Transplant outside 3-4 weeks before the last frost date. Space plants 3-5” apart in moderate to fertile, well-drained soil. If you incorporate a good layer of organic compost into the garden soil before planting you may not need to fertilize again.
Mustard greens need 2” of water a week. If you are not getting this much rainfall a week, then plan on doing some additional watering.
Adding a layer of organic mulch around your plant will help keep your greens weed free. The less competition they have from weeds, the better they will grow. To prolong your harvest, consider planting new seedlings every three weeks.
Mustard greens don’t have many problems but you may need to protect the nutritious leaves from cabbage loopers and cabbage worms. Consider providing a row cover to protect the foliage from these and other pests.
Mustard Greens brassica juncea
Ruby Streaks Mustard Greens
Open pollinated mustard with excellent dark green & maroon leaves.
Sweet and slightly pungent flavor. Flowers are edible if allowed
to bolt. Cut greens at 12-18”. Harvest 21 days baby, 40 days full size.
Southern Giant Curled Mustard Greens
An open pollinated, traditional green mustard. Heavily curled,
Frilly, bright green leaves are great for salad mixes. Hot,
mustardy taste mellows when cooked. Harvest 21 days baby,
45 days full size.
Mustard Greens culture –
Easy to grow, mustard greens like cool weather. They will tolerate frosts and brief temperature dips into the 20’s. Quick growing, they are a peppery alternative to regular lettuce for your salad greens. The flavor of raw mustard greens is similar to radish roots.
You can begin picking leaves in about 21 days, when the leaves are 6 to 8 inches long. Mustard greens can be eaten raw or cooked. Pick the smaller, young leaves to eat raw in salads and on sandwiches. Larger leaves can be quite spicy but will get milder when you cook them. Like all greens, mustard is healthy and filled with vitamins. A good source of vitamins A, K, C and E, folic acid, calcium and fiber.
Harvest your greens while they are still young and tender by picking the large, outer leaves allowing the center to continue growing and producing more greens. Remember, young leaves have a milder flavor for salads; older leaves get tough and increasingly bitter as they age. Or cut the entire plant 3-4” from the ground and harvest all the leaves at once allowing the stump to produce more leaves in a few weeks.