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Brassica nigra
Also called Black mustard, Mustard
Black mustard is an annual herb of the cabbage family, grown mainly for its dark seeds used as a spice and for its oil. The key to growing it is moist, fertile soil and full sun in cool weather, as it bolts quickly in heat.
Rhamphospermum nigrum (syns. Mutarda nigra, Brassica nigra, and Sinapis nigra), black mustard, is an annual plant native to cooler regions of North Africa, temperate regions of Europe, and parts of Asia. It is cultivated for its dark-brown-to-black seeds, which are commonly used as a spice.
It is native to tropical regions of North Africa, temperate regions of Europe and parts of Asia.
The plant was used as a condiment more than 2,000 years ago; it was mentioned by the Roman author Columella in the 1st century CE. The plant leaves were also pickled in vinegar. In 13th-century France the seeds were ground and used. They were mixed with unfermented grape juice (must) to create "moût-ardent" ("burning must"). This became later "moutarde", or mustard in English.
Abyssinian mustard · Mustard · Zha cai · India mustard · Rutabaga · Rapeseed · Tatsoi · Gai lan · Cauliflower · Cabbage · Brussels sprout · Kohlrabi
Text excerpted from the Wikipedia article Rhamphospermum nigrum by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
