• Mustard, Black - microgreens seeds for growing
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Sinapis nigra

Mustard, Black - microgreens seeds

✨Bold and spicy black mustard microgreens - intense flavor, quick growth, and brimming with nutrients.

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18,00 zł
18,00 zł
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    Fiery, fast, and foolproof — Black Mustard microgreens bring bold heat to your plate in under two weeks.

    Very easy to grow — vigorous germination with no soaking required; thrives on soil or pads with simple bottom watering
    Ready to harvest in as little as 8–12 days from sowing, with visible sprouts emerging in just 2–3 days
    Rich in vitamins A, C, E and K, plus glucosinolates (sinigrin) that support natural antioxidant enzyme activity
    Delivers a sharp, building mustard heat with a satisfying crisp and juicy bite — a chef's secret for elevating sandwiches, salads, sushi and grain bowls
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    Mustard, Black - microgreens seeds for growing

    Details

    Fiery, fast, and foolproof — Black Mustard microgreens bring bold heat to your plate in under two weeks.

    Very easy to grow — vigorous germination with no soaking required; thrives on soil or pads with simple bottom watering
    Ready to harvest in as little as 8–12 days from sowing, with visible sprouts emerging in just 2–3 days
    Rich in vitamins A, C, E and K, plus glucosinolates (sinigrin) that support natural antioxidant enzyme activity
    Delivers a sharp, building mustard heat with a satisfying crisp and juicy bite — a chef's secret for elevating sandwiches, salads, sushi and grain bowls
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Black Mustard microgreens
    Botanical Name Brassica nigra (L.) W.D.J. Koch
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Deep green cotyledons; white to pale cream stems
    Flavor & Texture Sharp, building mustard heat; crisp and juicy
    Seed Count per 10g ~3,000–3,500 seeds (≈300–350/g)

    Cultivation Data

    Difficulty Very easy — vigorous
    Preferred Medium Soil or growing pads; avoid overwatering (mucilaginous seed); bottom watering strongly recommended
    Seeding Density (1020 tray) 10 g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) ~0.8 g per 10×10 cm
    Expected Yield ≈8–12× seed weight
    Soaking No (mucilaginous — do not soak)
    Blackout Days 2–3 days
    Watering, pH & Temp Bottom water to keep medium evenly moist; pH 6.0–6.5; temperature 18–22 °C with good airflow; avoid over-seeding
    Sprouting Time 2–3 days
    Harvest Time 8–12 days

    Health & Nutrition

    Vitamins A (beta-carotene), C, E, K
    Minerals Calcium, iron, phosphorus, potassium, manganese, sulfur
    Notable Compounds Glucosinolates (sinigrin) → allyl isothiocyanate; flavonoids; phenolic compounds
    Health Benefits Supports immune function and natural antioxidant enzyme activity; glucosinolates and their breakdown products (allyl isothiocyanate) have demonstrated anti-inflammatory properties; pungent compounds may stimulate digestive secretions; notably higher concentrations of beta-carotene and vitamin C compared to mature mustard greens
    ABOUT

    Black Mustard microgreens (Brassica nigra) are one of the most electrically flavoured greens you can grow indoors — the moment you cut into a tray, a clean, pungent warmth fills the air, a scent halfway between freshly cracked mustard seeds and a spicy summer garden. The cotyledons emerge a vivid emerald green on near-white stems, creating a striking visual contrast that looks as intentional on a restaurant plate as it does in a home kitchen. Scatter a pinch over a warm lentil soup, tuck them into a banh mi, or use them to finish a tartare — their sharp heat and satisfying snap do in seconds what a condiment takes a spoonful to achieve. With no soaking, near-perfect germination and a harvest window under two weeks, there has never been a better moment to grow your own.

    GROWING INSTRUCTIONS
    1 Prepare your tray: Fill a 25×50 cm tray with a thin, even layer of pre-moistened potting soil or a coco-fibre growing pad — aim for about 2–3 cm depth. Press the surface gently so it is flat and firm; uneven surfaces lead to patchy germination. You should feel just a hint of moisture when you press a fingertip in.
    2 Sow the seeds: Weigh out 10 g of black mustard seeds and distribute them evenly across the surface. Do not pre-soak — these are mucilaginous seeds, meaning they form a gel-like coating when wet, which causes them to clump and stick to each other if soaked. Scatter lightly and resist the urge to pile them on; a single layer is your goal.
    3 Mist gently and cover: Using a fine-mist spray bottle, give the seeds one light pass — just enough to settle them without pooling. Stack a second tray on top to create darkness and light pressure, which encourages the roots to push down into the medium. Within 24 hours you will notice the seeds beginning to swell and the first tiny white root-tips appearing.
    4 Blackout phase (2–3 days): Keep the covered tray in a warm spot at 18–22 °C with good airflow around it. Bottom-water once each day by pouring a small amount of water into an outer tray — this keeps the surface from becoming too wet, which is crucial with mucilaginous seeds. By day 3 you will see a forest of pale, eager shoots pushing against the lid.
    5 Bring to the light: Remove the cover once shoots reach about 2–3 cm — they will be a creamy yellow-white at this stage, which is perfectly normal. Move the tray under a grow light or to a bright windowsill; within 12–24 hours the cotyledons will transform to a deep, lively green as chlorophyll develops. This colour change is one of the most satisfying moments in microgreens growing.
    6 Water and grow (days 4–10): Continue bottom-watering once daily, keeping the medium evenly moist but never soggy. Maintain good air circulation — black mustard is vigorous but will dampen off if airflow is poor. Watch as the stems thicken and the leaves open wide; the aroma will grow noticeably spicier each day.
    7 Harvest: When the cotyledons are fully open, bright green and sitting at 5–8 cm tall — typically between day 8 and day 12 — harvest with sharp scissors, cutting just above the growing medium. Rinse gently, spin dry and use immediately for maximum heat and crunch. Any excess keeps in a sealed container in the fridge for 3–4 days.

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