We went out for lunch at a lovely little shop on the Bay on Sunday. I ordered a really great Reuben sandwich that had some fantastic whole grain mustard on it. Which reminded me that it was months since I’d made whole grain mustard to have on hand for a variety of uses. It’s super easy to make, is delicious, and is great in salad dressings or marinades.

Mustard also has medicinal benefits. Feel a cold coming on? Take a spoonful of mustard. Seriously. As a “stimulating expectorant” a few spoons of mustard over the first couple of days might stop that cold in its tracks. And get this, mustard seeds also useful in protecting us against DNA damage and oxidative stress, thus having anti-cancer and cardiovascular supporting properties.

Mustard seeds come in two varieties, Brassica alba (white/yellow) that are mild and Brassica juncea (brown) which is spicier. They are easy to source. I usually get mine from Amazon.


  • ¼ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • ½ cup apple cider vinegar
  • ½ cup filtered water
  • 1 teaspoon honey
  • 1 teaspoon turmeric
  • 1 teaspoon salt (I like Iodized Sea Salt)
  • 1 tablespoon smoked paprika (or any combination of chili powders you like)


Mix seeds, vinegar, and water in a mason jar. Cover and let sit on your counter for 2 days.

Pour all into a blender and add remaining ingredients. Grind to a paste. I like to leave it a little bit chunky. Return to your mason jar. Will be good in the fridge for about 6 months.


  • Want a fantastic honey mustard dressing or marinade? Just mix equal parts of mustard with honey and olive oil. Put in a splash of apple cider vinegar and some salt and fresh ground pepper.
  • Want something different to do with salmon? Slather some mustard on salmon before broiling for a wonderful, spicy crust.

Inspired by recipe from Alchemy of Herbs by Rosalee De La Floret, 2017 Hay House Publishing