Howdy! I wanna find out how I harvest mustard seeds and places to store them. I just harvested them last week and left the pods on the stem to dry. Could they be replanted this fall or in next spring? Could the seeds be used into sauce? How many seeds I need to create mustard like the ones from the grocery store? Please reach me if you all need me. See ya!
I let them dry on the stem as well, but then pluck them into a bowl and finish them in a dehydrator. They germinate readily whether you plant them in the fall or wait for spring.
You can make a mustard sauce out of any amount, just adjust the other ingredients to suit your volume. I most typically soak them in brine that's been used for fermenting veggies so that it's rich in lactic acid, but you can use vinegar, then simmer them quite briefly, and gently grind them in a food processor or mortar and pestle. I like a pretty coarse mustard, but you can grind them more if you want a homogeneous sauce. I like to add any of: horseradish root, black pepper, chiles, sichuanese flower peppercorns, ginger, cumin and corriander, juniper kraut, etc. when blending.
I have always enjoyed eating mustard greens more so than other greens.
I have not tried growing them for seeds.
Here is a thread you might like about French Mustard:
Dan said, "The difference is, the French have been making and selling Dijon mustard for centuries. I know this, but I simply can't force myself to pay six bucks for a four ounce jar (or whatever the regular retail price of real Dijon mustard from real Dijon region in France is, if you could even find it around here, which you can't).