Sinapis alba

White mustard is a fast-growing annual reaching 0.6m tall and 0.3m wide. Hardy to UK zone 6, it flowers June to August with seeds ripening July to September. The plant has both male and female organs, pollinated by bees, flies, and wind. It suits light sandy, medium loamy, and heavy clay well-drained soils across mildly acid to mildly alkaline pH, growing in semi-shade or full sun, and preferring moist soil.

Description

A cabbage family herb. It grows 50-80 cm high. It spreads 15 cm wide. It grows each year from seed. The stems are upright and branch towards the top. All the leaves have stalks. The leaves are oval and have lobes. They are bright green and sometimes have violet spots. There are up to 50 small yellow flowers in a group. The fruit are pods 2.5-5 cm long. The pods are hairy and have 1-4 seeds. They have beaks 1-3 cm long.

Edible Uses

Leaves can be eaten raw or cooked and have a hot, pungent flavour, particularly when raw. Young leaves work well as a flavouring in mixed salads, while older leaves are better used as a potherb. The seed can be sprouted and eaten raw in about 4 days — it has a hot flavour and is often used in salads. Ground seed is the 'white mustard' of commerce, milder than the black mustard from Brassica nigra. The pungency develops when cold water is added to the ground seed, as an enzyme (myrosin) acts on the glycoside sinigrin to produce a sulphur compound over 10–15 minutes. Using hot water or vinegar, or adding salt, inhibits this enzyme and produces a milder, more bitter mustard. Nutritional values per 100g of dry seed (500 calories): Protein 27.2g, Fat 35g, Carbohydrate 34g, Fibre 6g, Ash 4.5g; Calcium 500mg, Phosphorus 800mg, Iron 16mg, Sodium 5mg, Potassium 732mg; Vitamin A 400mg, Thiamine (B1) 0.5mg, Riboflavin (B2) 0.37mg, Niacin 8mg. (Figures are median values from a range given in the source.)

Traditional Uses

It provides edible oil. The seeds are used as a spice. They are used for white mustard. The dried ground seeds make hot English mustard eaten with roast beef. The sprouted seeds are used for mustard cress in salads. The young seedlings are used in salads and sandwiches. The leaves of mature plants can be used as a potherb. They are cooked with eggs.

Medicinal Uses

The seed is antibacterial, antifungal, appetizer, carminative, diaphoretic, digestive, diuretic, emetic, expectorant, rubefacient and stimulant. Its cathartic action is due to the hydrolytic liberation of hydrogen sulphide. In China it is used for coughs with profuse phlegm, tuberculosis and pleurisy. In Western practice the seed is seldom used internally; externally it is made into mustard plasters using the ground seed, poultices, or added to bathwater, and is used for respiratory infections, arthritic joints, chilblains and skin eruptions. At a ratio of 1:3, the seed inhibits fungal growth. Care should be taken as the seed contains substances that are extremely irritant to the skin and mucous membranes. The leaves are carminative.

Known Hazards

The seed contains substances that irritate the skin and mucous membranes. The plant is possibly poisonous once the seedpods have formed. Mustard allergy possibly especially in children and adolescents. Retention of seeds possibly in intestines if taken internally.

Distribution

It is a temperate plant. It does not produce seeds in the tropics. In Argentina it grows below 500 m above sea level. It suits hardiness zones 7-11. Tasmania Herbarium.

Where It Grows

Africa, Argentina, Asia, Australia, Balkans, Bangladesh, Belgium, Britain, Canada, Central Africa, Central Asia, China, Congo, Cuba, Cyprus, East Africa, Europe, Greece, Himalayas, India, Indochina, Ireland, Israel, Italy, Jordan, Lebanon, Laos, Libya, Macedonia, Malaysia, Mediterranean*, Middle East, Morocco, Mozambique, New Zealand, North Africa, North America, Northeastern India, Pakistan, Poland, Russia, Scandinavia, SE Asia, Serbia, Sicily, Slovenia, South Africa, Southern Africa, South America, Spain, Sri Lanka, Sweden, Syria, Tajikistan, Tasmania, Timor-Leste, Tunisia, Turkey, Türkiye, Turkmenistan, USA, Vietnam, West Indies,

Cultivation

Prefers a light well-drained soil. Succeeds on most soils when growing in a sunny position. For best production, it requires high nutrient soils with a high level of nitrogen, but it may be grown on a wide range of soils from light to heavy, growing best on relatively heavy sandy loamy soils. It is not suited to very wet soils. White mustard grows best where the annual precipitation varies from 35 to 179cm, annual temperature from 5.6 to 24.9°C and pH from 4.5 to 8.2. White mustard is a quick-growing long-day annual which prefers temperate climates with some humidity. It is sometimes cultivated, both in the garden and commercially, for its edible seed. The plant can withstand high temperatures, but very hot days during flowering and ripening may reduce seed setting and lower quality of seed. There are some named varieties. It is a very fast growing plant, but requires plenty of moisture for optimum growth. Seed yields are usually a bit less than 1 tonne per hectare, though experimental plantings have suggested that up to 8 tonnes per hectare is possible. White mustard is sometimes also grown as a seed sprout, usually with cress seeds (Lepidium sativum) to supply mustard and cress. This is a mixture of the two types of sprouted seeds, used when about 7 - 10 days old. The mustard seed should be sown three days before the cress seed. The plant is not very deep rooted, it self-sows freely when in a suitable site.

Propagation

Sow seed in situ from early spring to late summer — germination takes less than a week. Earlier sowings are intended for a seed crop, later sowings for edible leaves and green manure. For mustard and cress, soak seed for around 12 hours in warm water, then place in a humid spot. Traditionally this means sowing onto a thin layer of soil or moist blotting paper in a tray kept in a warm, dark place for a few days to encourage rapid, slightly etiolated growth, then moving to a lighter position for a couple more days to green up before eating. Mustard seed should be sown 3–4 days after cress so both are ready at the same time.

Other Uses

The seed contains up to 35% of a semi-drying oil used as a lubricant and for lighting. The plant can also be grown as a green manure crop — it is very fast growing and produces good bulk within a few weeks of sowing, though its shallow roots make it less effective during dry periods. It is also susceptible to cabbage family diseases such as club-root, so is best avoided where this is likely to be an issue.

Production

Leaves can be cut in about 6 days. The seeds contain about 35% oil.

Other Information

It is a commercially cultivated vegetable. It is cultivated for its seeds. These are an important condiment. More than 160,000 tons of seeds are sold each year. Leaves are sold in local markets.

Notes

There are 8 Sinapis species.

Nutrition

Synonyms

Also Known As

Bela gorčica, Beyaz hardal, Ela-aba, Gerdel, Hardal, Hot-cai trang, Kagudu, Khardal abiad, Lapsana, Lassani, Mazzareddu, Mostaza blanca, Sada sorisha shak, Venkaduku, Xerdel, Yaolaisa guphu

References (90)

• Al-Qura'n, S. A., 2010, Ethnobotanical and Ecological Studies of Wild Edible Plants in Jordan. Libyan Agriculture Research Center Journal International 1(4):231-243
• Ara, R. I. T., 2015, Leafy Vegetables in Bangladesh. Photon eBooks. p 162 (As Brassica alba)
• Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 109
• Bianchini, F., Corbetta, F., and Pistoia, M., 1975, Fruits of the Earth. Cassell. p 208
• Biscotti, N. & Pieroni, A., 2015, The hidden Mediterranean diet: wild vegetables traditionally gathered and consumed in the Gargano area, Apulia, SE Italy. Acta Societatis Botanicorum Poloniae 84 (3): 327-338

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