What is the root depth range of a mustard plant inside the soil?
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The potential rooting depth is the maximum rooting depth of a crop when grown in a moist soil with no barriers or restrictions that inhibitroot elongation. Potential rooting depths of most agricultural crops important in North Carolina rangefrom about 2 to 5 feet.
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History:
Mustard (Brassica spp.), a native to temperate regions of Europe, was one of the first domesticated crops. This crop's economic value resulted in its wide dispersal and it has been grown as a herb in Asia, North Africa, and Europe for thousands of years. Ancient Greeks and Romans enjoyed mustard (sinapis) seed as a paste and powder. In about 1300, the name "mustard" was given to the condiment made by mixing mustum, which is the Latin word for unfermented grape juice, with ground mustard seeds.
Mustard has been a major specialty crop in North America since supplies from western Europe were interrupted by World War II. California and Montana were the major production areas until the early 1950s. Production of mustard in the Upper Midwest began in the early 1960s. Mustard is currently grown on approximately 250,000 acres annually in the United States. North Dakota has the largest share of domestic production. Canadian mustard production increased for twenty years until it peaked in the mid-1980s. Alberta, Manitoba, and Saskatchewan currently grow a large share of the world's mustard crop. The French people are the largest consumers of mustard (1.5 lbs/person/year), and buy approximately 70% of the annual Canadian production.
Three types of mustard, yellow, brown, and oriental, are grown in North America. Yellow mustard (Brassica hirta) comprises about 90% of the crop in the Upper Midwest. In Europe, yellow mustard is also known as white mustard (Sinapis alba - an older botanical name).
Mustard (Brassica spp.), a native to temperate regions of Europe, was one of the first domesticated crops. This crop's economic value resulted in its wide dispersal and it has been grown as a herb in Asia, North Africa, and Europe for thousands of years. Ancient Greeks and Romans enjoyed mustard (sinapis) seed as a paste and powder. In about 1300, the name "mustard" was given to the condiment made by mixing mustum, which is the Latin word for unfermented grape juice, with ground mustard seeds.
Mustard has been a major specialty crop in North America since supplies from western Europe were interrupted by World War II. California and Montana were the major production areas until the early 1950s. Production of mustard in the Upper Midwest began in the early 1960s. Mustard is currently grown on approximately 250,000 acres annually in the United States. North Dakota has the largest share of domestic production. Canadian mustard production increased for twenty years until it peaked in the mid-1980s. Alberta, Manitoba, and Saskatchewan currently grow a large share of the world's mustard crop. The French people are the largest consumers of mustard (1.5 lbs/person/year), and buy approximately 70% of the annual Canadian production.
Three types of mustard, yellow, brown, and oriental, are grown in North America. Yellow mustard (Brassica hirta) comprises about 90% of the crop in the Upper Midwest. In Europe, yellow mustard is also known as white mustard (Sinapis alba - an older botanical name).
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