Plants reach heights of a metre or more (30 to 45 inches).
Buds form at the ends of the branches and bloom in 45 days.
Insects such as bees fertilize the flowers.
Fertilized flowers close and grow into pods.
Seeds develop in the pods.
Crops are harvested by either swathing or straight combining.
What happens to mustard seeds ?
Seeds are hauled to a processing plant and cleaned.
The seeds are crushed.
The hull and bran are sifted out (depending on the type of mustard being made) .
Seeds are dry milled for flour, wet milled for mustard pastes or ground for spice mix.
A cold liquid (beer, vinegar, water, wine) is added,
along with salt, spices and other flavourings (if making a flavoured mustard)
Some varieties of mustard are aged in large containers.
Uses for mustard
All parts of the mustard plant can be eaten.
The young tender leaves, known as mustard greens, are good in salads.
Older leaves with stems may be eaten fresh as a vegetable.
Mustard greens are cooked with ham or pork, and are also used in soups and stews.
The flowers can also be added to salads and cooked in soups.
Healing powers of mustard : people believed that a mustard plaster (paste made from dry mustard, flour and water) relieved muscle aches
and pains, helped cure toothaches or coughs, cleared sinuses and increased blood circulation.
At the "Great Saskatchewan Mustard Festival" chefs created dishes containing
mustard for people to sample.
In 2007 a dry mustard milling plant opened in Gravelbourg, Saskatchewan.