Growing and Using Mustard

When we hear the word ‘mustard’ most of us think of a tangy, delicious condiment that often appears on hamburgers and (especially in Chicago) hot dogs. That wonderful flavoring agent is derived from the seed of the mustard plant, which is both interesting in its own right and a fun addition to any garden. As mustard plants are relatively fast growing, easy to cultivate, and do well in cooler weather, they’re a garden addition to consider as we move into fall. So, let’s dig in and learn all about growing and using mustard plants in the home garden!

What is Mustard Plant?

“Mustard plant” is one of those wonderful gardening terms that means a lot to regular people but is problematic for scientists.  As a popular term, mustard plant refers to any of a number of species that have similar culinary flavor profiles and uses. While there are dozens of “mustard plants”—if not more—there are a few that are the most widely used and cultivated:

• White mustard (Sinapis alba) is the most popular commercially grown mustard plant, making up nearly 60% of global mustard production in most years. Like most mustards this is an annual, best propagated from seeds. It grows up to 30 inches/75cm tall, with narrow, multi-lobed leaves and delightful small yellow flowers. Well-known since ancient times, this plant appears to be native to the Levant or the Eastern Mediterranean.
• Brown mustard (Brassica juncea) is a plant of many names: brown mustard, yellow mustard, Chinese mustard, Japanese mustard, Korean green mustard, leaf mustard, oriental mustard, or tsatsai depending on the varietal or the location. Originating in India in the foothills of the Himalayas, the leaves have jagged or “staked” edges but lack the lobes of white mustard, albeit with similar yellow flowers and long seed pods.
• Black mustard (Rhamphospermum nigrum) was originally classed as a Brassica, but was reclassified at some point in the 20^th century as a Rhamphospermum. While this keeps it in the broader Brassicaceae family, it’s a more distant cousin. Native to the Mediterranean and probably originating in North Africa, black mustard has large staked leaves with fine hairs covering the bases and stems. The flowers and seed pods are similar to other mustard plants, however the flowers grow in a ring around the stem rather than at its end.

Again, there are many more kinds of mustard both domestic and wild, but these are the ones you’re most likely to encounter in a nursery or seed catalog. They’re all versatile plants with both decorative and culinary uses, so let’s talk about that now!

The Many Uses of Mustard Plants

Making mustard, the condiment, is a culinary practice shared by many cuisines around the world. There are so many recipes available that we’re hesitant to recommend just one, but we’re including a few links to get you started if you want to explore. We always welcome interactions with our readers, but if you do make your own mustard and you find a recipe you like, please let us know!

While mustard the condiment is probably the most famous cooking use of the plant, mustard greens are a delicious and flavorful ingredient which is equally beloved around the world. There are so so many ways to cook them, depending on the cuisine and region in question and the tastes of the individual cook. We’ve provided some links to get you started, but we’d love to hear your favorite recipes and cooking techniques for mustard greens if you’d care to share them!

Growing Mustard Plants

And now, after much ado, let’s talk about growing these wonderful plants! Like most brassicas, mustard plants are generally easy to grow either in the ground or in containers, and they can be grown indoors without much fuss. There are a few things to know to make the process of growing mustard greens a bit easier, however:

• As members of the family Brassicaceae, mustard plants like similar conditions and care to their cousins collards, kale, and cabbage. If you have experience with these plants, you’re probably already well equipped to grow mustard plants/mustard greens!
• Mustard plants should be planted either 4-6 weeks before the last frost in spring or at least six weeks before the first frost in fall. These plants thrive in cooler weather, and are a popular fall-winter green in many temperate or warm climates for that reason.
• These plants will grow in a variety of conditions, but they like a rich, well-drained soil with regular waterings—keep them damp in late summer or if conditions get warmer! Mustard greens can be heavy feeders so enrich the soil with good compost or a 10-10-10 fertilizer as needed.
• Aphids, cabbage worms, and flea beetles will all happily make their homes on your mustard greens and eat them, so take steps to keep them away. Garden mesh netting can work well for smaller plantings, and we’ve also had good luck with neem oil—just follow the directions provided by the manufacturer!
• The tiny seeds of the mustard plant should be planted roughly ½ inch/12-13mm deep, and then thinned to 2-4 inches/5-10cm apart as the plants mature. The culled seedlings can be used as an especially flavorful sprout in most recipes.
• Harvest mustard greens like you would collards or kale—by cutting or plucking mature leaves from the outer layer of the plant. This helps ensure that the plant continues to grow and provide you with delicious greens all season long!

As you can see there’s a lot to say about these delicious and versatile plants, and we’ll probably revisit them in the future. Until then, we hope this inspires you to try growing them on your own and tapping into the rich history and many uses of mustard plants!