How to Grow Dijon 113 Mustard
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Dijon 113 Mustard
Brassica juncea
vegetableDijon 113 is a brown mustard variety prized for producing the iconic mustard condiment of Dijon, France. It's an annual oilseed crop with small, round seeds that develop in elongated seed pods. The plant grows 24-36 inches tall with deeply lobed leaves and yellow flowers.
When should you plant Dijon 113 Mustard in your zone?
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Example Dijon 113 Mustard timeline · Pittsburgh, PA (Zone 6b)
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Plant Dijon 113 Mustard
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Dijon 113 Mustard
Around Jul 16≈ 90 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Dijon 113 Mustard dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-8; prefers cooler climates and can tolerate light frosts
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Get my Dijon 113 Mustard timeline →Growth Stages
Seedling
2-3 weeksSmall cotyledons emerge and develop into first true leaves. Plant is 2-4 inches tall with thin stems.
Keep soil consistently moist but not waterlogged. Thin seedlings to proper spacing once they have 2-3 true leaves. Protect from heavy rain that could damage delicate stems.
Vegetative Growth
3-4 weeksPlant develops multiple stems and deeply lobed leaves. Reaches 8-15 inches tall with branching structure forming.
Maintain consistent moisture and apply balanced fertilizer at midpoint of this stage. Monitor for flea beetles and other pests. Thin to final spacing if not done earlier.
Flowering
2-3 weeksSmall yellow flowers appear at stem tips in loose clusters (racemes). Plant is now 18-28 inches tall with full foliage.
Continue regular watering but slightly reduce frequency. Flowers are self-pollinating but benefit from insect activity. Avoid excessive nitrogen which promotes foliage over seed development.
Seed Pod Development
3-4 weeksFlowers transition to elongated seed pods (siliques) containing 8-12 small brown seeds each. Pods elongate and mature from bottom to top.
Reduce watering as seeds mature; allow soil to dry slightly between waterings. Do not fertilize during this stage. Monitor for late-season pests.
Harvest Maturity
1-2 weeksSeed pods turn tan to brown and dry out. Seeds rattle inside pods when shaken. Stems become brittle and seeds achieve full pungency.
Stop watering entirely. Allow plants to fully mature in the field if weather permits. Harvest when majority of pods have turned brown but before they split open.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers over young plants. Dust with diatomaceous earth or neem oil. Encourage parasitic wasps by planting flowering herbs nearby.
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Monitor for larvae on leaves. Use Bt (Bacillus thuringiensis) if populations are heavy. Remove affected leaves. Encourage natural predators.
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Spray with strong water jet to dislodge. Use insecticidal soap or neem oil. Introduce ladybugs and parasitic wasps.
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Use yellow sticky traps. Spray with neem oil or insecticidal soap. Increase air circulation around plants.
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Ensure good air circulation. Spray with sulfur or baking soda solution (1 tbsp per gallon water). Remove heavily affected leaves.
Uses
Dijon Mustard Production
CulinaryThe primary use of Dijon 113 is producing the famous Dijon mustard condiment. Seeds are ground and fermented with verjuice to create the sharp, complex flavor profile. [source]
Mustard Seeds & Condiments
CulinaryWhole or crushed seeds are used as a spice in cooking, pickling, and condiment making. Adds pungent, spicy flavor to dishes and preserves. [source]
Oil Production
HouseholdMustard seeds are pressed to produce mustard oil, valued in South Asian cooking and used in soap and cosmetic manufacturing. [source]
Traditional Medicine & Health
MedicinalBrown mustard seeds contain glucosinolates and have been used traditionally for digestive support, warming properties, and anti-inflammatory applications. [source]
Natural Pest Control
HouseholdMustard is grown as a cover crop and green manure to suppress soil-borne pests and diseases, improving soil health for subsequent crops. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest when 70-80% of seed pods have turned tan to brown and seeds rattle inside, typically 90-120 days after planting. Cut plants at the soil line with a sharp knife or sickle. Dry harvested plants in bundles for 2-3 weeks in a warm, dry location. Thresh dried plants by rubbing or beating to release seeds. Winnow to remove chaff. Store seeds in a cool, dry place. For highest pungency and oil content characteristic of true Dijon mustard, allow seeds to mature fully before harvest.
Fun Facts
- 🌱 Dijon 113 is named after Dijon, France, which has been the center of mustard production since the 13th century and holds protected geographical indication status for Dijon mustard.
- 🌱 The '113' designation refers to the variety number developed by French seed breeders to create the optimal seed characteristics for authentic Dijon mustard production.
- 🌱 Brown mustard (Brassica juncea) is significantly more pungent than yellow mustard (Sinapis alba) due to higher concentrations of volatile compounds called glucosinolates that develop as seeds mature.
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