How To Make Fermented Whole Grain Wild Mustard

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Mustard is a staple condiment in many kitchens and wild mustard might grow like a weed in your backyard. This whole grain wild mustard is perfect for those who appreciate the depth of flavour that fermentation brings, are comfortable with foraging, and are looking to add a healthy, homemade, tangy touch to their meals. With a few simple ingredients and time, we will make fermented whole-grain wild mustard.

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Yet another thing we can take off of the shopping list! There is a deep satisfaction that comes with that for me. By using whole grain mustard seeds and wild mustard and allowing natural fermentation to develop rich flavours, we can create a homemade condiment that’s both tasty and beneficial for our gut health. Let’s get started on making our own wild fermented mustard, a perfect addition to sandwiches, dressings, and more.

Identifying Wild Mustard

Leaves

Wild mustard leaves are typically lobed and can be quite large. The lower leaves are often deeply lobed with a rough, jagged edge, while the upper leaves are smaller and less lobed.

Flowers

Wild mustard flowers are bright yellow.

Each flower has four petals arranged in a cross shape, which is typical of plants in the mustard family.

Flowers grow in clusters at the top of the stem.

Stem

The stem is typically hairy and can grow up to 3 feet tall.

The plant often has a branching stem structure.

Seeds and Seed Pods

Wild mustard produces slender seed pods. These pods can be up to 2 inches long and contain small, round seeds.

The seeds are small, round, and can be black, brown, or yellow.

Growth Habit

Wild mustard commonly grows in disturbed areas such as fields, roadsides, and gardens. It thrives in full sun and well-drained soil.

Wild mustard is an annual plant that typically blooms in the spring and early summer.

Smell and Taste

When crushed, the leaves and stems often emit a strong, mustard-like smell. The leaves and seeds have a pungent, spicy flavour typical of mustard plants.

Health Benefits Of Wild Mustard

Wild mustard is packed with health benefits due to its rich nutrient content and bioactive compounds. It is high in vitamins A, C, and K, which are essential for general health. The antioxidants in wild mustard help combat oxidative stress, supporting immune function and potentially reducing the risk of chronic diseases. Additionally, its anti-inflammatory properties may help alleviate inflammation. The fibre content supports digestive health, while the plant chemicals in wild mustard have been linked to banti-cancer properties. Incorporating wild mustard into your diet can enhance and diversify your nutritional intake, which supports overall health.

Wild mustard is particularly good at stimulating the digestive system. This makes it a perfect condiment to include in all kinds of meals!

Health Benefits Of Fermented Condiments

Not only does fermenting condiments extend their fridge-life, it also provides the body with a number of health benefits.

Rich in probiotics, fermented condiments support gut health by maintaining a healthy balance of beneficial bacteria, creating a diverse and robust microbiome. A strong microbiome is essential for so many bodily functions, such as improving digestion, boosting the immune system, and so much more. The fermentation process also increases nutrient bioavailability, making it easier for the body to absorb essential vitamins and minerals. Not to mention, the tangy flavour it adds to your condiments that you can get with little to no effort. It’s never a bad idea to add a fermented food to your diet!

Wild Mustard vs. Farmed Mustard Seed

Overall, while both wild and cultivated mustard have similar health benefits and nutritional profiles, their growing conditions, flavours, and uses can differ significantly. Wild mustard offers a more robust and pungent flavour, and is used more often in traditional medicine, while cultivated mustard is preferred for consistent culinary use and commercial production.

In this recipe, we use both to get the nutritional benefits without sacrificing the flavour.

Harvesting Wild Mustard

I would stick to wild mustard in your backyard or untouched natural areas. Avoid harvesting in public parks, roadside ditches or popular hiking areas. That way you know that it hasn’t been contaminated or sprayed with anything you shouldn’t consume.

Leaves

Late spring, before the plant has flowered, is the best time to harvest wild mustard leaves. These are great to have in salads or sautéed. Once the plant has flowered, the leaves are still edible but can be quite bitter.

Flowers

Late spring, early summer, is when the plant starts to flower. The can be harvested when they’re in full bloom for a peppery addition to your salads.

Seeds

Wild mustard seeds can be harvested in mid-late summer when the plant has fully matured. Seed pods will form and develop. They are ready to harvest when the seed pods are brown and dry.

