2 in stock
Botanical Name: Sinapis alba
Quick and easy to grow, seedlings and sprouts make attractive yearround garnish and toppings for salads, snacks or stir-fries.Mustard is very easy to grow and to crop at the same time as cress, sow four days later.
The tiny spicy leaves can spice up everything from eggs to salads.
How To Grow Growing in a Mr Fothergill’s Kitchen Seed Sprouter:
Spread about 1 tablespoon of seeds in one or more of the four clear plastic trays. Stack the clear trays on top of the bottom tray. Pour enough water into the top tray to cover the outlet. This will commence the siphoning action and water will drain down through each of the trays and outlets. When finished draining, empty any excess water from the bottom tray. The water that stays in the clear trays is enough to provide the necessary humidity for successful seed germination. Water in this way at least 2-3 times each day.
Growing in a jar:
Place about 1 tablespoon of seeds in a large jar or similar container. Cover the opening of the container with a fine clean cloth and secure with a rubber band.
Add enough warm water to completely cover seeds and soak overnight at room temperature. Next day, pour off excess water through the mesh cloth. Add fresh water to
thoroughly rinse and drain. Rinse and drain sprouts at least twice a day.
DISCARD IMMEDIATELY ANY SPROUTS WITH DARK BROWN OR GREY DISCOLOURING AND HAVE A PUNGENT SMELL
When To Plant All year round
Harvest All year round as required
Sow Spring, Summer, Autumn, Winter
Important Note Each pack should produce approximately 4 trays of sprouts. Some sprouts varieties will develop what appear to be a fine white fluffy growth. This is not to be confused with mould; these are in fact the roots of the sprout. Only if the colour changes or the sprouts start to smell, should they be discarded.