This recipe is credited to the late Rose Barlow..
1 cup of yelow mustard seeds whole
1 and 1/4th cup apple cider vinegar
1/2 cup of Dandelion syrip or birch syrup or dark grade b maple syrup
1 cup of fresh cleaned dandelion greens pureed, if you don’t have enough dandlion, you can use chickweed or lambs quarters
1/2 cup of Dandelion petals, (make sure to remove the bitter green parts)
4 cloves of galic, finely chopped.. Pinch of sea salt.
Soak the mustard seeds in the apple cider vinager for several hours, then blend with the rest of the ingredents till as smooth as you would like it. Makes about two cups, to keep it for longer in the fridge, its recommended to pour a little olive oil on top to keep it fresh and moist.
Dh brought back some jars of this amazing wonderful Dandelion Mustard.. It was made by Aurora Mountain Farm, they changed it up a bit from the recipe above, they used a number of small colored mustards and its a very course grind, they also made a fireweed mustard..
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OMG that looks incredible! Thanks for sharing!
I think I need to explore more mustard recipes
Hey thanks FG, this sounds great! But it’s a spring recipe, right? (Or do you have dandelion blooming in one of your “little green corners” right now?; )
I have the greens still growing and I used dried flower parts, its might not be perfect, but I think if I used some of my dandelion blossom honey, the flavour is there..
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