Mustard is the name of a family of leafy plants commonly used to make tangy food seasonings. People use mustard seeds whole or as a powder or paste in salad dressings, on sandwiches, and in other foods.
Mustard plants usually are annuals—that is, they live one year or less. The plants have a strong smell. Their leaves contain jagged lobes (segments). Their small yellow flowers have four petals that form a cross. Long, slender pods hold the mustard seeds.
People eat the leaves of young mustard plants raw or cooked. Mustard greens provide an excellent source of vitamins A, B, and C.
Popular plants of the mustard family include white mustard, brown mustard, and black mustard. White mustard, also called yellow mustard, grows up to 4 feet (1.2 meters) tall. Many of the most popular mustard pastes in the United States, the United Kingdom, and Germany are made from white or yellow mustard seeds. People also eat the leaves of white or yellow mustard in salads.
Brown mustard can reach 4 feet (1.2 meters) in height. Farmers in China, India, and Japan cultivate this mustard for its oil. In Europe and North America, manufacturers use its seeds to make spicy, French-style mustard, such as Dijon mustard. People eat brown mustard leaves as a boiled vegetable or in salads.
Black mustard grows to about 6 feet (1.8 meters) tall. Once the chief source of mustard products, this plant has been largely replaced by brown mustard, which is easier to harvest with farm machinery. Black mustard can spread quickly and become a weed.
Hot packs containing mustard, called mustard poultices or mustard plasters, may help relieve chest congestion and sore muscles. Mustard in small doses may increase the appetite and help with digestion. In large doses, however, it can cause vomiting.
