Mustard, White (Sinapis alba) seeds, organic
$3.95
Family: Mustard (Brassicaceae)
Annual or overwintering annual (zone 5 to 9) herb maturing in 90 days, native to China.
Source of white mustard seed that is made into the popular condiment, being milder than black mustard seed. Plant prefers full sun and fertile, moist soils. Sow in fall or spring, just under surface, and keep moist until germination. Thin to 6 inches between plants. Harvest only after ripe seed can be rubbed out of the follicle by hand.
Packet contains 100 seeds
5 g contains ~850 seeds
10 g contains ~1,700 seeds
Certified Organically Grown
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Admin Richo Cech –
Pungency develops when the seed is ground up and wetted with cold water. Adding salt or vinegar interrupts this enzymatic process. To make your own mustard, grind the seeds and wet with water. Cover and allow to ferment for a few minutes, then add vinegar and salt until the paste loosens to the consistency of yellow mustard. This will be an excellent condiment, and quite hot, as we have found.
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stevemac2667 –
If I want to use this for a mustard plaster, how can I use it without blistering the skin yet get the benefit of the heat?
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Richo Cech –
I’m sorry, I’m not familiar with the mustard plaster, I’ve never done it.
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