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

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18,00 zł
18,00 zł
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    Twelve days to a tray full of fiery, jewel-green bite — white mustard microgreens are the fastest flavour upgrade in your kitchen.

    Very easy to grow — mucilaginous seeds need no soaking and germinate vigorously within 2–3 days; ideal for beginners and commercial growers alike.
    Ready to harvest in just 8–12 days from sowing, making it one of the fastest-cycling crops in any microgreen rotation.
    Rich in vitamins C, K and A, plus calcium, potassium and manganese; contains sinalbin-derived isothiocyanates and polyphenols that support antioxidant defences and healthy blood clotting.
    Delivers a clean, mild-hot mustard flavour with a juicy, tender bite — perfect for layering into sandwiches, topping grain bowls, finishing soups, or adding snap to sushi rolls.
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    Mustard, White - microgreens seeds
    Mustard White - microgreens seeds for growing

    Details

    Twelve days to a tray full of fiery, jewel-green bite — white mustard microgreens are the fastest flavour upgrade in your kitchen.

    Very easy to grow — mucilaginous seeds need no soaking and germinate vigorously within 2–3 days; ideal for beginners and commercial growers alike.
    Ready to harvest in just 8–12 days from sowing, making it one of the fastest-cycling crops in any microgreen rotation.
    Rich in vitamins C, K and A, plus calcium, potassium and manganese; contains sinalbin-derived isothiocyanates and polyphenols that support antioxidant defences and healthy blood clotting.
    Delivers a clean, mild-hot mustard flavour with a juicy, tender bite — perfect for layering into sandwiches, topping grain bowls, finishing soups, or adding snap to sushi rolls.
    FULL SPECIFICATION TABLE

    General Specification

    Common Name White Mustard microgreens
    Botanical Name Sinapis alba
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Bright green cotyledons on pale cream-white stems
    Flavor & Texture Mild-hot mustard heat; tender, juicy bite
    Seed Count per 10g ≈2,000–2,500 seeds (≈200–250 seeds/g)

    Cultivation Data

    Difficulty Very easy — vigorous germinator; mucilaginous seeds require no soaking
    Preferred Medium Fine potting soil, coco coir, or grow mats; sow thinly and evenly on a level surface
    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 ≈300 g per 1020 tray (25–32× seed weight)
    Soaking No soaking — seeds are mucilaginous and must be sown dry
    Blackout Days 2–3 days under weighted cover at 18–22 °C
    Watering, pH & Temp Bottom-water only; keep medium evenly moist but not waterlogged. pH 6.0–6.5. Temperature 18–22 °C. Ensure good airflow after germination.
    Sprouting Time 2–3 days
    Harvest Time 8–12 days from sowing

    Health & Nutrition

    Vitamins Vitamin C, Vitamin K (phylloquinone), Vitamin A (beta-carotene)
    Minerals Calcium, potassium, manganese
    Notable Compounds Glucosinolates (primarily sinalbin) → isothiocyanates (p-hydroxybenzyl isothiocyanate); flavonoids (kaempferol, quercetin); polyphenols including sinapic acid; alpha-tocopherol (vitamin E)
    Health Benefits Isothiocyanates and flavonoids provide antioxidant, anti-inflammatory and antimicrobial activity; vitamin K supports normal blood clotting; vitamin C contributes to immune function and collagen synthesis; glucosinolates are associated with activation of the body's natural antioxidant enzyme pathways
    ABOUT

    White mustard (Sinapis alba) is one of the most rewarding microgreens you can grow: a handful of seeds transforms into a dense, vivid-green canopy within less than two weeks, with virtually no effort. Bite into a freshly cut stem and you get a clean, building heat — not aggressive, but unmistakably mustard — backed by a satisfying juicy crunch that holds up even under a light dressing. The slender pale stems and bright, flat cotyledons make it as pretty on a plate as it is punchy on the palate; scatter a small pinch over smoked salmon, avocado toast, or a warm lentil salad and the whole dish comes alive. Because white mustard seeds are mucilaginous, they lock moisture to the medium and practically germinate themselves — grow a tray now and you'll understand why professional chefs keep it on permanent rotation.

    GROWING INSTRUCTIONS
    1 Prepare your tray: fill a 25×50 cm tray (or any shallow container with drainage holes) with a 2–3 cm layer of fine potting soil, coco coir, or a grow mat — level and lightly firm the surface so seeds don't roll into clumps. A flat, even base is the secret to a uniform, photogenic harvest.
    2 Sow dry — no soaking needed: scatter approximately 10 g of seeds evenly across the tray surface (about 0.8 g per 10×10 cm). White mustard seeds are mucilaginous, meaning they gel when wet and are almost impossible to spread once soaked, so always sow them dry. Use a shaker bottle or salt shaker for effortless, even coverage.
    3 Press and cover for blackout: gently press the seeds into the medium with a flat lid or second tray, then place that second tray on top with a small weight to maintain seed-to-soil contact. Tuck the whole stack somewhere dark and warm (18–22 °C). Within 24 hours you'll notice a faint earthy warmth rising from the tray — that's your seeds already working.
    4 Watch the lift: after 2–3 days the seedlings will start pushing the cover tray upward — this is your cue! Remove the weight and cover, and move the tray into bright indirect light or under a grow lamp positioned about 30 cm above. The first pale shoots will green up rapidly; within hours you'll see them straighten and reach for the light.
    5 Water from below only: add a few centimetres of water to a second tray, set the growing tray inside, and allow the medium to absorb moisture for about 10 minutes, then remove. Repeat once or twice daily as needed, keeping the medium evenly moist — never waterlogged. Good airflow around the tray is just as important; a small fan or simply cracking a window prevents any surface moisture from lingering.
    6 Grow and observe: over the next 5–9 days under light, the cotyledons will unfurl into bright, flat, deep-green leaves on pale, upright stems. The mustard aroma becomes noticeably sharper as the crop fills in — a sign that glucosinolates are accumulating and flavour is building. Aim to keep the temperature at 18–22 °C and pH of your water at 6.0–6.5 for best results.
    7 Harvest at peak: when cotyledons are fully open, vibrantly green and 5–8 cm tall — typically days 8–12 from sowing — hold the stems gently and cut just above the soil line with clean scissors. Rinse, spin dry, and use immediately for maximum flavour and crunch. One 25×50 cm tray typically yields around 300 g of fresh microgreens — enough to top dishes all week.

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