Article
Article
Mustard
Article By:
Carew, H. John Michigan State University, East Lansing, Michigan.
Last reviewed:January 2020
DOI:https://doi.org/10.1036/1097-8542.441000
Any of a number of annual crucifer species of Asiatic origin belonging to the plant order Capparales. Mustards eaten as greens are Brassica juncea, B. juncea var. crispifolia, and B. hirta. Table mustard and mustard oils are obtained from B. nigra (see illustration). Cultural practices are similar to those used for spinach. Southern Giant Curled and Ostrich Plume are popular varieties for mustard greens. Long days and high temperatures favor undesirable seed-stalk development. Harvesting is usually 1.5–2 months after planting. Important production centers for mustard greens are located in the southern United States, where the crop is popular. Montana and the West Coast states are important sources of mustard seed. See also: Capparales; Horticultural crops; Oriental vegetables; Spice and flavoring; Spinach
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