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Mustard is a generic term encompassing two species - species from the Brassica Black Mustard - or from the Brassica White Mustard - of the Brassicaceae family, formerly known as Cruciferae. These condiment plants are all cultivated for their seeds, sometimes for their leaves as they are also consumed in salads. They also supply small concentrations of vitamins and minerals. Mustard is sometimes grown as a decontaminating plant because it has the ability to absorb nitrates from the soil. The seeds are used to make a well-known spicy condiment that has taken the name of the plant and given it a colour. This includes Dijon and Meaux.

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