Oriental Mustard - Yellow Seed
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Prep 3 Tablespoons of seed* then transfer (if necessary) into a bowl or into your Sprouter. Note: Brassicas tend to float. Try to sink those that do by knocking them down with your fingers. It isn't a big deal but it is a good habit. Allow seeds to Soak for 6-12 hours. Empty the seeds into your sprouter (if necessary). Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Rinse and Drain again every 8-12 hours for 3 days. Note: These wonderful little Brassica plants have a unique root structure. Brassicas will show microscopic roots starting around day 3. They are called root hairs and are most visible just before Rinsing when the sprouts are at their driest. When you Rinse the root hairs will collapse back against the main root. These root hairs impress many people as mold - but they are not. Now you know! Greening Note: Mustard is a sprout we prefer NOT to green. We like them yellow (like prepared mustard), so we stop as soon as they have leaves. We then de-hull and eat them. They don't store very well as they are so fine (thin) and they hold so much moisture relative to their mass - so though they will keep for several days we usually just eat 'em up fresh! Continue to Rinse and Drain every 8-12 hours. Finishing De-Hull Transfer the sprouts to a big (at least 3-4 times the volume of your sprouter) pot or bowl, fill with cool water, loosen the sprout mass and agitate with your hand. Skim the hulls off the surface. Return the sprouts to your sprouter for their Rinse and Drain. That's the short course - here is the full lesson. Harvest OR We can use a salad spinner to dry the sprouts after their final Rinse and skip the final 8-12 hour wait, instead going directly to Refrigeration. Refrigerate Notes: Mustard is the most demanding Brassica to sprout, but it is well worth the effort! It's flavor is beyond compare!!! It is fine (thin) and holds a lot of water. Draining is most critical - be as thorough as you possibly can be. Don't even try to grow Mustard if it is over 85°. Wait for cooler weather. But if you insist you can try to compensate by rinsing with the coldest water your tap puts out. When conditions are warm your sprouts will likely grow faster. If their leaves open sooner you should green and de-hull and harvest sooner. Likewise they may grow slower if conditions are very cool. These are just tiny plants they are not difficult to understand. The more you sprout the better you'll know them and be able to adjust to their needs. As always 70° is optimal and 70° is what our instructions are written for. All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual (the coldest your tap can offer is fine), to compensate. Depending on your sprouting device, not all of your sprouts will have access to light and so some will not green. This is not only OK - it is good. The yellow leafed sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe vegetables are often grown "blanched" by avoiding light). We think they are prettier when there is a mix of green and yellow to go with the white roots. So don't sweat it - just eat more sprouts! It is ESSENTIAL that you keep Brassica sprouts from clumping together and you CAN NOT grow them vertically using a tray sprouter. Brassica sprouts will mat together forming a dense bluish root mass which not only is unattractive but shortens the shelf life of the finished sprouts. So mix ‘em up! We use high water pressure when Rinsing to keep our brassica sprouts loose, but this only works for so long - so - when water isn't enough, break the clump of sprouts up using a fork or your fingers (wash your hands first please, if they need it). If you are using a sprouter that can hold water, fill it mostly full then use a fork to loosen. You can also dump your sprouts onto or into something and just shake them apart. You should never be afraid** of touching your sprouts. They are much stronger then they appear - just be reasonably gentle. ** The only thing to fear is fear itself. Mustard Note The Mustard we sell is non-mucilaginous. Most Mustard seed is mucilaginous however, so if you have some Mustard from someone other than us, and if it gets slippery when you soak it, you'll have to grow it differently. Follow these directions for mucilaginous Mustard. * If using Single Harvest Pack - use the whole bag. These seeds yield approximately 5:1, so in theory you can start with as much as 1/5 as much dry seed as your Sprouter has capacity (though we advise less so that you have some room to move). | Description A wonderful tender sprout, this Mustard tastes like Horseradish - Mmmmm! This is Oriental Mustard - it is a yellow seed and is the only non-mucilaginous Mustard we've ever seen and therefore the only Mustard you can sprout in a conventional sprouter. Note: US and Canadian researchers have found that many brassicas contain antioxidants. And that a symbiotic relationship exists where combining brassicas increases the total soluble antioxidants. (Yellow Seed) Oriental Mustard | ||||||||||||||||||||||||||||||||||||||||||||||||
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