Mustard Seeds

Description :

• Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard  or white/yellow mustard.
• Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.

Varieties :

• Refined. Refined mustard oil is extracted by pressing mustard seeds.
• Grade I. Grade I Mustard Oil, more commonly known as Kachchi Ghani, is raw mustard oil in its purest form. ...
• Grade II.

Management
Propagation
Seed 6 - 7 kg/ha

Spacing
45 x 30 cm in beds

Manure
Basal: FYM 25 t N 25 kg, P 60 kg.  Top dressing: N 25 kg

Weeding
2 - 3 weeding

Cropping and harvest
Duration: 3 - 4 months.  Plants pulled after pods turn brown, dried in the sun and threshed.

Irrigation/Cultivation
Cultivation
Mustard seeds generally take eight to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.