Mustard seeds add a piquant zing to salad dressings and curries. These tasty seeds, full of essential oils, can only be harvested by hand.

Recipe

Mint, mustard seed and cucumber raita

1 cucumber, peeled and coarsely grated
1 tsp sea salt
2 tbsp black mustard seeds
500ml natural yogurt (Greek would be nice)
bunch of mint, chopped

Place the grated cucumber in a colander over a bowl and drain for two hours. Toast the mustard seeds in a hot dry frying pan until they begin to pop, then mix with all other ingredients.