On What Type of Plant Does Mustard Grow?

The Species

• Subspecies of mustard (brassica rapa) appear throughout the United States, either as a native or introduced plant. Field, or wild, mustard, is also called wild turnip, deriving its name from the Italian word for turnip, "rapa." Field mustard is frequently designated as invasive, which means that it grows aggressively and crowds out native plants. India mustard (B. juncea), black mustard (b. nigra), Asian mustard (B. tournefortii), and white mustard (B. alba) enjoy better reputations and are cultivated for their greens and seeds. Mustards grow clumps of long, mitten-shape, gray-green leaves and produce sprays of flowers that each produce one seed.

Uses

• Mustard plants provide more than just seeds. Mustard provides sources of vitamins A and C for humans and rich forage for livestock. Bright yellow flowers rise on the plant's long stalks to attract pollinators such as flower flies, bees and butterflies. White mustard foliage, or greens, cooked or steamed like spinach provide a common side dish, particularly in the South, where the cool-weather crop grows well during the winter. Leaves, stems and roots make such rich forage that consumption must be limited and fiber must be added to help animal digestive systems adjust.

Considerations

• Mustard's fast growth habit means that plants can be sown repeatedly for multiple crops. Florida Broadleaf and Green Wave varieties of white mustard take only 45 days from seed to maturity. Plants continually harvested to avoid flowering, called bolting, provide long periods of harvest for forage and greens. Leaves become tough and bitter during hot weather, however, so plants are allowed to flower during summer. Plants grown for production of spice or prepared mustard are allowed to bolt immediately to make way for a new crops.

Making Mustard

• Mustard seeds must be hulled and ground to produce dry mustard. Black and white mustard seeds make mild mustards, while Indian and Asian Brassica varieties make hot mustards. Blends of dry mustards achieve individual tastes. Dry blends become spreads with the addition of vinegars, citric acid, or preservatives and other spices. Honey or sugars make tangy sweet mustards, horseradish makes hot mustard, and ingredients like fruits and beer provide local color to mustards. Thousands of combinations of ingredients and flavorings provide a condiment for a wide variety of tastes and uses.