The Mustard - A Little History and Some Growing Instructions Mustard is yet another member of the brassica family, a huge family of vegetables, all of which developed from the wild cabbage and include cauliflower, cabbage, broccoli, kale, collards, turnips and Brussels sprouts. Mustard probably originated somewhere in eastern Asia and has been cultivated for nearly 3000 years in central Asia, the Himalayas, India, Russia and China. Mustard leaves when harvested young range in taste from mild to peppery to hot and pungent and are an excellent salad green. Mature mustard leaves need to be cooked, either steamed or stir-fried. Unlike, most of its brassica cousins which are cool season crops, mustard can tolerate warm and humid growing conditions. Mustard should be direct seeded in early to mid-spring
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