Mustard plants belong to the family Brassicaceae . The two main types are white mustard ( Sinapis alba ) from the Mediterranean and brown mustard ( Brassica juncea ) from the Himalayas. Mustard seeds have been used as a spice since ancient times. As a condiment, mustard is sold as seeds, dry powder, or prepared paste. The pungent brown mustard is used in French-type mustards, while the milder white mustard is used in American- or German-type pastes. Both types are used in English mustard products. The leaves and swollen leaf stems of brown mustard plants are edible and used as greens or potherbs.

How does the mustard plant grow?

Mustard plants, including brown mustard and white mustard , are cultivated as spring-sown crops, with the dry seeds being harvested in early autumn. These plants exhibit rapid growth, transitioning from small seedlings to a phase of dense flowering, showcasing intense yellow blooms. They typically reach a height of 1.5 to 2 meters (5 to 6.5 feet) as the flowers fade and seedpods emerge. Mustard plants are known for their resilience, thriving on various soil types and tolerating extreme weather conditions while remaining relatively resistant to insect pests and plant diseases.

Which parts of the mustard plant can people eat?

Both the seeds and the leaves of the mustard plant are edible. The seeds are typically used to make the condiment mustard, while the leaves can be eaten as a vegetable. Brown mustard seeds have a stronger flavor and are used in French-style mustards. The leaves and swollen stems are commonly consumed as greens, especially in Asia and Africa, where many varieties have been developed. Additionally, the plant is a source of vegetable oil in countries including China, Pakistan, and India.

How is mustard used as a vegetable in cooking?

Brown mustard (Brassica juncea) is cultivated for its seeds and its leaves, which are used as a vegetable. The leaves and swollen leaf stems are edible and utilized as greens or potherbs, especially in Asia and Africa, where numerous varieties and cultivars have been developed. Mustard is unusual among spices because it is mainly grown in the temperate regions of the world.

How are mustard seeds turned into the mustard condiment?

Mustard condiments come from the seeds of either white mustard ( Sinapis alba ) or brown mustard ( Brassica juncea ) plants. To make the condiment, mustard seeds are harvested, and when dry or ground into flour, they are odorless. When the seed is chewed or the flour is mixed with water, a reaction between an enzyme and a glucoside yields an oil. This produces the volatile oil of mustard in brown mustard and sinalbin mustard oil in white mustard. As a condiment, mustard is sold as seeds, dry powder, or prepared paste. Mustard pastes include other spices/herbs, vinegar/wine, and starch/flour to tone down the sharpness. Brown mustard is used in French-type mustards, while white is used in American- or German-type pastes. Both types are used in English mustard products.

What different types of mustard condiments exist and how do they taste or look different?

Mustard condiments come primarily from the seeds of either white mustard ( Sinapis alba ) or brown mustard ( Brassica juncea ) plants. Types of Mustard White Mustard: Made from light yellow seeds, it produces a nonvolatile oil with little odor but a warm sensation on the tongue. It is commonly used in milder American- or German-style mustard pastes. Brown Mustard: From darker yellow seeds, it yields a volatile oil with a pungent, irritating odor and acrid taste. It is often found in French-type paste mustards. Dijon Mustard: A prepared mustard made from dark mustard seeds, white wine, and spices. Mustard is sold as seeds, dry powder, or prepared paste, and its flavor enhances meats, sausages, salads, mayonnaises, sauces, and pickles.

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Images & Videos

Two hot dogs in buns topped with mustard, chopped pickles, relish, tomato, and peppers, served on a wooden board with potato wedges on the side.

A single oak tree stands in a field of blooming yellow mustard flowers in Upper Ojai Valley, California, with the Topatopa Mountains visible in the background.

Quick Facts

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mustard

plant, vegetable, and condiment

Written and fact-checked by

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Last updated

Oct. 6, 2026 •History

Top Questions

What is mustard?
Mustard plants belong to the family Brassicaceae. The two main types are white mustard (Sinapis alba) from the Mediterranean and brown mustard (Brassica juncea) from the Himalayas.

