Around here, summer is still in full swing. It’s been hot, the garden is starting to produce a lot, and we’ve been enjoying our very full days around the farm.
Recently, we had family visiting for a week and I had a request for mustard.
Uh-oh! I had the mustard seeds sitting right there ready to make a fresh batch, but this summer grilling essential still had not been made.
I decided it was time, and it’s too bad it took me so long because it’s really very easy. The hardest part is that you must soak the mustard seeds for two days so in this respect it does require a little advanced planning.
I decided to get a little adventurous and try this lavender mustard recipe by Rosalee de la Foret.
Yum! I’m glad I did.
Here are all the ingredients, most of which I gathered from Mountain Rose Herbs…
- 1/4 cup brown mustard seeds (or you could use only yellow mustard seeds as we did for a milder flavor)
- 1/4 cup yellow mustard seeds
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon honey
- 1 teaspoon turmeric powder
- 1 tablespoon lavender flowers (omit or choose a different herb if you desire)
- 1 teaspoon salt
First, the mustard seeds, apple cider vinegar, and water are mixed in a bowl. Cover the bowl and let the mixture sit for two days.
After the seeds have softened for two days, place the seed and liquid mixture in a food processor along with the remaining ingredients.
Blend together until you have a mustard paste. Easy!
This recipe makes about a pint and will keep in the fridge for up to 6 months.
To see Rosalee’s original recipe on Learning Herbs click here.
To purchase ingredients from Mountain Rose Herbs click here.
Shared on Wildcrafting Wednesday.
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