Buy Yellow Mustard Microgreen Seeds — Mustard Flavour Without the Heat
Yellow mustard (Sinapis alba) is the gentlest of the three mustard microgreens: sweet and tangy where brown and black are sharp. It is the variety to grow for children, for guests, and for dishes a hot mustard would take over. ₹150 per 100g, untreated and non-GMO, shipped from our Pune farm.
Key Takeaways
- Yellow mustard is the mildest of the three mustard microgreens — sweet and tangy rather than pungent.
- It takes 8–10 days rather than the 6–8 of brown and black mustard, and gives a denser, fuller tray in exchange.
- No pre-soaking. The seed is small and takes moisture straight from damp cocopeat; soaking makes it clump.
- Stems are pale green-yellow with bright lime cotyledons, which looks different on a plate from the darker brown-mustard tray.
- ₹150 per 100g, which is roughly seven to nine trays of seed.
Yellow mustard microgreen seeds are for growers who like the idea of mustard microgreens but not the heat. Of the three varieties we grow, yellow (Sinapis alba) is by a clear margin the mildest — sweet and faintly tangy, where brown and black mustard microgreens are sharp enough to make a first-time eater flinch. That single difference decides who should buy which. If you are growing for children, for a household that finds rai too strong, or for dishes where you want the mustard note to sit underneath rather than on top, this is the seed. If you want the heat, buy the brown. A 100g pack is ₹150 and fills roughly seven to nine trays, and the seed ships from our farm in Keshav Nagar, Mundhwa, Pune to any Indian pin code.
Grown and eaten on the farm before it is sold. SAGreens is run by Ajay Toradmal in Keshav Nagar, Mundhwa, Pune, from a three-generation farming family.
- 8–10 days
- Seed to harvest
- ₹150
- Per 100g pack
- Mild
- Sweet, not sharp
- No soak
- Sow dry
Why Grow Yellow Mustard Rather Than Brown
Mild Enough for Children
The usual reason a mustard tray goes uneaten is that it is too hot. Yellow mustard is sweet and tangy instead, which is why it tends to be the variety that gets finished.
A Denser, Fuller Tray
It grows slower than brown and black mustard and fills in more thickly for it. You wait two extra days and cut more greens.
No Soaking, No Fuss
Sow it dry straight onto moist cocopeat. Soaking small mustard seed makes it clump and sow unevenly, so skipping that step is not a shortcut — it is the correct method.
Untreated and Non-GMO
Seed for microgreens must be untreated, because the seedling is harvested within days and eaten raw. Nothing on ours is fungicide-dressed.
Other SAGreens Seeds Worth Pairing With It
Mustard Microgreen Seeds
The brown and black varieties — sharp and pungent, ready in 6–8 days. The heat this one deliberately lacks.
View productRadish Microgreen Seeds
The fastest variety we sell and the easiest first tray. Peppery rather than mustardy.
View productFenugreek Microgreen Seeds
Methi microgreens — familiar, faintly bitter, and the cheapest way into growing at ₹69 per 100g.
View productHow to Grow Yellow Mustard Microgreens
- 01
Sow Dry (Day 1)
Do not pre-soak. Sow dry at roughly 15–20g per 25cm × 25cm tray onto pre-moistened cocopeat, spread evenly, and cover for blackout.
- 02
Blackout (Days 2–3)
Keep the tray covered and dark for two to three days. This is what makes the stems push upward rather than sprawl.
- 03
Uncover and Light (Days 4–7)
Move to bright indirect light. Bottom water once or twice a day rather than misting, which flattens seedlings this small.
- 04
Harvest (Days 8–10)
Cut just above the cocopeat once the cotyledons have fully opened. Two days later than brown mustard, and worth the wait for the density.
How Yellow Mustard Differs From Brown and Black
All three are mustard, and all three carry the glucosinolates that give the family its flavour. What separates them is how much heat reaches your tongue. Yellow mustard, Sinapis alba, is the mildest by a wide margin: sweet, faintly tangy, with the mustard character present but soft. Brown mustard, Brassica juncea, is the rai most Indian kitchens already know, and it is noticeably sharper. Black mustard is sharper still.
The practical consequence is that these are not interchangeable seeds. A grower who buys brown mustard expecting something a child will eat has bought the wrong variety, and a grower who buys yellow expecting the bite of a pickle tempering will be disappointed. Our guide to growing mustard microgreens compares all three side by side if you are still deciding.
There is a visual difference too. Yellow mustard throws pale green-yellow stems with bright lime cotyledons, where brown mustard is darker and, in some light, faintly purple at the stem. On a plate they read as different garnishes.
Why It Takes Two Days Longer
Yellow mustard reaches harvest in 8 to 10 days where brown and black are usually cut at 6 to 8. It is not a defect and it is not a sign the seed is weak. The variety simply grows more slowly, and it uses those two extra days to fill the tray in more thickly.
This matters when you are planning a rotation. If you are running trays to a weekly rhythm, yellow mustard wants sowing two days earlier than brown to land on the same cutting day. Growers who treat all mustard as a 6 to 8 day crop tend to uncover yellow too early and end up with a short, uneven tray, then blame the seed. Judge it on day eight, not day six.
Where Mild Mustard Earns Its Place in Indian Cooking
Sharp mustard microgreens are excellent on rich food and poor on delicate food, because they simply take over. Yellow mustard is the reverse. It sits underneath a dish rather than on top of it, which makes it the variety for raita, for fresh chutneys where you want tang without heat, and for anything you are serving to someone who has never eaten a microgreen before.
It also survives contact with children, which the brown does not. If a tray of mustard microgreens has ever gone uneaten in your house, this is the one to try next. We work through the cooking side in more detail in our guide to using microgreens in Indian cuisine.
Yellow Mustard Microgreen Seeds: Price and Where to Buy in India
The price is ₹150 for a 100g pack, which fills roughly seven to nine trays at a normal sowing rate and works out at about ₹17 to ₹21 of seed per tray. The seed is untreated and non-GMO, and it is germination tested before packing.
Nurseries and agricultural suppliers do sell mustard seed, but field seed is frequently dressed with fungicide and is meant for a plant grown to maturity in soil. A microgreen is cut within days and eaten raw, so nothing gives a coating time to break down. Our guide to microgreen seed versus regular seed explains how to tell them apart.
Seed ships from Pune to any Indian pin code, typically in 3 to 5 business days. Delivery is charged at checkout by weight and pin code. For quantities from 500g upward, our seed supplier page covers wholesale terms. The full range is on the seed catalogue.
Frequently Asked Questions
Grow the Mustard Everyone Will Actually Eat
Yellow mustard gives you the flavour without the heat, in 8 to 10 days, with no soaking and no special equipment. ₹150 per 100g, untreated seed, shipped from our Pune farm across India.