Mustard Yellow Ascot is a mustard variety that is widely cultivated as a sprout vegetable and for the seeds used in the preparation of mustard. Mustard Yellow Ascot grows with green leaves and attractive, small bright yellow flowers. This beautiful looking plant is also an attractive addition to any vegetable garden or flower border. Mustard is grown and eaten by many in all its forms - sprouts, leaves, flowers and seeds - and is loved for its delicious, full, slightly sharp taste. This vegetable can also be sown as a soil improver and green manure crop. Mustard is an annual plant that is used to make mustard. This is made from the seeds of the plant, usually combined with white mustard seeds. Both the leaves and the seeds of the mustard plant can be eaten. Mustard is related to cruciferous plants such as cabbage, cauliflower, kale, Brussels sprouts and white cabbage. This plant is native to Europe, Central Asia and India. Mustard promotes the burning of fats and therefore supports weight loss. Mustard seeds can also be germinated. They are then even healthier. It is best to add the germinated seeds at the last moment, because cooking them for too long negatively influences the taste and the crunchiness. The taste of mustard is spicy, sharp and full with a distinct mustard-like aroma.
Mustard is very healthy, it contains the following vitamins, among others: A, B, C, E and K. And the minerals: calcium, chlorine, phosphorus, potassium, manganese, magnesium, selenium and zinc. Mustard also contains omega 3 fats and few calories. Mustard also has medicinal properties. It can relieve muscle pain, relieve headaches and migraines and reduce skin infections. Mustard is used as a spice in cheese, salads, soup, fried snacks (croquette, bitterball, cheese souffle), mayonnaise and stew. Mustard is very tasty in combination with: cheese, mayonnaise, pasta, whipped cream, bacon, pork, beef, chicken, lamb, chives, olive oil, lemon, lime, honey, thyme, salmon, parsley, dill, cream cheese, minced meat, gherkin, kidney, white wine, crème fraîche, butter, flour, rosemary, coriander, ginger, sesame seeds, herring, mackerel, bacon and brown sugar. And other vegetables such as: mushrooms, leek, lettuce, onion, garlic, potatoes, cucumber, tomatoes, peppers, brown beans, shallots, snow peas, green beans, wild rocket, rocket salad, lamb's lettuce, carrots, sauerkraut, kale, red cabbage and cauliflower. Non-hardy annual. Height: 100 cm.
Outdoor sowing: middle of March - October
Germination: 7 - 14 days
Germination temperature: 10 - 15 °C
Sowing depth: ½ cm
Planting distance: 15 cm
Sowing distance between rows: 45 cm
Plant position: sunny
Flowering periode: June - September
Days till harvest: 60 - 65
Sow outside in a sunny place from the beginning of March. Sow in rows approximately 45 cm apart. If space is limited the rows may be closer together. It is also possible to sow widely. Cover the seeds with ¼ cm of seed soil. Keep the soil moist and weed free. Especially during germination keep the soil moist.
Thin out the plants gradually so that there is 15 cm space per plant. Eat the thinned leaves as a salad. When harvesting, pick the outer young leaves. Allow the inner leaves to grow on for harvesting at a later date. This vegetable can also be prepared and eaten like turnip greens, spinach and as a stir-fry vegetable. Mustard does not keep long. It is best eaten as soon as possible after harvesting. It is also possible to harvest the seeds of the mustard plant. Mustard is made from these. Allow the plants to flower. Pick the plants as a whole. Let the plants dry tied together upside down in a well-ventilated, dry place. When the plants are completely dry, the seeds can be removed. Store the seeds in a dry, dark and frost-free place until you want to make mustard.
It is also possible to let mustard seeds germinate. This can be done indoors all year round. Use small quantities as needed. Soak the seeds in warm water for 8-12 hours. Afterwards, let the water run off, rinse the seeds and put them in a special germination tray, plastic container or a glass jar. If necessary, cover them with a piece of gauze cloth to make rinsing easier. Store them at room temperature (21 °C) and in a reasonably dark place. The latter to prevent discolouration of the sprouts. Rinse the sprouts every 12 hours and let the water run off again and again. Continue this for 2 - 5 days, depending on the desired length of the sprouts. Disturb the seeds as little as possible during this rinsing process. They must form a dense mass. After this rinsing period, store the seeds as dry as possible in the refrigerator in a plastic bag, plastic container with lid or a glass dish with lid. In this way the sprouts can be kept for up to 5 days. But it is best to eat the sprouts fresh immediately. When harvesting, the sprouts can be cut off or eaten together with the seeds as desired. In warm weather it may be necessary to rinse more often.
