Around May and June the fields of mustard start to turn deep yellow as the mustard plant flowers. After this, the seed pods form and fill with little black or white seeds, which are then milled and reduced down to a yellow or brown powder. This is then mixed with vinegar, wine or sometimes garlic and anchovies to make a paste that can be used in cooking or as an accompaniment for meats, salamis and fish. Some mustards are flavoured with tarragon or other strong spices and are used in the making of sauces for game. I like the little broccoli-like, unopened flowers of the mustard heads briefly boiled and then savoured with olive oil and lemon juice.