Sinapis alba
Mustard, White - microgreens seeds
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€3,95 - Regular price
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- Sale price
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€3,95
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Bright green white mustard microgreens with a clean, gentle mustard warmth, ready in 8–12 days.
Very easy: no soaking, fast and even germination, and a dense green tray.
From seed to harvest in 8–12 days: 2–3 days covered in the dark, then light.
Sow 30 g per 25 × 50 cm tray. We checked this rate in our own test trays.
Mild mustard warmth with juicy, tender stems. Use it generously in egg sandwiches, on smoked salmon and in salads.
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Details
Bright green white mustard microgreens with a clean, gentle mustard warmth, ready in 8–12 days.
Very easy: no soaking, fast and even germination, and a dense green tray.
From seed to harvest in 8–12 days: 2–3 days covered in the dark, then light.
Sow 30 g per 25 × 50 cm tray. We checked this rate in our own test trays.
Mild mustard warmth with juicy, tender stems. Use it generously in egg sandwiches, on smoked salmon and in salads.
SPECIFICATION
Seed
| Common name | White mustard microgreens (also called yellow mustard) |
| Botanical name | Sinapis alba |
| Seed type | Conventional, untreated, non-GMO |
| Seeds per gram | approx. 200–250 |
Growing
| Difficulty | Very easy — good for beginners |
| Growing medium | Potting soil or coco coir |
| Sowing rate | 30 g per 25 × 50 cm (1020) tray, range 25–35 g; about 2.4 g per 10 × 10 cm |
| Soaking | Not needed — sow dry, as wet seeds turn sticky |
| Blackout | 2–3 days under a lightly weighted cover |
| Temperature | 18–22 °C |
| Harvest | 8–12 days after sowing, when the seed leaves are fully open |
| Yield | approx. 250–300 g per tray, depending on light and conditions |
Taste and colour
| Flavour | Clean, mildly hot mustard taste; tender, juicy stems |
| Colour | Pale cream to white stems, bright green seed leaves |
ABOUT
White mustard, Sinapis alba, is the plant that gives the pale yellow mustard seed. Grown as a microgreen it fills a tray quickly with pale, upright stems and broad, bright green seed leaves. The taste is a clean mustard warmth that builds gently on the tongue, with a juicy, tender bite.
It is a different plant from leaf mustards such as Red Frilled, which belong to Brassica juncea. White mustard has larger seeds, stays green, is cut at the seed-leaf stage and tastes milder, so it works as an everyday green rather than a garnish. The two share a name because the word mustard first meant the condiment: a paste of ground seed mixed with must, the juice of unfermented grapes.
Sow the seeds dry. White mustard seeds form a sticky gel as soon as they get wet, so soaked seeds clump and cannot be spread evenly. Why 30 g per tray? The seeds are about twice as heavy as leaf mustard seeds, so the same weight gives fewer, larger seedlings; 25–35 g fills a 25 × 50 cm tray evenly without keeping it too damp.
IN THE KITCHEN
White mustard microgreens are mild enough to use by the handful. Pile them into egg mayonnaise or cheese sandwiches, onto smoked salmon, avocado toast and cottage cheese, through lentil and potato salads, or onto soups and grain bowls just before serving. Keep them dry in a closed box in the fridge and use them within about a week.
GROWING INSTRUCTIONS
Why Choose Deliseeds?
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Untreated & Non-GMO, Conventional or Organic Safe, high-germination seeds. We also offer wide selection of certified organic seeds.
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