Mustard seeds: spicy leaves, sprouts and seasoning seeds

Botanically, mustard and many plants with a similar flavour belong to the brassica family. This plant family includes numerous species with peppery, cress-like or mustardy heat, including cress, rocket, radishes, mooli, horseradish and various Asian greens. Natural mustard oil glycosides are responsible for this typical pungency, releasing their intense aroma when the plants are cut, crushed or chewed.

Classic mustard varieties include white mustard (Sinapis alba), brown mustard (Brassica juncea) and black mustard (Brassica nigra). White mustard is considered milder, while brown and black mustard have a stronger, hotter flavour. The seeds are used above all, making them interesting for spice blends, mustard preparations and traditional herb cooking.

Leaf mustard is a particularly practical side of this plant group. It is grown not primarily for its seeds, but for its spicy leaves. Varieties such as red leaf mustard, broad-leaved mustard and other Brassica juncea forms provide fast-growing leafy vegetables with a mustardy, spicy, slightly cabbage-like or radish-like flavour. Young leaves are suitable for salads, sandwiches and baby leaf mixes, while older leaves can be briefly steamed or used in stir-fries.

Sprouts and young shoots also bring out the typical mustard heat in an especially fresh way. Mustard, cress, rocket and other brassicas develop an intense aroma even as seedlings and are suitable for bread, bowls, salads, quark, dips and cold dishes. This makes them ideal for anyone who wants to harvest fresh seasoning quickly and in a space-saving way.

In the garden, mustard and related brassicas are often uncomplicated, fast-growing crops. Many species are suitable for beds, raised beds, balconies, containers or sprouting trays. At the same time, good crop rotation is important: mustard and other brassicas should not be grown repeatedly in the same place or directly after cabbage, rocket, cress, radishes or mooli.

• Seeds for mustard, leaf mustard and related plants with a mustardy, spicy aroma
• Fast-growing brassicas for salads, sprouts, stir-fries, culinary herbs and seasoning seeds
• Diverse varieties with mild to strong heat, decorative leaves and high culinary value

With mustard seeds and seeds for spicy brassicas, you can grow plants that deliver fresh seasoning after only a short time - from tender leaf mustard to piquant sprouts and bold mustard seed.