Field mustard (brassica rapa) was cultivated to brassica rapa oleifera for canola oil production. There are a few other brassica species also used for canola oil. There, saved the know-it-alls some angry typing 😉
Ive made mustard a few times and learned from a different chef that adding cold water makes mustard spicy. If you use hot or warm liquids it can deactivate the spiciness. So if you like your mustard milder use warmer liquids. Or add honey and a spoon of sour cream when you go to use it. Using a good porter or stout (like a Guinness) to start your mustard off and then add a good malt vinegar makes a killer dark grainy mustard for rubin sandwiches or even on slow roasted pork.
@@MayorMcheese12 i bet it was. In the US I buy colmen ground yellow mustard powder. Its really nice. Add a bit of turmeric and vinegar and it's that bright yellow hot dog mustard lol.
@@MayorMcheese12yes. some grains are whole, and not cracked [like peppercorn] and some have been ground up into a powder. since it's black on the outside and mustard yellow on the inside, that's why it looks like that
Thanks for the tip on using hot water! I've done this in the past, and it was too harsh for me to eat. I'm the person who gets a brain ache from Wasabi, so...
@@EricForemaaaan I was an alpha... Got attacked and had to defend myself now I'm facing 25 to life in Portland Oregon. The world doesn't like strong men. I would rather just be sigma alone and live off the land than be in a city at risk of mentally unstable people and their aggression.
I love the fact that you both have the same interests. I'm 25+ years married and it's the hardest thing about staying in love- finding something you love to do together.
This is so cool. The first time I saw a mustard seed plant was at summer camp and I was about 10 . They let us try some of the seeds and I couldn’t believe the taste. Still one of my favor camp memories!
Brassicas are actually a 3rd type of spiciness. That bitterness is also amazing health wise. Look up makking broccoli sprouts for this reason. You can dry them in front of a fan and grind them in a coffee burr maker after going through blender and put them through capsule filling machine and make your own capsules
For those of you who may be wondering: the jar they are using to store the mustard is made by a company named Weck. The jar and lid are made of glass and use the simple gasket held by two light-weight metal clamps. They come in a variety of sizes and shapes for different uses. I've found them for purchase at The Container Store as well as on line. Great for storing stuff in the fridge and easy to clean and maintain.
I have mustard plants going to seed I will be making this. Thank you so much for this video very helpful in explaining the process on making whole mustard.
Canola oil is from a modified version of rapeseed. It is in the same family as mustard. I am amazed by the variation in the Brassica. Rapeseed has a higher oil content. I read that is also used in biofuels.
So many options for mustards, sauces, marinades, and brines!!!! I love growing mustard. I like what you did using the sack, I crushed mine in a big bin, but that looks easier if it breaks more pods, although when they're dry enough they break easy. If any of you grow it don't let the seeds go TOO long, or they will pop open and lose seeds.
You folks are very smart being able to do all that and if something bad happens to the world you’ll be OK because you’ll have plenty to eat. Good luck keep up the good work.
Woah it’s so cool that y’all could recognize the plant like that. 😂 it just looked like grass to me. Have y’all found that your teeth are affected by self processing your grains? I know that was an issue people had before modern day processing, that bits of stone from their motors would get in the food and wear down the teeth extra fast. Idk maybe that only happens after decades of use and maybe motors and pestles are different today
Your channel is great and very educational. The mushroom and the bee keeping was most interesting. I just found a vid where you are saying you are eating monoteneously squash throughout winter. May I suggest eggplant and cauliflour and bell pepper? You are doing great and very inspirational. Bless you.
This is so amazing. You don’t realize that everything around you has a purpose until someone shows you how it’s done. Thank you. Would love to see a video talking about candid life of living off the land, more specifically I would like to know your thoughts on how long you can do so. Living off the land seems labor intensive have you thought about transitioning back to store bought food when you’re older? (I know this is decades away, still curious)
Id love to live like this but i live in the middle of nyc, so for now ill take notes for my future house with my fiancé. This channel is just so positive!
