A wonderful tender sprout, this Mustard tastes like Horseradish - Mmmmm! This is Oriental Mustard - it is a yellow seed and is the only non-muciloginous Mustard we've ever seen and therefore the only (non-Asian) Mustard you can sprout in a conventional sprouter. This is one of the more difficult sprouts to grow, but the flavor is so fantastic that we consider it worth the extra work. Oriental Mustard is hard to find as very few farmers grow it. We have gone years without it more than once, so get it while you can. Our current crop is something of a miracle in fact. Early snow in Saskatchewan this past fall buried a beautiful crop of Oriental Mustard. The miracle is that there was a freak warm spell in November (amazing!) that lasted long enough (amazing!) for the seed to get harvested. Beyond that, the moisture did not damage the seed. That is truly amazing.
- Soak 3 Tbs. of seed in cool water for 4-12 hours.
- Drain off soak water. Do not ever soak again.
- Rinse thoroughly.
- Drain Thoroughly.
- Rinse and Drain with cool water every 8-12 hours.
- On day 3, move your Sprouter to indirect sunlight.
- Continue to Rinse and Drain every 8-12 hours.
- Harvest on day 5 or 6, when the leaves are open and most of them are green.
- De-Hull your crop if you like, before Refrigerating.