silique
• Alternately arranged leaves
• Pungent aroma when crushed

The recipe I use is as follows:

Ingredients:

• 1 part mustard seeds of choice
• 1 part water
• 1/2 parts apple cider vinegar
• 1/8 parts salt

Directions:

1. Use a mortar and pestle to crush mustard seeds.
2. Add water and allow reaction to occur until desired pungency is achieved (the chemical reaction occurs in the presence of water, so the longer you wait the milder the flavour will be)
3. Add vinegar to stop the chemical reaction
4. Add salt to taste
5. Allow to mature overnight, the flavour will be better and the mustard will thicken