Brown mustard originated in Asia, but has become naturalized throughout North America
Plants: Up to 3' (1 m) tall, with long, erect branches.
Leaves: Lower leaves have petioles (stems), are green but sometimes with a whitish covering, ovate to
obovate, with various undulating margins that might be called toothed, scalloped, or frilled.
Upper leaves are on shorter stems or sessile, 1-2" (3-6 cm) × ¹/₁₆-⅛" (2-3.5 mm), sometimes
constricted, thinning to a short seedless beak ⅛-⅜" (5-10 mm) long.
Flowers: Flowers are pale yellow, a bit scraggly, with four petals, about
½" (1.3 cm) around. They appear in June.
Fruits: Fruits are shaped like thin beans, ½-1½" (1.5-4 cm) long.
Seeds are miniscule: there are well over 15,000 in an ounce.
Edibility: Leaves, flowers, and young flowering stems
are peppery flavored, eaten raw or cooked. Seeds are used to create prepared brown mustard.
mustard shows up in various forms in a wide variety of Asian, African, and American cuisines.