White mustard

Short description of the species

Botanical name

White mustard

Latin name

Sinapis alba

Family

Brasicaceae

Origin

The Mediterranean region and parts of Asia

Crop classification

spices and herbs

Exposure

light-loving

Frost resistance

Frost-hardy (down to -7 °C) / perennial (overwinters in the form of seed)

Optimal growth temperature

18 - 25°C

Water requirement

Regular irrigation, not drought-tolerant

Soil requirement

Loamy, loamy-sandy soil

Soil pH

6,5 – 7,5

Edible part

Semen sinapis (mustard seed)

accessibility

Usage

Mustard seeds are used to make table mustard, often combined with other types for specialty products. In the food industry, they are used for seasoning dishes, pickling vegetables, preparing sauces, mayonnaise, and marinades. Industrially, oil is extracted from them, which is used in food products and other applications.

Crop rotation placement and fertilization requirements

In Slovakia, mustard is grown as an annual crop.

Track: II.

Suitable preceding crops: crops fertilized with manure, root crops, legumes, cereals. It should not be grown after sunflower, soybean, or other Brassicaceae crops.

Fertilization: Due to its short growing season, white mustard requires quickly available nutrients.

Varieties: Mustard varieties are evaluated by characteristics such as length of the growing season, plant height, seed yield and weight, oil content, health and disease resistance, uniformity of ripening, and usability.

Cultivation practices

Mustard is sown from late March to early April by direct seeding.

Cultivation practices – bed system (directly into the soil)

Harvest and storage:

Harvest is traditionally carried out with a combine harvester equipped with a rapeseed adapter. In large-scale production, harvesting is done directly with a combine when the lower leaves have fallen, the entire stand is thinned and lightened, yellow-brown, and in full maturity (the stem and branches are dry and brittle).

Use: Mustard seeds are used for making table mustard, often in combination with other species for specialty products. In the food industry, they serve to season dishes, pickle vegetables, and prepare sauces, mayonnaise, and marinades. Industrially, oil is extracted from them for use in food and other products.

Effects on human health:

Constituents: glucosinolates, the glycoside sinalbin, fatty acids, essential oils

Phytotherapeutic groups: carminative, stomachic

Diseases and pests: Sinapis alba is susceptible to pests such as flea beetles (Phyllotreta spp.), aphids, cabbage seed weevils, and pollen beetles. The most common diseases are Alternaria leaf spot (Alternaria spp.), downy mildew (Peronospora brassicae), bacterial leaf spot, and white mold (Sclerotinia sclerotiorum).