Stir-fry or steam them as an accompaniment for bland meats and fish. No scientific evidence supports or denies this, but research has shown that when planted with collards and brussels sprouts, wild mustard reduces cabbage aphids on both plants and keeps flea beetles away from collards. In addition mustards release a chemical into the soil that inhibits the emergence of cyst nematodes and prevents root rot. Reprinted from Rodale's Illustrated Encyclopedia of Herbs. We find a lot of use for this book in our homes, and we offer it for sale.
All mustard is made in relatively the same way.
The seed must be crushed, its hull and bran sifted out or not depending on type of mustard being made. It then may or may not go through further grinding and crushing. A liquid such as water, wine, vinegar, beer, or a combination of several of these liquids is added, along with seasonings and perhaps other flavorings. The mustard is mixed, in some cases simmered, and then cooled. Some mustard is aged in large containers before it is bottled and shipped to stores and customer.