You can grow your own herbs if you have a window. Or get a grow light. You can also use cheap soda bottle hanging planters for multiple plants. And Central Park might have some things you can forage and use for various things - dandelions, mullein, nasturtium, broad (or narrow) leaf plantain, etc. You'd be surprised what you can find around you if you look around. You might also see if there's a "Foraging NYC" group of some nature. Or get some friends together and arrange for x-number of tomato plants at friend 1's place, x-number of herb pots at friend 2's, x-number of lettuce plants at friend 3's, or something like that. Then share your harvests.
Awesome! I am going to look for these plants. 👍 I am growing horseradish in my garden this year for the first time. Maybe I can have a taste-off between the two. 😀
Hi ! Here in Sri Lanka we soak it in coconut vinegar (you can also use white vinegar) and let it rest for a while and then grind it into a smooth paste sometime with ginger and garlic cloves to make a nice pickle base.
I've got old Brussels sprouts plants in my yard that have gone to seed, and have been thinking about harvesting the seeds to make Brussels mustard. Might be interesting. M
As a kid, I’d pick the flowers and have them. Nice flavor. We grazed on red Clover , Begonias, wild grass roots, Thimble berries, wild strawberries, Salmonberries. blackberries,
If anyone's wondering how the water makes it spicy: The actual spice in mustard comes from compounds known as Isothiocyanates. However, in the plant, those are connected to sugar molecules, with the resulting molecule being called a glucosinolate. The plant has an enzyme that can split the glucosinolate into the sugar molecule and the spicy isothiocyanate through hydrolysis, however, the plant stores the enzyme separately from the glucosinolate (which is why the grinding is required) and the reaction requires water to happen. This is a defense mechanism by the plant, as anything chewing on the seeds while trying to eat them would cause the reaction to start. Another case of humans deciding that a plant trying to prevent you from eating it just tastes good.
@@julieaskingforafriendwell you're using wild seed and that's probably different than the seed I was using. When we first mixed up our first batches and ground them from seed to powder but that was a bit of work. The resultant mustard was so hot, I think even a Chinese restaurant would be hesitant to use it. It needed its mellowing time. The acid in the vinegar and other spices mellowed out the mustard if there's faster way I'd love to hear it it was a great experiment and we ate the same mustard for about 2 years cuz we put up I think 10 or 12 jars. A little goes a long way.
@@julieaskingforafriend would have gotten really into lately is smoked honey mustard. Sometimes with garlic. Sometimes with red pepper in it I don't know how to convey the flavor but oh yeah
My Grandmother made her own Stone Mustard Horseradish 2 kinds. So watching my Grandmother while visiting learned to think outside the box. Cooking was I enjoyed.
No. Hold the phone. When I was a wee girl I used to play house and collect these seed pods as food. I had no idea that's what it was! Haha. That's awesome.
This helps me I harvested a bunch of mustard seed week or 2 ago but it's still tied in a bundle ( in my way ) on my back porch cuz I was a little daunted with the next steps lol
@@Skoomz💯 - any time I see one of these buggers I pull the whole thing up from the root - they do lasting damage to the soil and destroy native plant diversity
Bro I’m so upset. Because after I got Covid a bunch of my tastes have changed abruptly and one of those changes was that literally any mustard just tastes like sharp rubbing alcohol to me. I used to love whole grain mustard on everything and now I just can’t eat it anymore
I never knew these plants were mustard plants!! I have so many of these in my yard that grow when it starts getting hot in that kind of in between stage between spring and summer.
Field mustard (brassica rapa) was cultivated to brassica rapa oleifera for canola oil production. There are a few other brassica species also used for canola oil. There, saved the know-it-alls some angry typing 😉
Know it all anger addicts will still feel the need to comment negatively lol
I didn't know mustard and rape were the same plant. I did know that canola plant is a variety of rape.
@@drewmowanger addicts! Love it. Recreational outrage is a terrible hobby.
Lol you ruined the best part of the comment section how dare you
@@drewmow okay, you know it all anger addict :p
If france we soak them in white wine, grounded or not then cook them and voilà dijon mustard.
What does the cooking do?
@@lolawants2008 gelatanize even more to have a very creamy texture
Wutttt.. That’s so cool!!
Dijon is the best.
