Brown mustard At a glance
Sarepta mustard (Brassica juncea) is native to Asia and is also called brown or leaf mustard. Sarepta mustard belongs to the Brassicaceae family and is a good previous cropping for potatoes and vegetable crops.
The crop has been selected for biofumigation. After crushing and digging in of the crop, the active substances are converted into gases that are toxic for a large number of soil organisms. Biofumigation is primarily aimed at combatting soil fungi, such as water rot in potatoes. Tests have shown that the growth of Pythium fungi is reduced by 60 to 80%. Similar results are known for black scurf (Rhizoctonia) and wilt (Verticillium).
Sarepta mustard is shredded in full bloom. This is after about 8 weeks when the active substance content is highest. After shredding, the crop is incorporated immediately. The shorter the time between shredding and incorporation, the less gasses can escape and the better the effect. After the tillage, the ground is immediately soaked in order to initiate the chemical processes.