MUSTARD PLASTER RUBI FULL

Left uncontrolled, wild mustard will reduce crop yields and quality. Rapid germination of wild mustard seedlings in cool spring or fall temperatures mean the weed will compete with planted crops for light, water and nutrients. While researching for this dye project, I discovered that some of those yellow fields I’ve encountered might be harbouring some fugitive species! Wild mustard ( Brassica kaber or Sinapis arvensis) is an invasive and aggressive weed that can pose a serious risk to crop fields like canola, wheat and mustard. juncea), particularly in Saskatchewan, which produces 90% of Canada’s mustard crop. All three varieties of mustard are grown for crop in Canada ( Brassica nigra, B. I grew up in a rural part of Ontario, and at this time of year, it is common to see fields of bright yellow rolling and stretching from roadside to the horizon line.

Mustard plants are not a favourite of insects and critters (perhaps their spicy flavour is a deterrent) so they will be left alone by the usual garden pests. In hot or dry conditions, the plants will go to seed quickly. You can plant from seed in early spring around the time of last frost. Only mustard certified as legitimately produced in Dijon, France can be called a true Dijon mustard (similar to champagne), as the French city owns the exclusive rights to the name!Īll three types of mustard plants grow reasonable well in gardens here in Ontario. Brassica nigra produces black seeds which are used to make Dijon-style mustard. Brown mustard seeds are often used in curries or to make hot mustards used in Chinese or Indian cooking.

This is the hottest and spiciest of the mustards. Mustard greens, eaten raw in salads when young, or cooked when more mature, are best harvested from the Brassica juncea variety, sometimes called brown or Indian mustard. White mustard seeds also have strong preserving power, so they are used to make pickles, relishes and other preserves.

MUSTARD PLASTER RUBI FULL

If you accidentally squirt the yellow stuff on your white shirt when dressing your hot dog, good luck removing the stain :( However, after this post, maybe a little mustard stain will be motivation for a full on mustard dye job! Yellow mustard, like French’s, is made by grinding up the white seeds (they are really more of a pale yellowish colour), adding some spices, and combining them with liquid like vinegar, lemon juice and water to form a thick paste. Traditional yellow mustard is made from seeds of the Brassica alba variety of mustard plant (also sometimes called Sinapis alba or Sinapis hirta), which is the most common and mildest of the mustards. To most of us, mustard is best known as a popular condiment for hot dogs and hamburgers. In this post, I will explore the dye potentials of mustard in various iterations. Shakespeare (King Henry IV P2, Act 2, Scene 4)Ī tiny little seed that packs a serious punch! Nearly all parts of the mustard plant-shoots, leaves, flowers, whole seeds, and seeds ground to powders and pastes-find a place in the cook’s kitchen, so I propose to investigate whether the multiplicity of mustard translates to the dye kitchen. “…his wit is as thick as Tewkesbury mustard!”

Mustard plaster rubi