In this recipe, we will be using the flowers and immature seed pods because that is what is available to me right now. I plan on harvesting the seed pods once they’ve matured.

What You’ll Need

Wild Mustard Plant

Scissors or Pruning Snips

Cutting Board

Sharp Kitchen Knife

Small Blender or Food Processor

Half Pint Jar with a Lid

Small Bowl

Kitchen Scale or Measuring Spoons

Ingredients for Fermented Whole Grain Wild Mustard

Wild Mustard: I used the flowers and immature seed pods for this batch but you can use whichever parts are in season for you. You can use the leaves, seeds and/or flowers.

Mustard Seed: I used whole yellow mustard seed from the store. You can use wild mustard seed if you harvested them last year or are available now. The flavour may be more intense from wild mustard seed vs. store-bought mustard seed.

Garlic (optional): I think everything tastes better with garlic.

Salt: To facilitate fermentation and boost flavour!

Water: Also for facilitating fermentation and to give it the right consistency.

Honey (optional): I didn’t use honey in this batch but it would help to offset some bitterness and zing.

How To Make Fermented Whole-Grain Wild Mustard

Measure out your whole yellow mustard seed. Pulse in a food processor to break the seeds and release flavour. Add to a small bowl.

Chop your foraged wild mustard into the pieces you want to use. Pulse in a food processor to form a paste. Add to the small bowl with the seed.

Mince a clove of garlic by hand or with a garlic press and add to the bowl with mustard.

Add salt to the bowl.

Then, add some water and mix together until ingredients are evenly distributed.

Add some more water until thoroughly mixed. It may look wet but the seeds with soak up the excess water.

Pour mixture into a half pint jar.

Place a lid on the jar and leave somewhere that has a stable room temperature.

Let ferment for 5-7 days.

After 5-7 days, the mustard is done. You can keep the grains whole or blend the mixture to get a smoother consistency.

Store in the fridge with the lid on. Properly fermented mustard that doesn’t get cross-contaminated should keep for 6-12 months.

Notes

Give the foraged mustard a rinse with cold water to remove any insect debris or dust.

The mixture may look wet to start but the seeds will soak up the excess water over time.

Watch Me Make This Mustard!

Fermented Whole Grain Wild Mustard

Bronwyn Case

Mustard is a staple condiment in many kitchens and might grow like a weed in your backyard. This recipe is perfect for those who appreciate the depth of flavour that fermentation brings, are comfortable with foraging, and are looking to add a healthy, homemade touch to their meals. With a few simple ingredients and time, we will make fermented whole-grain wild mustard.

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Prep Time 15 minutes mins

Total Time 5 days d 15 minutes mins

Ingredients

 

• 4 tbsp 60g whole mustard seed
• 1/4 cup 20g wild mustard
• 1 clove garlic
• 1 + 1/2 tsp salt
• 1/3 – 1/2 cup water 120g – 150g water

Instructions

 

• Start by measuring out your whole yellow mustard seeds. Use a food processor to pulse the seeds just enough to crack them open and release their flavor, then transfer them to a small bowl.
• Next, chop your foraged wild mustard greens into manageable pieces. Pulse these in the food processor until they form a paste, and then add this paste to the bowl with the mustard seeds.
• Mince a clove of garlic, either by hand or with a garlic press, and add it to the bowl along with a pinch of salt.
• Gradually add water to the mixture, stirring until the ingredients are evenly combined. Continue adding water until the mixture is well-blended, even if it looks slightly wet—the seeds will absorb the excess moisture.
• Pour the mustard mixture into a half-pint jar, cover with a lid, and place the jar in a spot with a stable room temperature. Allow the mixture to ferment for 5-7 days.
• After the fermentation period, your mustard is ready. You can choose to keep the grains whole for a coarse texture or blend the mixture for a smoother consistency.
• Finally, store the finished mustard in the refrigerator with the lid on. Properly fermented mustard, when kept free from cross-contamination, should stay fresh for 6-12 months.

Notes

Give the foraged mustard a rinse with cold water to remove any insect debris or dust.

The mixture may look wet to start but the seeds will soak up the excess water over time.

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