If you’re looking for a vegetable that can do it all, you can’t go past mustard.
Mustard is a fast-growing, cool-season crop in the brassica family that matures in just 30 to 60 days. It thrives in rich, well-drained soil with a pH of 6.0 or higher, and requires full sun to partial shade. Best of all, every part of the plant is edible, from the peppery greens to the seed pods.
Its leaves add a peppery zing to salads and sandwiches, its seeds can be turned into a delectable condiment, and even its roots and flowers are edible. Best of all, it thrives just about anywhere.
From hot dogs and hamburgers to roast dinners, if you want to add a hit of spice to your meal, there’s nothing like mustard. It comes in such a wide array of flavours and textures – hot or sweet, grainy or smooth – that it can appeal to just about any palate. In fact, it’s so popular that it’s found its way into our everyday phrases – think “cut the mustard”. How many sauces can say that?
But there’s more to mustard than just the creamy condiment we spread on our steamed vegetables and cold meats. The basic ingredient of the sauce is the seeds from the mustard plant, which belongs to the brassica family and is a delicious vegetable in its own right.
How to Plant Mustard
It is an extremely easy-to-grow crop, and can thrive all year round, depending on the variety. It also makes a great cover crop to suppress weeds and soil-borne diseases – with only four months from sowing to maturity, they are ideal gap stoppers in between seasonal crops, and have an amazing nitrogen-fixing ability.
Mustard seeds are small and can be tricky to handle. Fortunately, you don’t need to be too careful about how you plant them. In large plots, you can simply sprinkle the seeds on the soil surface then cover lightly with additional soil. You could also use a mechanical dispenser if you prefer. For a smaller garden bed, dig holes 10mm deep and 20cm apart, and sow three or four seeds in together. Water frequently (1-2 inches every other day) and don’t allow the soil to dry out. The ideal way to water is at the base of the plant, taking care to keep the leaves dry to avoid rot. Drip irrigation methods also work.
Mustard will grow well in most soils, but it produces the most seed in rich, well-drained, well-prepared soil with a pH of no less than 6.0. It likes full sun to part shade.
Planting Mustard
Mustard plants don’t just taste good, they look great, too. The best way to take advantage of this is to pop a plant in a medium-size, well-draining pot and place it on the balcony to enjoy its bright burst of colour.
Insects
Bees and other pollinating insects are strongly attracted to yellow mustard flowers, and their happy wandering will benefit any other vegetable plants or fruit trees you have in the garden.
How to Harvest Mustard
Mustard greens get spicier the longer you leave them, so if you like a milder flavour, harvest them when they are young. You can also just harvest the outer leaves and let the inner ones continue growing.
How to Store Mustard
The leaves can be frozen for long-term storage – simply blanch them first, then place in the freezer. The seeds can be stored whole or ground to create a mustard powder, then kept in an airtight container.
Test the water
Growing conditions will affect the flavour of your mustard plant. If you want a spicier taste, water your mustard less frequently. This will cause the plant to secrete oils and develop a stronger, more peppery flavour. Just be careful to not completely dry it out, or else it will go to seed.
Can you eat all of a mustard plant?
All the parts of the mustard plant – stem, leaves, flowers and seeds – are edible. The leaves can just be picked as you need them, as more will grow in their place. The young leaves can be added to salads and stir-fries, while the larger, more mature leaves are best for sautéing or stewing.
Garden cooks who want to experience natural spices at their best can also harvest the mustard seeds, which have endless uses in the kitchen. Harvesting mustard seeds is a truly crafty event. Once the plant has flowered, let it dry out and die on the spot. Break off some of the twigs with their seed pods and put them inside a paper bag, then mill by hand and empty all the contents into a bowl – you’ll see hundreds of seeds amongst the chaff. Then just use a sieve to separate the seeds from the chaff and other wooden matter.
Different Types of Mustard
There are three main types of mustard seed – brown, black and white. Brown is the hottest, and tends to be used for curries. Black is moderately spicy, while white is the mildest and is the kitchen gardener’s choice for pickling.
| Mustard Seed Type | Heat Level | Best Culinary Use |
| White/Yellow | Mildest | Kitchen pickling, standard yellow mustard |
| Black | Moderately Spicy | Whole seed tempering, pungent dishes |
| Brown | Hottest | Indian curries, spicy brown deli mustards |
Health Benefits of Mustard
Vitamins
Mustard greens are low in calories but very high in vitamins and minerals. In particular, they are an excellent source of vitamins A, C and K.
Fibre
Packed with dietary fibre, mustard greens will keep you feeling fuller for longer, and will also help to promote a healthy digestive tract.
Antioxidants
While the levels vary between the different varieties, mustard is a rich source of free radical-fighting antioxidants like flavonoids, beta-carotene and lutein.
