Honey Mustard – Creamy stone-ground mustard made with mustard seed, apple cider vinegar, mustard flour, honey, salt, garlic, and lemon juice. The combination complements all foods. From sandwiches to main dishes, like Mrs. B’s creamy mustard chicken, I will have to beg her for the recipe. I make a fantastic salad dressing, with avocado, garlic, a tad of salt, lemon juice, and olive oil. I put it all in my blender until creamy, and all of a sudden, we have a super delicious dressing. Try it, and you will love it!
Some quick Mustard facts: A native of Eurasia and was cultivated for close to 5,000 years. The Mustard plant was brought to North America in the 1700s and is prolific and grows well in many environments, and the bees love it. While the mustard condiments do come from the mustard seed, including ours, the leaves, flowers, seedpods, are also edible. Mustards are part of a larger vegetable family, including cabbage, broccoli, kale, kohlrabi, to name a few.