- USDA hardiness zones:
Also known as Chinese Mustard or Indian Mustard.
Mustard Greens, also known as Chinese mustard and Indian mustard, are a peppery tasting cool-season salad green. Attractive enough for the ornamental landscape plants can be used even after bolting as flowers and seedpods are edible. Mustard is cool-season leaf crop with peppery edible leaves and seeds which produce a distinctive condiment. There are many species of mustard, three species in particular produce seeds for different mustards, B. nigra has black seeds, B. alba has yellow seeds and B. juncea has brown seeds and therefore makes brown mustard.
Sow seeds directly into the garden every two weeks from early spring to late summer for sequential harvesting. Sow seeds ¼ to ½ inch (5 mm to 1 cm), every 1 inch (2.5 cm) in rows 6 to 8 inches (15 to 20 cm) apart.
Thin from 6 to 18 inches (15 to 45 cm) depending on the size of the variety being grown. Higher temperatures and increasing daylength will cause bolting. High heat and less water will cause flavor to increase in strength. Rotate mustards and other cole (cabbage) crops on a 3 to 4 year cycle to prevent disease build up. Floating row covers can help prevent early insect infestations.
Sow again in the early fall for a second crop. Leaves should be harvested while tender and young, and can be done a few leaves at a time, allowing the plant to survive and go on to seed production.
Seeds are harvested when plants begin to go yellow. Leave the seed pods on the plants as long as possible however, when they are ripe the pods will burst scattering seed so watch them diligently as they dry and cut them before they rupture. Seeds are dries in the sun 4 to 10 days before grinding.
Size and growth:
- 0.5 to 2.0 feet
- 1.0 to 2.0 feet
Bloom / flowers:
Mustard is so well adapted to most environments that if it is let go to seed, it will self sow chocking out most other early season greens.