• Mustard, Green - microgreens seeds for growing
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Mustard, Green - microgreens seeds

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39,00 zł
39,00 zł
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    Grow a tray of bold, peppery heat in under two weeks — green mustard microgreens are the chef's shortcut to instant flavour.

    Beginner-friendly brassica with fast, uniform germination — no soaking required, no fuss
    Ready to harvest in just 8–12 days from sowing to scissors
    Rich in vitamins C, K and A, plus glucosinolates that support the body's natural align-items:flex-start;gap:12px;margin-bottom:10px"> Delivers a fresh, building warmth — perfect for salads, grain bowls, sushi, and avocado toast
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    Mustard, Green - microgreens seeds for growing

    Details

    Grow a tray of bold, peppery heat in under two weeks — green mustard microgreens are the chef's shortcut to instant flavour.

    Beginner-friendly brassica with fast, uniform germination — no soaking required, no fuss
    Ready to harvest in just 8–12 days from sowing to scissors
    Rich in vitamins C, K and A, plus glucosinolates that support the body's natural align-items:flex-start;gap:12px;margin-bottom:10px"> Delivers a fresh, building warmth — perfect for salads, grain bowls, sushi, and avocado toast
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Green Mustard microgreens
    Botanical Name Brassica juncea
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Pale to light green stems; bright green cotyledons (stem colour is variety-dependent and may be closer to white in some cultivars)
    Flavor & Texture Fresh mustard with medium, building heat; tender and slightly silky bite
    Seed Count per 10g ~3,500 seeds (≈350/g) — note: seed count varies by cultivar from ~350 to 700/g across Brassica juncea varieties

    Cultivation Data

    Difficulty Very easy — uniform stands, fast germination
    Preferred Medium Soil or seed-starting mix strongly recommended; hydroponic pads possible but soil yields best results
    Seeding Density (1020 tray) 10–15 g per 1020 tray (25×50 cm); 10 g is suitable for a lighter stand, 12–15 g for a fuller commercial tray
    Seeding Density (10x10 cm) 0.8–1.2 g per 10×10 cm
    Expected Yield ≈8–12× seed weight
    Soaking No — mucilaginous seed; do not soak
    Blackout Days 3–4 days (sources vary: 2–3 days also reported; 3–4 days is the more commonly cited range)
    Watering, pH & Temp Bottom water to keep medium evenly moist; avoid surface misting on seeds. pH 6.0–6.5. Temperature 18–22 °C with good airflow; avoid over-seeding to prevent damping off.
    Sprouting Time 2–3 days
    Harvest Time 8–12 days from sowing

    Health & Nutrition

    Vitamins C, K, A (also B6, E, folate present in meaningful amounts)
    Minerals Calcium, potassium, iron, magnesium, phosphorus
    Notable Compounds Glucosinolates (including sinigrin), polyphenols, carotenoids (beta-carotene, lutein), flavonoids
    Health Benefits Supports immune function via vitamins A and C; glucosinolates support normal vitamin K supports normal blood clotting; antioxidant polyphenols and carotenoids help protect cells from oxidative stress
    ABOUT

    Green mustard microgreens are one of the most satisfying quick-grows in any grower's repertoire — tiny seeds that explode into a lush, vivid green canopy with almost no effort. Bite into a handful and you get that clean, building mustard warmth: not aggressive, but enough to wake up a grain bowl, a soft cheese sandwich, or a bowl of miso soup in an instant. The cotyledons are a fresh, grassy green with a tender, almost silky texture that wilts beautifully into warm dishes or holds its own raw. Right now is the perfect moment to sow a tray — you'll be harvesting in less than two weeks and wondering why you ever bought bagged salad leaves.

    GROWING INSTRUCTIONS
    1 Fill your tray with about 3–4 cm of fine, moist potting soil or seed-starting mix. Press it down lightly so you have a flat, even surface — this sets the stage for a perfectly uniform stand that's a joy to harvest.
    2 Scatter 10 g of dry green mustard seeds evenly across the surface of a 25×50 cm tray (or about 0.8 g for a 10×10 cm tray). No soaking needed — mustard seeds are mucilaginous and will turn sticky and hard to handle if wet. Just distribute them dry and press gently into the soil for good contact.
    3 Cover the tray with an inverted tray or blackout dome and place in a warm spot (18–22 °C). Within 24–48 hours you'll start to see the first tiny white sprout tails — a little thrill every time. Keep the medium evenly moist using a bottom-watering tray; avoid overhead misting directly onto seeds to prevent rot.
    4 After 3–4 days in the dark, peek underneath — your seedlings should be standing upright and pushing the cover up. This is the signal to move them into the light. You'll notice them transform from pale yellow to bright, vivid green within just a few hours of exposure to light.
    5 Place the tray under a grow light or on a bright windowsill with good airflow. Bottom-water once or twice daily, keeping the pH of your water between 6.0 and 6.5. Watch the cotyledons unfurl and the tray fill in — the smell of fresh mustard will start to come through around day 6 or 7, a sure sign things are going well.
    6 Harvest between day 8 and 12, once the cotyledons are fully open and just as the first true leaves begin to emerge. Use a sharp knife or scissors to cut just above the soil line. Grab a small bunch, snip cleanly, and you'll get that satisfying resistance that tells you the stems are firm and full of life.
    7 Rinse gently under cool water, pat dry, and use immediately for the best flavour and texture. Store any surplus loosely in a sealed container in the fridge and use within 3–5 days — they're at their brightest and punchiest right after harvest.

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