Merci beaucoup, @lajeanette
Ive made mustard a few times and learned from a different chef that adding cold water makes mustard spicy. If you use hot or warm liquids it can deactivate the spiciness.
So if you like your mustard milder use warmer liquids. Or add honey and a spoon of sour cream when you go to use it.
Using a good porter or stout (like a Guinness) to start your mustard off and then add a good malt vinegar makes a killer dark grainy mustard for rubin sandwiches or even on slow roasted pork.
That sounds bomb. What was that yellow powder they added was that just mustard powder?
@@MayorMcheese12I also wonder what it is 😅
@@MayorMcheese12 i bet it was. In the US I buy colmen ground yellow mustard powder. Its really nice. Add a bit of turmeric and vinegar and it's that bright yellow hot dog mustard lol.
@@MayorMcheese12yes. some grains are whole, and not cracked [like peppercorn] and some have been ground up into a powder. since it's black on the outside and mustard yellow on the inside, that's why it looks like that
Thanks for the tip on using hot water! I've done this in the past, and it was too harsh for me to eat. I'm the person who gets a brain ache from Wasabi, so...
I believe you guys found true happiness. Living off the earth isn't just the best for your physical health but mental as well.
I need them to adopt me
@@hellskitchenkritterandfrie3372I’ll adopt you
No, establishing yourself as alpha is best.
@@EricForemaaaan I was an alpha... Got attacked and had to defend myself now I'm facing 25 to life in Portland Oregon. The world doesn't like strong men. I would rather just be sigma alone and live off the land than be in a city at risk of mentally unstable people and their aggression.
@@drewmow dangerous people like us don't get to choose unfortunately. Better to be the beast than the beauty at least.
I love the fact that you both have the same interests. I'm 25+ years married and it's the hardest thing about staying in love- finding something you love to do together.
cannabis helps
@@MaanOnnTheMoonGod didnt give us the receptors for nothin
ACID HELPS. LSD 🎉
@@ghostwhite1648 well there are opioid receptors as well so I guess god wanted us to take opiates as well
I think you’re right ❤ I need to find someone on my level.
This is so cool. The first time I saw a mustard seed plant was at summer camp and I was about 10 . They let us try some of the seeds and I couldn’t believe the taste. Still one of my favor camp memories!
Brassicas are actually a 3rd type of spiciness. That bitterness is also amazing health wise. Look up makking broccoli sprouts for this reason. You can dry them in front of a fan and grind them in a coffee burr maker after going through blender and put them through capsule filling machine and make your own capsules
😊 Love it! Thanks for the tips on mustard, i made it once and threw it away because it was "bad tasting"... should have just waited 😅
you guys and the community you’ve made in the comments teach me so much!!
You 2 are always finding new/old ways to create food. Much respect.
Fricken love these guys!!
I genuinely appreciate this video. I love mustard.
Thank you so much for sharing these recipes. 😊
Loved it you guys are incredible
For those of you who may be wondering: the jar they are using to store the mustard is made by a company named Weck. The jar and lid are made of glass and use the simple gasket held by two light-weight metal clamps. They come in a variety of sizes and shapes for different uses. I've found them for purchase at The Container Store as well as on line. Great for storing stuff in the fridge and easy to clean and maintain.
You two are amazing!
I have mustard plants going to seed I will be making this. Thank you so much for this video very helpful in explaining the process on making whole mustard.
Canola oil is from a modified version of rapeseed. It is in the same family as mustard. I am amazed by the variation in the Brassica. Rapeseed has a higher oil content. I read that is also used in biofuels.
Rapeseed is another common name for this plant brassica rapa
@@HomegrownHandgathered
Rapeseed is _B. napus. B. rapa_ is, rather counterintuitively, turnip, napa cabbage and bok choy, among other vegetables.
@@ragnkja they’re both referred to as rapeseed. That’s why common names always confuse folks. This plant, brassica rapa, is also used for canola oil
Don't forget that canola is a GMO...🤫
Ofcourse love your channel and all the work you do ! Kp it up ❤
You guys are so oucky and blessed ❤
COOOOL!! I knew there's another way to use this plant once it seeded. THANKS!
