Make Mustard at Home With Central Coast’s Mustard Wildflowers

If you’ve ever driven down U.S. 101 during the spring, you’ve likely seen large patches of yellow flowers along the way. These gorgeous blooms are black mustard wildflowers. They grow almost anywhere along the Central Coast—from grassy hillsides to the middle of the highway. You can also spot them on the outskirts while driving along Highway 166.

Some may see mustard wildflowers as invasive weeds, but they’re much more than that. While not native to California, mustard flowers bring beauty to the region—and they also offer the chance to make your own mustard at home.

Unlike California’s state flower, the poppy, mustard wildflowers growing on public property can be picked. Whether they’re on roadsides, in fields, or your neighborhood, you can gather a few to display at home or to use for homemade mustard.

When picking mustard flowers, be respectful of the environment. If collecting them from a roadside or field, park nearby rather than driving through the vegetation. Pluck the flowers carefully to avoid damaging nearby plants. Never pick mustard from private property without the owner’s permission.

If you have access to mustard wildflowers in your area, take the opportunity to try making mustard at home at least once. It’s a simple and rewarding process.

Recipe from Hunter Angler Gardener Cook

Ingredients

• 6 tablespoons mustard seeds

• ½ cup cold water

• ½ cup mustard powder

• 3 tablespoons vinegar or lemon juice

• 2 teaspoons salt

• (Optional) 2 tablespoons honey, for a milder flavor

Instructions

1. Grind the mustard seeds using a food processor, spice grinder, or mortar and pestle. Aim for a semi-ground texture with small pieces rather than a paste.

2. Transfer the ground seeds to a bowl and add the mustard powder, salt, and honey (if using).

3. Mix thoroughly, then add the cold water and stir for a couple of minutes.

4. Let the mixture sit for 10 minutes.

5. Transfer the mustard to a jar with a tight-sealing lid and refrigerate overnight.

6. The mustard will thicken in the fridge and be ready to enjoy the next day.