Yellow Mustard – 100 Seeds

Yellow mustard (Sinapis alba – also known as (Brassica hirta) is native to middle Asia, northern Africa, and the Mediterranean. It has the mildest mustard flavor, has a yellow seed coat and is primarily grown for the condiment industry, where it is used to produce traditional yellow mustard condiment, mayonnaise and certain salad dressings. The seed of yellow mustard also contains a water-binding mucilage that has been used as a binding agent and protein extender in prepared meats.

The mustard plants have sturdy stalks with wrinkled, lobed, and dark green leaves. Yellow, 4-petaled flowers appear on spikes in early summer. Both the yellow mustard seed and the greens of this herb plant are used. The greens can be cooked or steamed, but as the summer gets hotter, the greens get stronger with a bitter taste.

Growing Yellow Mustard

Indoor Sowing: Not Recommended.

Direct Sowing: Early Spring, Late Summer and Autumn.

• Sow the mustard seed three weeks before your last frost date.
• Plant your mustard seeds about 2.5 cm apart.
• Once they germinate, thin the seedlings so that they are 15 cm apart. Mustard plants grown for seed are planted further apart than plants grown for just leaves as the mustard plant will be getting much larger before it flowers.
• The plants enjoy cool weather and will bolt quickly in warmer weather.  Mustard plants that bolt due to warm weather will produce poor flowers and seeds.
• Although the Mustard plant does not require a lot of water, it is important to water the plant during dry spells.