White Mustard SEEDS - annual Vegetable

White Mustard is the mildest mustard variety and easy to grow. It matures in 70-90 days when seed pods turn brown. Dry the pods in a bag for a few weeks, then shake to release seeds. Store seeds airtight until grinding. Hot, dry climates speed up seed development.

• White Mustard seeds are used for a great cover crop due to its nematode suppression.
• Mild Flavor: White mustard seeds are the mildest of the three main mustard varieties (white/yellow, brown, and black).
• Appearance: They are small, spheroid seeds, typically 1.0 to 1.5 mm in diameter, with a color ranging from beige or yellow to light brown. When ground, they form the basis of the familiar yellow mustard condiment, sometimes with added coloring like turmeric.
• Culinary Uses:
  • The seeds are primarily used to make mustard condiments, either whole, ground into a powder, or processed into a paste.
  • White mustard seeds are known for their milder flavor compared to black mustard seeds.
  • The leaves can be eaten raw (especially when young and tender for salads) or cooked. In Greece, the leaves are eaten during winter before the plant blooms.
  • The flowers can also be eaten, with a sweet, vegetal, and piquant flavor, often used as a garnish or in various dishes.
• Agricultural Uses:
  • It is grown as a fodder crop for livestock.
  • It is commonly used as a cover crop and green manure to suppress weeds, prevent soil erosion, and improve soil tilth. Certain varieties can also help suppress sugar beet cyst nematodes.
    
• Annual Plant

  Germination:  5-7 days

  Seed Planting Depth: 1/4"

  Starting Indoors/Outdoors:  Sow outdoors in spring , 2-3 weeks before your last frost date. Sow every 1",  thin to 6" apart. 

  Light Needs:  Sun

  Soil Needs: White Mustard needs average to rich, well drained soil

  Uses:  Medicinal, culinary, attracts bees and beneficials

   White mustard is an annual plant belonging to the cabbage family