Bright yellow and gold mustard blankets Northern California’s wine country, heralding the start of spring and a celebration of all things sharp, mustardy flavor.
Mustard isn’t just pretty to look at. This plant, which blooms until March, works hard to protect world-famous vineyards in Napa and Sonoma counties.
According to the Sonoma County tourism website, mustard contains high concentrations of biofumigants, which inhibit the growth of microscopic insects that can damage vines. It also nourishes budding vines, keeps hillside soil in place, and helps fight erosion.
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However, not everyone is a fan of mustard.
Although this plant is not native to California, it grows very well and aggressively enough to suffocate native plants such as blue lupine and poppies. In the state, some people tear up mustard trees and process them into paper, dye, pesto and, of course, the condiment mustard.
The vineyards at Inglenook Winery in Rutherford, California, are filled with mustard on Wednesday, February 28th. (AP Photo/Eric Risberg)
Additionally, as temperatures rise, mustard begins to wilt, increasing the risk of wildfires in fire-ravaged states. Its stems act as fire ladders and allow flames to rise.
“These non-native species have an invasive nature and are invading wild lands and actually negatively impacting wild ecosystems,” said Naomi Fraga, director of conservation programs at the California Botanical Garden. .
Megan Kathleen Bartlett, assistant professor of plant biology in the department of viticulture and enology at the University of California, Davis, said winemakers are using the mustard plant for their own benefit.
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“Mustard compounds are a natural deterrent against nematodes, and the taproot helps disrupt clay soils,” she said in an email. “Mowing underneath it every year also helps prevent infestation.”
Restaurants and wineries offer dishes and tastings that celebrate the season with artisan mustards, mustard greens, mustard glazes, and mustard sauces.
