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[EarthNSky <erthnsky AT bellsouth.net>]

LOL, I KNEW someone would bust my chops on that!
I'll say it straight, mustard is not my favorite green.  I like the
milder ones better, that's why I plant spinach and chard and eat
dandelions and lambs quarters from the yard.  Secondly, in my defense, I
should say that DH bought them, not me.  Turns out, he likes mustard
greens.  Who knew?  :)

As to making mustard, yeah, I thought that was the way, but I just
wanted to double check.  I knew that turmeric makes it yellow, according
to Mr. French.<g>
Since I posted earlier, DH reminded me that he had found this page of
gourmet mustard mixes...
http://oldfashionedliving.com/mustard.html
Just reading them makes me hungry.
I notice though that they add a lot of brown sugar, which raised a flag
for me, so I ran to the fridge and looked at all of my mustards...
I have 4 different kinds of mustard in there, my favorite is the spicy
brown type.  It did not list sugar, but did list wheat paste, which I'm
guessing is a thickener.  Grey Poupon, my second fav, lists wine, of
course, sugar(does not say white or brown, but I assume brown), and
Pectin, as well as citric acid.  This is good to know just in case it
ends up being a bit runny.

Clansgian AT wmconnect.com wrote:
> > > DH just came back from HD with mustard plants, brassica juncea,
> > > which is
> > the regular mustard greens and the seeds make brown mustard.
>
> Bev?  Weren't you the one just poking fun of someone for buying bean
> plants? Mustard plants??
>
> Oh, if you only had faith as a grain of mustard seed!
>
> Dry the mustard seed quite thoroughly without heating it.  Then grind
> it as fine as you can manage and add a little vinegar and a little
> tumeric.  Voila, mustard.  It will be a bit brown or grey rather than
> yellow most likely.
>
>
> James


--
I am having an out-of-money experience.
EarthNSky Farm, Northwest Georgia, USA