White mustard


The late flowering sprinter


  • Within the conventional white mustards CLASSIC reaches with the level 7 in the German Descriptive Varieties List the highest classification in the initial development
  • Also within conventional white mustards with level 3 in the  German Descriptive Varieties List , CLASSIC has the latest classification for flowering
  • Due to the good initial development and late flowering, especially long vegetative growth
  • Excellent weed suppression and high amounts of organic matter
  • Plenty of organic matter acts against the humus degradation, promotes the soil life and stores nutrients for the following crop
  • Recommended for water protection, mulch sowing and agricultural blends

Variety characteristics:

(Officially confirmed or respectively in line with Bundessortenamt)

bad / early / short / low --- good / late / long / high
Initial mass formation: 7
Tendency to flower: 3
Resistance to lodging: 7

Crop rotation suitability:

+ suitable / ++ strongly recommended
Maize ++
Cereals ++
Oilseed rape
Sugar beets
Intensive crops
Legumes ++


  • Green manure
  • Ground water protection / Nitrogen conservation
  • Mulch sowing
  • Humus formation
  • Protection against erosion
  • As component suitable for greening blends

Agronomic features:

bad / early / short / low --- good / late / long / high
Weed suppression: 8
Protection against erosion: 8
Ground water protection / Nitrogen conservation: 8
Humus formation: 6
Cold- and frost resistance: 1
Drought tolerance: 8
Type of root Tuft root with strong main root
Rooting depth 120 cm

Cultivation recommendations:

Recommended sowing rate 15 - 20 kg/ha
Sowing depth 1 - 2 cm
Sowing period Early August until September - depending on location!
Fertilization 40 - 60 kg N/ha
Crop protection Usually there is no plant protection required
Sowing method Low requirements regarding sowing method: spreader or seed drilling

12.10.2017 08:39:09 // 2.00 - Breeder: P. H. Petersen Saatzucht Lundsgaard GmbH


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Cover Cropping: A guide to varieties, blends and their benefits


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