Black Mustard Seeds

Brassica nigra

Grown on Ophidian Farms - always organic!

40 days.  There are approximately 40 varieties of mustard plants grown around the world but only 3 of these are used to produce mustard seeds - white mustard (more commonly called yellow mustard, Brassica alba), brown mustard (Brassica juncea) and black mustard (Brassica nigra). Black mustard seeds have a well-deserved reputation for their pungent spicy aroma and flavor and are a common ingredient in Indian cooking. The pungency of black mustard is more robust than of brown mustard, and is not easily found these days. Like many heirlooms, the rarity has nothing to do with flavor but rather everything to do with convenience. Unlike their yellow and brown cousins, black mustard cannot be harvested by machines which make production much more expensive. Mustard seeds have been highly prized both as a medicinal as well as culinary spice for many years. The earliest reference to mustard dates back to 500 BC in early writings from India. Black Mustard Seeds give a pleasant, complex flavor to spice blends, and are often used in Dijon mustards and whole seed deli mustards. Try them in curries and soups, and tossed with vegetables or potatoes before roasting.

Heirloom, open-pollinated, organically-grown seeds.

Botanical Names: Brassica nigra
Family: Brassicaceae
Common Names: Black Mustard
Life Cycle: Annual
Plant Type: Upright leafy greens

Auction is for 1 packet = 300 seeds

Germination rate = 92 %

Harvested fresh in fall of 2021, for sale through 2022!

Sow Depth: ½ inch
Row Spacing: 24 icnhes
Plant Spacing: 4-8 inches
Germination: 3-12 days

GROWING TIPS:  For optimum flavor, grow in cool weather.  Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.  Sow in average well-worked soil in full sun. Do not plant where members of the cabbage family were planted in the past two years. Plant in early spring and again in midsummer for a fall crop.  In rows 24 inches apart, sow seeds evenly and cover with ½ inch fine soil. Firm lightly and water gently.  Seedlings emerge in 10-21 days depending on soil and weather conditions.  For continuous harvest, sow every 14 days until the weather becomes hot.  Thin gradually to stand 4-8 inches apart starting when seedlings are about 1-2 inches high.

Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.  Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.  Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.

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