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On the mustard

VIN. At the farm of Eva and Norbert Eder in Tragwein now also mustard flourishes. Monday, the first traffic jams will be on sale

Norbert and Eva Eder in their mustard field Image: live

She is a real diva: Protected by fine thorns, extremely difficult in posture, and too often she shows you the cold shoulder because she does not even want to prosper. But once you have won for you, it will give you unforgettable pleasures. But it's like that – the mustard plant.

All good things come in three

Eva and Norbert Eder also had to take note of that. It took a little more time than expected, until the "Pankrazhofer" in Tragwein could harvest organic mustard. "The first year, we sowed mustard as a mixed crop with beans, which matured very little, and in the second year we tried a pure mustard crop – almost nothing was invented because mustard is unfortunately very sensitive to pests We made the third attempt with four different mixed crops and got good yields for the first time, "explains Norbert Eder. About one ton of mustard seed was harvested by a combine harvester over an area of ​​two and a half hectares. The experiences of the current harvest will be reused for the next season.

Vinegar with mustard

The fact that Pankrazhofer receives mustard is mainly due to the production of vinegar, called "Vinegar" Eva Eder: "According to the recipe, mustard contains up to a third of vinegar In many conversations with colleagues and experts, the idea of ​​using our high quality fermentation vinegar for mustard is an alternative to the supermarket mustard for which one uses almost exclusively. diluted industrial alcohol. "

For the harvested mustard seeds to become tasty and creamy, they must be ground. For Prankrazhofer mustard, this demanding activity is taken over by Thomas Weber, the organic mustard sucker from Tyrol. "The peculiarity of Thomas is that his mill grinds with granite bricks, but not de-oiled mustard flour mixed with brandy vinegar, but all the ingredients are first crushed, stored for a day in the barrel then milled cold until the desired fineness can be filled in 125 ml glbades, "explains Norbert Eder, giving an overview of the cautious production process.

Speaking of Ingredients: Eva and Norbert Eder four Dijon mustard and spicy-spicy mustard mustard, sweet honey mustard and spicy mustard-mustard "Dutch holidaymakers have always been delighted, and rightly so, as I know now ", Says Norbert Eder.All this will happen on the market for the first time next Monday.With the help of the platform" Genussland Oberösterreich "in nearly 100 state markets [1965] 9012] Show comments »