So many options for mustards, sauces, marinades, and brines!!!! I love growing mustard. I like what you did using the sack, I crushed mine in a big bin, but that looks easier if it breaks more pods, although when they're dry enough they break easy. If any of you grow it don't let the seeds go TOO long, or they will pop open and lose seeds.
I love your vlogs I love to learn keep teaching you both are great teachers this should be taught in School😊
I gotta find some of that myself. I love whole grain mustard😍
Looks really good!
Oh my goodness. I just love you guys🤗
You folks are very smart being able to do all that and if something bad happens to the world you’ll be OK because you’ll have plenty to eat. Good luck keep up the good work.
Fascinating! Good to know as well, I need it for my book
Gosh you so lucky to of found each other with the same passions for truly living.
Wow that's how mustard seeds grow. You guys are living a life every mature person would dream. All your videos are really calming
I love in Northern Montana, near the sweet grass hills, and wild mustard grows like crazy here!!! I love it so much!
Wow! It looks delicious
Awesome thanks for sharing as my favorite kind of mustard
Super cool, thank you for sharing this info and your process with us
Woah it’s so cool that y’all could recognize the plant like that. 😂 it just looked like grass to me.
Have y’all found that your teeth are affected by self processing your grains? I know that was an issue people had before modern day processing, that bits of stone from their motors would get in the food and wear down the teeth extra fast. Idk maybe that only happens after decades of use and maybe motors and pestles are different today
This is a very good point!
Your channel is great and very educational. The mushroom and the bee keeping was most interesting. I just found a vid where you are saying you are eating monoteneously squash throughout winter. May I suggest eggplant and cauliflour and bell pepper? You are doing great and very inspirational. Bless you.
Freaking awesome. Thanks for sharing
wild mustard is super invasive in the US, so this is awesome! I've been wondering how to do this!
This is so amazing. You don’t realize that everything around you has a purpose until someone shows you how it’s done. Thank you. Would love to see a video talking about candid life of living off the land, more specifically I would like to know your thoughts on how long you can do so. Living off the land seems labor intensive have you thought about transitioning back to store bought food when you’re older? (I know this is decades away, still curious)
Thanks so much love this content
I just love this
❤ looks amazing
Id love to live like this but i live in the middle of nyc, so for now ill take notes for my future house with my fiancé. This channel is just so positive!
You can grow your own herbs if you have a window. Or get a grow light. You can also use cheap soda bottle hanging planters for multiple plants. And Central Park might have some things you can forage and use for various things - dandelions, mullein, nasturtium, broad (or narrow) leaf plantain, etc. You'd be surprised what you can find around you if you look around. You might also see if there's a "Foraging NYC" group of some nature. Or get some friends together and arrange for x-number of tomato plants at friend 1's place, x-number of herb pots at friend 2's, x-number of lettuce plants at friend 3's, or something like that. Then share your harvests.
Awesome! I am going to look for these plants. 👍 I am growing horseradish in my garden this year for the first time. Maybe I can have a taste-off between the two. 😀
I swear, I could smell it when you stirred it. Yummy! 😅
Brilliant , looks delicious
So WONDERFUL work from land.
Thanks for Sharing this with us
That looks amazing
Masham Allah very beautiful video we make sag with mustard 🍃 very beautiful
Can I like, come live with y'all for a year to learn the lifestyle? It genuinely looks like it would be so therapeutic.
Wow, thank you, I eant to try it someday now :)
Very neat and awesome idea.
Gunna have to try this I have so much wild mustard around me stuff even grows in my backyard
Very cool, thank you for sharing
That mustard looks bombie
Hi ! Here in Sri Lanka we soak it in coconut vinegar (you can also use white vinegar) and let it rest for a while and then grind it into a smooth paste sometime with ginger and garlic cloves to make a nice pickle base.
You can eat the leaves as well.. really good accompaniment for fish
🐱 👍
Oh so that's what that plant is! Thank you! I got some in a field nearby where I walk the dog! Will be harvesting that!
I've got old Brussels sprouts plants in my yard that have gone to seed, and have been thinking about harvesting the seeds to make Brussels mustard. Might be interesting. M
Looks good!
I swear, if the apocalypse ever happens, I’m coming to stay with y’all lol.
