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Mustard Greens - Tendergreen - Brassica juncea
Hardy Annual This early piquant flavored green has dark green, fleshy leaves and grows uprightly to 2' tall. Known to grow wild around the world for centuries, it is used in some form in African, Indian, Chinese, Japanese and American southern cooking. Steamed it can help lower your cholesterol. Young leaves can be used in salads, steam larger tender leaves with just the water that clings to them after washing.
Soil & Water: Mustard greens prefers rich, fertile soil with a pH of 6.0-7.5 and plenty of added organic matter. The plants need regular, even moisture to avoid bitterness.
Planting & Growing: Start seeds indoors and transplant out before the frost, or sow seeds directly a few weeks before the last frost. Mustard is very cold tolerant.
Harvesting & Storage: Begin harvesting individual leaves after the center rosette has begun to develop. You can begin harvesting at 6" by picking outside leaves. Mustard greens are slow to bolt and are winter hardy. Store the unwashed leaves wrapped in a damp paper towel in a perforated plastic bag in the refrigerator.
Did You Know? Mustard greens contain large amounts of beta-carotene and vitamins A and C.
Soil Temperature: 60-70F
Planting Depth: 1/4"
Germination: 4-10 Days
Height At Maturity: 1'-2'
Days To Maturity: 30-55 Days
Sun/Shade: Partial Sun
Spacing After Thinning: 6"-15"
Approx Seeds per 1/4 lbs: 47,619
Peaceful Valley Brand vegetable seeds are all Certified Organic.
Buy with confidence and plant the best!