Mustard, an annual or biennial herb in Cruciferae, is a famous specialty vegetable in China. It originated in China and is a common vegetable cultivated all over the country, mostly distributed in the provinces south of the Yangtze River. The main lateral roots of mustard are distributed in the soil layer of about 30 cm, and the stems are short-shortened stems. The leaves are attached to the short-shortened stems, which have the shapes of ellipse, oval, inverted oval, and needles. The leaves are green, dark green, light green, yellow-green, green with purple stripes or purplish red. It is rarely cultivated in Europe and America, and originated in Asia. Li Shizhen's Compendium of Materia Medica records the varieties and varieties of medical mustard for its edible value, such as seed use, leaf use, stem use, bud use and root use. Mustard likes cold and wet, avoids heat and drought, and is slightly frost-resistant. The ten-day average temperature suitable for seed germination is 25℃. The ten-day average temperature that is most suitable for leaf growth is 15℃, and the temperature that is most suitable for edible organ growth is 8 ~15℃. However, the formation of edible organs in stem mustard and cabbage mustard requires lower temperature, and the temperature requirements for leaf mustard are not strict [1].