And you can't learn how to recognize wild mustard why? its called SELF-sufficiency, not random influencer-sufficiency.
As a kid, I’d pick the flowers and have them. Nice flavor. We grazed on red Clover , Begonias, wild grass roots, Thimble berries, wild strawberries, Salmonberries. blackberries,
Thank you. I knew in theory how to do it but has never seen it done
If anyone's wondering how the water makes it spicy:
The actual spice in mustard comes from compounds known as Isothiocyanates. However, in the plant, those are connected to sugar molecules, with the resulting molecule being called a glucosinolate. The plant has an enzyme that can split the glucosinolate into the sugar molecule and the spicy isothiocyanate through hydrolysis, however, the plant stores the enzyme separately from the glucosinolate (which is why the grinding is required) and the reaction requires water to happen.
This is a defense mechanism by the plant, as anything chewing on the seeds while trying to eat them would cause the reaction to start.
Another case of humans deciding that a plant trying to prevent you from eating it just tastes good.
That looks so fire
6 months of mellowing is what I used to rule by. So you could set it by midsummer and have it as Christmas gifts
Thanks for this! Apparently, I've been too impatient with mine.
@@julieaskingforafriendwell you're using wild seed and that's probably different than the seed I was using. When we first mixed up our first batches and ground them from seed to powder but that was a bit of work. The resultant mustard was so hot, I think even a Chinese restaurant would be hesitant to use it. It needed its mellowing time. The acid in the vinegar and other spices mellowed out the mustard if there's faster way I'd love to hear it it was a great experiment and we ate the same mustard for about 2 years cuz we put up I think 10 or 12 jars. A little goes a long way.
@@julieaskingforafriend would have gotten really into lately is smoked honey mustard. Sometimes with garlic. Sometimes with red pepper in it I don't know how to convey the flavor but oh yeah
Wow good ideas
Very interesting. Didn't know that, thanks 👍
My Grandmother made her own Stone Mustard Horseradish 2 kinds. So watching my Grandmother while visiting learned to think outside the box. Cooking was I enjoyed.
Awesome! Thanks!
Thanks for this info
With so much knowledge, You should write a book. I would buy it.
We did 🙂 it comes out in April
No. Hold the phone. When I was a wee girl I used to play house and collect these seed pods as food. I had no idea that's what it was! Haha. That's awesome.
Wow, never knew it was that easy
Awesomeness 😁👍 thanks.
I LOVE fermenting the mustard. Add salt and let sit at room temp for a week before adding vinegar.
Very nice looks tasty 😋
Old school, excellent.
This helps me I harvested a bunch of mustard seed week or 2 ago but it's still tied in a bundle ( in my way ) on my back porch cuz I was a little daunted with the next steps lol
I had no idea mustard had become localized in the USA, that's super cool!
Not localized, invasive
@@Skoomz💯 - any time I see one of these buggers I pull the whole thing up from the root - they do lasting damage to the soil and destroy native plant diversity
This gold❤🙏🏽
WOW! So COOL
Awesome 👌 👏 👍🏻
Mustard is and always has been the superior condiment
I have these in my yard… I will be using them from now on ❤
I bet it tastes amazing.
That's really cool
I've never seen "wild" mustard...😳🤔✌️❤️😎👍👍
Bro I’m so upset. Because after I got Covid a bunch of my tastes have changed abruptly and one of those changes was that literally any mustard just tastes like sharp rubbing alcohol to me. I used to love whole grain mustard on everything and now I just can’t eat it anymore
So cool!
😳
You had me at "wasabi"
Learn so much here
This is so interesting!
In India,we used it to temper our curries…a must have especially in South Indian households!
I never knew these plants were mustard plants!! I have so many of these in my yard that grow when it starts getting hot in that kind of in between stage between spring and summer.
Wait what, that's how wild mustard looks like? If I only had known this 15 years earlier.. back then it was everywhere!
I literally just harvested some of these on my walk.
I had no idea that mustard seed was made from the same plant as canola. Thank you😊
Ooh, I'd love it with a wasabi flavor!
YUMMMMMMMMMMMMM
MUSTARD 😍😍😍😍😍😍😍
This is awesome