- Sun: Full Sun/Part Shade
- Leaf Size: 8 to 15 inches
- Days to Harvest: 45
- Plant Size: 12 to 15 inches tall and wide
Get spicy mustard taste in an easy-to-grow, nutrient-packed veggie. Mustard greens mature quickly and produce lots of flavorful leaves; they’re a highly efficient crop, giving you lots of produce per square foot.
This mustard green variety is slow to bolt. A light frost gives the leaves a touch of sweetness, which makes for an excellent fall crop, too.
Plant Spacing: 1 foot apart. Plants Per Person: 3 to 5 for fresh; 8 to 12 for fresh and freezing.
Secrets to Success »
Plant in spring and again in fall, when greens can stand a little afternoon shade, in soil enriched with compost. Mustard greens are a great choice for containers. In tight spaces, grow plants in between taller veggies such as tomatoes. Protect plants from a late hard freeze.
Harvest and Use »
Begin picking baby mustard greens when they’re a few inches tall. Harvest outer leaves first to continue leaf production from the center bud. You can cut the entire plant to an inch above the soil and mustard will re-grow. Mustard greens are full of vitamins E, K, and C, as well as fiber and calcium. Leaves are succulent; stems are crunchy.
Use baby leaves whole in salads. As leaves mature, the mustard kick builds. Cook mustard greens Southern style or in Asian dishes. Many dishes call for blanching, which removes the deep maroon color from leaves. Chop leaves onto pizza, create ribbon strips for salad, or sauté with garlic for topping pasta. Harvest mature leaves for pickling or juicing.
Try these garden companions »
- Chives and onions, which pair well mustard greens in dishes.
- Sweet peas trellised beside greens.
- Collards, kale, Swiss chard and turnip greens for a supply of greens all season.