[Success/H360] Japanese Giant Red Mustard (July 18, 2020)

that is tall

I haven't measured it but I think it's three feet tall now. Added more nutes today.

My mustard plant is bolting in the same way in the AG, and is still too small to have reached maturity. I was reading that this may be due to over exposure to sunlight, as mustard tends to grow best during short fall and winter days.

It seems like my mustard outside is having no problems with bolting. Perhaps this is one of those plants that grows best outside the aero garden. Not sure if the hours of light could be manually decreased on the AG unit? Unless you looking to produce mustard seeds, then the bolting would be great..

Is that a type of mustard that you can grind the mature seeds to make hot mustard powder for cooking?

I think you can use any mustard for that, but I'm not sure what this one was bred for. My plan is to make mustard (the condiment) with it

That REALLY grew

Added 6ml of nutrients. I took off a seedpod early so you can see what they look like. You can even tell where the seeds are!
(against the light of the window, you can see the seeds through the pod, but it was impossible to get a good picture of that)

Yes! The recipe I'm going to follow is:
1. Dry the seeds. (I'm going to set some aside for regrowing in the future and giving to other gardeners)
2. Soak the seeds for 2-3 days in a mixture that's half water, half cider vinegar, and a pinch of salt until the seeds swell. (It may start to ferment a bit and that's okay)
3. Pour the mixture into a sieve (to separate the seeds from the liquid), set the liquid to the side, and rinse the seeds off a bit. Don't throw out or dilute the liquid!
4. Place the swollen seeds into some type of grinder (such as a food processor, or a pestle & mortar) and grind until you reach your desired consistency.
5. Optionally, add some of the vinegar-water from earlier in small amounts if the mustard gets to be too thick or isn't grinding well.


No sugar and no cooking involved
Some people will add a bit of crushed garlic or herbs to the mixture you soak it in, which lets you create different flavors of mustard. You can even add powdered peppers!