Photo: Thomas Dreger, Suhl, CC BY-SA 3.0 · source

Other · From Bladwijzer

Mustard with silver fir tips

Updated on 9 October 2026

• Makes: ± 2 small jars of 150 ml
• Time: 15 min + 12 hrs soaking + 2 days maturing
• From: European silver fir

Ingredients

• 50 g yellow mustard seeds
• 25 g brown mustard seeds
• 100 ml white wine vinegar
• 100 ml water
• 1 tablespoon honey
• 1 teaspoon salt
• 2 tablespoons (± 10 g) very finely chopped young silver fir tips

Method

1. Mix the mustard seeds with the vinegar and water in a bowl, cover and leave to soak for 12 hours at room temperature.
2. Pick the tips of a silver fir you can identify with certainty (never yew). Remove the brown scales and chop the tips very finely.
3. Blend the seeds with the soaking liquid, honey and salt using a stick blender to the texture you like. If the mustard is too thick, add a splash of water.
4. Stir in the chopped tips.
5. Spoon the mustard into clean, sterilised jars and close. Leave to mature for 2 days in the fridge: the sharpness mellows and the flavour develops.
6. Serve with grilled meat, sausages or cheese, or use it in a dressing.

Storing: 2 months in the fridge.