Mustard seeds have been used as a spice since ancient times. As a condiment, mustard is sold as seeds, dry powder, or prepared paste. The pungent brown mustard is used in French-type mustards, while the milder white mustard is used in American- or German-type pastes. Both types are used in English mustard products. The leaves and swollen leaf stems of brown mustard plants are edible and used as greens or potherbs.
4 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How does the mustard plant grow?
Mustard plants, including brown mustard and white mustard, are cultivated as spring-sown crops, with the dry seeds being harvested in early autumn. These plants exhibit rapid growth, transitioning from small seedlings to a phase of dense flowering, showcasing intense yellow blooms. They typically reach a height of 1.5 to 2 meters (5 to 6.5 feet) as the flowers fade and seedpods emerge. Mustard plants are known for their resilience, thriving on various soil types and tolerating extreme weather conditions while remaining relatively resistant to insect pests and plant diseases.
2 Britannica Sources
1. brown mustard
2. white mustard: Cultivation
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
Which parts of the mustard plant can people eat?
Both the seeds and the leaves of the mustard plant are edible. The seeds are typically used to make the condiment mustard, while the leaves can be eaten as a vegetable. Brown mustard seeds have a stronger flavor and are used in French-style mustards. The leaves and swollen stems are commonly consumed as greens, especially in Asia and Africa, where many varieties have been developed. Additionally, the plant is a source of vegetable oil in countries including China, Pakistan, and India.
2 Britannica Sources
1. brown mustard
2. mustard
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How is mustard used as a vegetable in cooking?
Brown mustard (Brassica juncea) is cultivated for its seeds and its leaves, which are used as a vegetable. The leaves and swollen leaf stems are edible and utilized as greens or potherbs, especially in Asia and Africa, where numerous varieties and cultivars have been developed. Mustard is unusual among spices because it is mainly grown in the temperate regions of the world.
2 Britannica Sources
1. brown mustard
2. mustard
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How are mustard seeds turned into the mustard condiment?
Mustard condiments come from the seeds of either white mustard (Sinapis alba) or brown mustard (Brassica juncea) plants. To make the condiment, mustard seeds are harvested, and when dry or ground into flour, they are odorless. When the seed is chewed or the flour is mixed with water, a reaction between an enzyme and a glucoside yields an oil. This produces the volatile oil of mustard in brown mustard and sinalbin mustard oil in white mustard.

As a condiment, mustard is sold as seeds, dry powder, or prepared paste. Mustard pastes include other spices/herbs, vinegar/wine, and starch/flour to tone down the sharpness. Brown mustard is used in French-type mustards, while white is used in American- or German-type pastes. Both types are used in English mustard products.
2 Britannica Sources
1. brown mustard
2. mustard
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What different types of mustard condiments exist and how do they taste or look different?
Mustard condiments come primarily from the seeds of either white mustard (Sinapis alba) or brown mustard (Brassica juncea) plants.

Types of Mustard
- White Mustard: Made from light yellow seeds, it produces a nonvolatile oil with little odor but a warm sensation on the tongue. It is commonly used in milder American- or German-style mustard pastes.
- Brown Mustard: From darker yellow seeds, it yields a volatile oil with a pungent, irritating odor and acrid taste. It is often found in French-type paste mustards.
- Dijon Mustard: A prepared mustard made from dark mustard seeds, white wine, and spices.
Mustard is sold as seeds, dry powder, or prepared paste, and its flavor enhances meats, sausages, salads, mayonnaises, sauces, and pickles.
2 Britannica Sources
1. Definition of Dijon mustard
2. mustard
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

mustard, condiment made from the pungent seeds of either of two main herbs belonging to the family Brassicaceae. The principal types are white, or yellow, mustard (Sinapis alba), a plant of Mediterranean origin; and brown, or Indian, mustard (Brassica juncea), which is of Himalayan origin.

The use of mustard seeds as a spice has been known from the earliest recorded times and is described in Indian and Sumerian texts dating back to 3000 bce. Mustard plants are mentioned frequently in Greek and Roman writings and in the Bible. In the New Testament the tiny mustard seed is a symbol of faith. Mustard seed was used medicinally by Hippocrates, among other ancient physicians. During the 20th century the use of mustard as a spice or condiment grew to the extent that mustard became by far the largest spice by volume in world trade. Mustard is unusual among spices in that it is mainly grown in the temperate regions of the world, principally on the Canadian and U.S. Great Plains, in Hungary and in Britain, and in lesser amounts in other countries. In the main producing countries, the crop production of mustard is fully mechanized.

Mustard seeds, both white and brown, are nearly globular in shape, finely pitted, odourless when whole, and pungent-tasting. White mustard seeds are light yellow in colour and about 2.5 mm (0.1 inch) in diameter. Brown mustard seeds are about the same size but are a darker yellow in colour. The seeds of both types contain similar constituents: about 30 to 40 percent vegetable oil, a slightly smaller proportion of protein, and a strong enzyme called myrosin. When dry or ground into a flour, the seeds are odourless. However, when the seed is chewed or when the flour is mixed with water, a chemical reaction between two of the constituents within mustard, an enzyme and a glucoside, produces an oil that is not present as such in the plant. In brown mustard this action yields the volatile oil of mustard, which has a pungent, irritating odour and an acrid taste. In white mustard the result is sinalbin mustard oil, a nonvolatile oil that has very little odour but produces a sensation of heat on the tongue.

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As a condiment, mustard is sold in three forms: as seeds, as dry powder that is freshly mixed with water for each serving to obtain the most aroma and flavour, and prepared as a paste with other spices or herbs, vinegar or wine, and starch or flour to tone down the sharpness. The differing flavours of white and brown mustard are used in different condiments: the pungent brown is used in French-type paste mustards, and the white is used in milder American- or German-type pastes, while both types are used in English mustard products. Mustard is widely used as a condiment with various foods, particularly cold meats, sausages, and salad dressings. It is also used as an ingredient in mayonnaise, sauces, and pickles. Mustard plasters were formerly used in medicine for their counterirritant properties in treating chest colds and other ailments.

The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Melissa Petruzzello.

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