"just the seed from some other weeds we picked up" he says while blowing it all across his garden lol. contrasts wildly with how conscious he is of invasiveness in his later videos
When it's young, id almost prefer it over ramsons. It's the dark green leaves that get a bit of shade that are best. No bitter at all, but a fresh though fair potent hot garlicky taste. Too much sun turns them bitter.
I have found the greens from the plant to be quite tasty, but I have never tried the seeds. I will let you know how it goes. I wonder too if you could use these with a blend of regular mustard seeds to make a more earthy/nutty mustard.
Hi, I just came across your channel after looking for how to make a garlic mustard condiment and an excellent video it is too. I wondered after seeing your video how long you could store the mustard or if it would be worth storing the seeds and making the day you want to use it? Thank you for sharing :)
If I'm stranded in the wilderness, could I forego the oil and vinegar, perhaps substitute with some kind of animal fat and fruit juice, and still create a condiment for my rather bland wild food?
Iv just made mine. It certainly does have a bitter twinge. I tried to adjust for that with sugar and honey. I wont know what the end result will be for a good few hours yet. But i posted mine to scrumping in kent on facebook. Not sure if i can post links here and wouldnt be cheeky enough to try lol
Interesting what you said about leaving the mustard for a few hours once wet for the flavour to develop. The same is true of yellow mustard powder as I discovered after trying to jazz up some disappointing cauliflower cheese at the last minute. Truly awful when first added. Needed several hours for the mustard flavour to come out.
nothing is better than seeing people forage wild plants and cook something with them. so great
Eva chomping at the mustard chaff being thrown back lol
Just found Wild Mustard growing in yard and You just made my day. Because I love Mustard.
I just made a loose pesto today from the green seed pods and they have a nice horseradish taste to them.
Tiny puppy Eva back then!!! So cute
"just the seed from some other weeds we picked up" he says while blowing it all across his garden lol. contrasts wildly with how conscious he is of invasiveness in his later videos
Like the way you said, have to wait for tea, that’s the proper way 😊 and your from the south to, surprising 😀
When it's young, id almost prefer it over ramsons. It's the dark green leaves that get a bit of shade that are best. No bitter at all, but a fresh though fair potent hot garlicky taste. Too much sun turns them bitter.
I have found the greens from the plant to be quite tasty, but I have never tried the seeds. I will let you know how it goes. I wonder too if you could use these with a blend of regular mustard seeds to make a more earthy/nutty mustard.
Nice one thanks 👏 👍
Great thanks 👍
Hi, I just came across your channel after looking for how to make a garlic mustard condiment and an excellent video it is too. I wondered after seeing your video how long you could store the mustard or if it would be worth storing the seeds and making the day you want to use it? Thank you for sharing :)
Where do you learn all this stuff?
Alice's rabbit hole. It gets to be a lot sometimes when walking not to pick everything you see 😂
If I'm stranded in the wilderness, could I forego the oil and vinegar, perhaps substitute with some kind of animal fat and fruit juice, and still create a condiment for my rather bland wild food?
You could just use water. The vinegar is really just a preservative and the oil and salt are just aesthetic additions.
If you leave it a few days the lactic acid will ferment it.. :)
Iv just made mine. It certainly does have a bitter twinge. I tried to adjust for that with sugar and honey. I wont know what the end result will be for a good few hours yet. But i posted mine to scrumping in kent on facebook. Not sure if i can post links here and wouldnt be cheeky enough to try lol
Mine lost its initial harsh bitterness after about 8 hours. It's still a very distinctive tasting mustard, but goes well with cured meats and cheese
Not sure, but I think I've seen yellow mustard seeds before.
Next time, try grinding the wet result, you'll be pleasantly surprised of the result :)
What was that around 7:39? I don't mean to alarm you Mike, but I think your house might be haunted lol.
Interesting what you said about leaving the mustard for a few hours once wet for the flavour to develop. The same is true of yellow mustard powder as I discovered after trying to jazz up some disappointing cauliflower cheese at the last minute. Truly awful when first added. Needed several hours for the mustard flavour to come out.
I guess the same could be said of chillies. I always find leftovers hotter the next day to 😳
Where is that field of wild garlic mustard seeds?
This was alongside the Meon Valley Trail in Hampshire
Kinda wanna put a dollop of this into tomato soup. I have a small vial of seeds somewhere i forget where i had put them 😅
Putting in the fridge is not necessary and probably doesn’t bring out the flavour that you would get at room temperature 😊
What time of year was this? When do they seed?
This was filmed in July in the South of England
Right now x
Hi can anyone confirm this is the same as alliaria petiolata thank you
Yes, it's exactly that
@@AtomicShrimp thank you
Good for putting into hot dogs
Tastes a bit nutty? A unique flavor? Yep sunflower oil has that tendancy.
Jeff Borders he said hazelnut oil