Agricultural Information:

Family: Brassicaceae
Scientific name: Brassica juncea

Mustard is a plant grown for both its seeds and leaves eaten as mustard greens. When the seeds are ground and mixed with water or vinegar, they create the condiment commonly known as prepared mustard. There are many vegetables cultivated as different varieties of the mustard plant including arugula, radish, wasabi, broccoli, brussel sprouts, cauliflower, choi, collards, kale, kohlrabi, rutabaga, and turnip.

Historical Information:

Mustard is mentioned in the Torah by commentaries as being used to prepare the meat that Avraham served to the three angels that came to visit him.

Mustard is also used to relate to things in terms of size as in the Sefer HaChinukh where it says “this is the way of the pious and people of [proper] action, they love peace and are happy for the good of the creatures and bring them close to Torah, and they do not destroy even a grain of mustard in the world”

Halachic Information:

Kitnyot/Legumes: Mustard seeds are subject to the kitniyot (legume) prohibition on Passover.