Garden Vegetable - Mustard

Botanical Information

Starting

Notes:

Succeeds in full sun in most well-drained moisture-retentive fertile soils, but prefers a heavy soil and some shade. Dislikes very hot weather. Plants tolerate high rainfall and, although fairly deep rooted, are not very drought resistant. Tolerates a pH in the range 4.3 to 8.3.
Brown mustards is widely cultivated for its edible seed which is used to make the condiment 'brown mustard' and is also sprouted as the mustard of mustard and cress. It has only 70% of the pungency of black mustard (B. nigra) but can be harvested mechanically so is more viable commercially. This species has also been cultivated in the Orient for many hundreds of years and a wide diversity of forms has been developed with edible leaves, stems, roots and seeds. Plants take from 2-5 months from sowing to maturity, depending on the season and the cultivar. They prefer a fairly high stable temperature and are well adapted to short day length. Many are best grown in warmer climates but there are several cultivars that grow well in in norther climates. A good bee plant.

Propagation: Seed - sow in situ from early spring to early autumn in order to obtain a succession of edible leaves. Most varieties of Oriental vegetables belonging to this species are best sown from late June to early September otherwise they may bolt.