Mustard, Its Types, Plantation and Harvesting

Mustard is an important crop of winter. It is sold in different forms as seeds, dry powder and flavour, and prepared as a paste with other spices. Its seeds have been used for thousands of years not only as a seasoning but also for their medicinal properties. It is a simple ingredient has evolved and adapted across cultures becoming a staple in kitchens around the world. In this article, you will get information about its types, plantation and harvesting.

Types Of Prepared

• Yellow mustard Honey.
• Spicy Brown.
• Dijon.
• Whole grain.
• Hot.
• Beer & Spirit.
• English.
• German.

Yellow Type

The gold standard for American is the yellow variety. Its bright yellow color comes from yellow seeds and the powerful coloring spice turmeric. It is rightfully an all-purpose product and mixed into dressings, barbecue sauces, and marinades.

Honey

Honey type is a mixture of honey and mustard. It can be adjusted based on personal taste. Since the goal of honey, it to bring sweetness.

Spicy Brown

Spicy brown is made with brown seeds, which are soaked in less vinegar than a standard mustard. It can be mixed with spices like cinnamon, ginger, and nutmeg to give the mustard a slight earthy undertone.

Dijon

The most Dijon are made with other low-acidity liquids and most commonly white wine. It utilizes the hotter brown and black seeds. Its sharp and strong flavor can be used in most places. Dijon works especially well in vinaigrettes, mayos, and sauces.

Whole Grain

Whole grain is a fully breaks down all the seeds, creating a thick, coarse texture. The use of wine instead of vinegar, and brown and black seeds instead of yellow, makes many whole grain pack a punch.

Hot

Its hot type is made with ground brown or black seeds and whisk in a proportionate amount of cold water. It is gradually gains heat, peaking around 15 minutes, before beginning to mellow out.

English

English type is just one variety of hot. English type is a mix of yellow and brown seeds. It is best bought in powdered form.

German

German type is involve extra ingredients, like horseradish, to enhance their flavor. It is a mixture of yellow and brown seeds.

How To Plant, Grow And Harvest Its Greens

Its Planting Details

• Sowing depth: ¼ inch (.6 cm)
• Space between plants after thinning: 6-9 inches (15-23cm)
• Days to sprout: 5-10
• Days to harvest: 30-50
• Storage period: 1-2 weeks
• Seeds per 100-row feet:  ¼ ounce (7 grams)
• Yield per 100-row feet: 100 heads

Watering And Feeding 

• Keep soil evenly moist to keep mustard leaves growing quickly. Do not allow the soil to dry out.
• Add aged compost to planting beds before sowing.
• Side-dress mustard plants with aged compost at midseason.

Harvesting

• Pick individual leaves when they are young and tender, 3 to 4 inches (7-10cm) long, or cut and use the entire plant.
• Complete the harvest before the weather grows hot; hot weather will cause leaves to become tough and strong flavored.
• Complete the harvest before the plant goes to seed.

Harvest Handling and Storage

Conclusion

Mustard is an important accessory has a rich tapestry woven into the fabric of culinary history. This is unassuming yellow paste holds secrets that go beyond its tangy flavor profile. It has almost 6 or 7 types. Watering and feeding management are key elements related to its growth. It is necessary to complete the harvest before the weather grows hot; hot weather will cause leaves to become tough and strong flavored.

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