Spring Mustard is white mustard, an annual crop of the cruciferous family, widely used both in the food industry and agriculture. The plant grows quickly, reaching a height of 40‑50 cm, has straight branching stems and simple leaves that gradually decrease in size as it rises. Flowers are gathered in corymbose inflorescences, and fruits are thin linear pods with small spherical seeds of various shades from pale yellow to brown. Seeds are used as a spice and oilseed crop; their taste is piquant and aromatic but crystallizes quickly.
Spring Mustard is distinguished by high resistance to unfavorable conditions: it withstands drought, frost, and brief cooling. Thanks to a strong root system, the plant loosens the soil, enriches it with nitrogen, phosphorus, and potassium, and also suppresses weeds, acting as a natural insecticide and nematocide. In crop rotation, it is valued as a green manure: green mass is plowed into the soil before flowering, after which the next crop can be planted immediately.
For growing, Spring Mustard is recommended to be sown early in spring – when the air temperature reaches +5…+7 °C and the soil has dried out. Sowing can be done by broadcasting or in rows with a 10–15 cm gap between rows, no deeper than 2 cm. The yield of white mustard can reach 15‑20 ц/га, and with proper agronomy – up to 25 ц/га for the Sarapet variety. After harvesting, stems are bundled into sheaves and hung to dry; seeds are cleaned of debris and stored in a dark, dry place at +10…+15 °C, where they retain germination for up to 3 years.
In the food industry, Spring Mustard is used as a spice, powder, oil, and cake. The oil is rich in omega‑3 and omega‑6 fatty acids, vitamins E and K, has bactericidal properties and does not oxidize when fried. Mustard cake is used as a protein additive in animal feed and as fertilizer to improve soil structure. Thanks to these characteristics, Spring Mustard is a versatile product suitable for both home use and industrial production.
