Mustard seeds: a description of the industrial varieties, application in agriculture, crop farming

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2020-06-07 01:00:10

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Mustard — culture vegetable belonging to the family Cruciferae. There are several dozen species of plants, but as a spice only used three varieties — white, black and brown.

White Mustard (White Mustard, lat. Sinapsis alba) is widespread in North America and Europe. The plant is an annual, short (60 cm). Mustard seeds of this variety are very bright, with a hint of honey, moderate spicy.mustard SeedsBrown mustard (or saperda, lat. Brassica juncea, eng. Brown Mustard) in popularity ahead and white, and black. Moderately spicy. Mustard seeds - 2 mm in diameter, rounded, brown or brownish. Home to plants consider the Himalayas, although it is cultivated mainly in India. Russia “met” with brown mustard in the eighteenth century by Germans invited by Catherine II to the development of the South of Russia. Among the first settlers was a missionary, doctor and interpreter Conrad Neitz. It was his ‘a light hand” the mustard got on the Royal table.

Brown mustard is now sold in powder form as a normal dining room in almost every grocery store.mustard SeedsBlack Mustard (Black Mustard, lat. Brassica nigra), still referred to as French, has a fairly long, up to a meter, the stem. Boxes of seeds are revealed immediately after ripening, which is extremely difficult to cleaning. Grown mainly in South Asia. Of black mustard seeds are most acute, but also the most fragrant of cultivated varieties.Change mustard priceThe Plant is valued since antiquity as a medicinal and as a culinary. The unique properties of mustard are due to the contained substances, including minerals (calcium, copper, manganese, selenium, iron, zinc), phytohormones, vitamins, antioxidants. Mustard seeds — a storehouse of energy and dietary fiber, which is essential for those who suffer from excess cholesterol, which leads Niacin (vitamin B3). Fruits contain flavonoids (antioxidants), lutein, zeaxanthin, carotene and many vitamins, fight free radicals (C, E, C, A), and sterols (sitosterol, campesterol, avenasterol, stigmasterol, brassicasterol), myrosin, sinigrin, acid (Aksenova, erukova, palmitic, oleic).

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Sowing seeds of mustard

The Demand for mustard seeds is increasing every year. The plant is profitable to grow on sale, and for their own consumption.

Sowing seeds of mustard helps to restore the health of the soil, increase fertility, to destroy the pathogens of diseases such as late blight, Fusarium, scab, etc. Don't like mustard the wireworm, slug, mole cricket, pea moth. Sowing of green manure without exaggeration allows you to opt out of many fertilizers, which is beneficial for conventional farmers, and substantial farms and farmers, because natural recovery of the soil to replace the drugs created by chemical based, it is impossible. Sowing mustard seeds restores the balance of the soil by natural means, what's really important. The plant soon grows and is able to quickly build up a lot even in the cold period.

Mustard is Especially effective when combined with legumes (alternates through a series). It is a green manure, good loosening, structuring, draining the soil and increase the capacity. The plant root system is capable of penetrating up to three meters. This quality has allowed to recognize the mustard culture, protecting the soil from erosion in autumn and spring time (and if you leave it uncut, even in the winter). It perfectly holds the snow, contributing to the accumulation of moisture and reducing the freezing of the soil. In the steppes, where the winds are stronger and more frequent, the plant is sown among winter crops (rows).Sowing seeds of mustard

As a forage crop mustard is used in the form of green mass. Its value is close to the feed.

The Sowing of mustard seeds is best done on soils treated previously fertilized (plant “redesigned” fertilizer, making it digestible for the next crop), sod-podzolic and sandy loam. Seeds germinate already at +1 degree Celsius, shoots tolerate frosts to -5 degrees.

Mustard Seeds (price depends on the variety, on average — about 30 rubles per kilogram) it is better to buy in specialized stores.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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