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Adaptation
There are three types of mustard: yellow, brown and oriental. Yellow mustard (Sinapis alba) is the most common type grown in North Dakota. Only small acreages of brown and oriental (Brassica juncea) are being grown. Yellow mustard is most commonly used for a table or "hotdog" mustard while brown and oriental are used for oil and spices. Often mustard is grown under contract, assuring the producer of a guaranteed market.
Mustard is best adapted to fertile, well-drained soils. Coarse textured sands and sandy loam soils should be avoided as they tend to be drouthy. Mustard has some tolerance to salinity and is similar to barley in its productivity on saline soils. Yellow mustard varieties mature in about 85-90 days whereas the brown and oriental types require about 90-95 days to reach maturity. Mustard will usually yield best on high fertility soils and after fallow, but given suitable moisture and fertility, it will produce economic yields when sown in small grain stubble.
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