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Brown Mustard Seed

Brown Mustard Seed Brown Mustard Seed Brown Mustard Seed Brown Mustard Seed Brown Mustard Seed
Brassica juncea. One of the most commonly used of all spices, Brown Mustard Seed is the base of the condiment Mustard. Our Brown Mustard Seed is very pungent, the type used as the base for the more spicy and biting European Mustards like Dijon or even Indian Mustards. Easy to grow, Brown Mustard Seed is best direct-sown in well-draining, fertile soil as soon as the ground can be worked in early spring, or in late summer for fall harvest. Growing to about 3' tall, it is a prolific and hardy annual with nice yellow flowers that bloom in the summer. Once the seed pods form and plump up, harvest them before they open and drop off. Hang the pods to dry them until they turn brown. Then, thresh them and use the prized seed in your favorite recipes. Hardy annual. (OP.)

Average seed life: 4 years.

One packet of about 2,000 seeds
Catalog #6185
$3.55
  • Buy 10 for $3.20 each and save 10%
  • Buy 50 for $2.65 each and save 26%

Availability: In stock

$3.55

Gardening Tips

Brown Mustard Seed Sowing Instructions
Planting Depth
:1/4”-1/2”
Seed Spacing:1”-2”
Plant Spacing:18”-30”
Days to Germination:6-14 days
Germination Temperature:45°-75°F

Mustard is easy to grow in cool weather. Direct-sow outdoors in early spring as soon as the soil can be worked and/or in late summer for fall harvest. Mustard is best planted in full sun in fertile, well-draining soil. Keep the seedbed moist and well-weeded until seedlings emerge. Once they are 3" to 4" tall, thin plants to 4" to 6" apart. Keep evenly moist. After blooming, watch for developing seedpods: begin harvesting the seedpods before they open and drop, as Mustard readily self-sows. Store the seedpods in paper bags and hang them to cure in a warm, dry place. When the pods turn into brown husks, thresh them (separate the seed from the pods). Rub the pods between your palms over a large container to release the seeds. Put the seeds and their chaff through a sieve just large enough to let the seeds pass through, then discard the chaff.

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