PLANTING INSTRUCTIONS

Growing mustard greens offers gardeners a quick and rewarding harvest of nutritious, flavorful leaves. These zesty greens, known for their peppery taste that ranges from mild to pungent depending on the variety, are packed with vitamins A, C, and K, as well as calcium and fiber. Mustard greens come in various leaf shapes and colors, from broad and flat to deeply frilled, and in shades of green, purple, and red. Easy to grow and fast to mature, mustard greens are perfect for beginning gardeners and those looking to maximize garden productivity.

• Best Time to Plant: Mustard greens are cool-season crops that thrive in temperatures between 45°F and 75°F (7°C to 24°C). For spring harvests, sow seeds as soon as the soil can be worked, typically 4 to 6 weeks before the last expected frost. For fall harvests, which often produce superior flavor due to cooler temperatures, sow seeds 4 to 8 weeks before the first expected frost. In mild-winter areas, mustard greens can be grown throughout the winter season for continuous harvests.
• Soil Type: Mustard greens perform best in fertile, well-draining soil with a pH between 6.0 and 7.0. Before planting, amend the soil with 2 to 3 inches (5 to 7.5 cm) of compost or aged manure to improve soil structure and provide essential nutrients. Well-prepared soil helps promote rapid growth, which ensures tender leaves and mild flavor. Avoid heavy clay soils that remain wet for extended periods, as this can lead to root diseases.
• Spacing: Sow mustard green seeds 1/4 to 1/2 inch (0.6 to 1.3 cm) deep. When direct sowing, plant seeds approximately 1 inch (2.5 cm) apart in rows spaced 12 to 18 inches (30 to 45 cm) apart. Once seedlings reach 2 inches (5 cm) in height, thin them to stand 6 to 8 inches (15 to 20 cm) apart for smaller varieties and up to 12 inches (30 cm) apart for larger varieties. For continuous harvests, practice succession planting by sowing new seeds every 2 to 3 weeks during the growing season.

CARE TIPS

• Watering: Mustard greens require consistent moisture to grow quickly and maintain tender leaves. Provide approximately 1 to 1.5 inches (2.5 to 3.8 cm) of water per week, adjusting based on rainfall and temperature. Water at the base of plants to keep foliage dry and reduce disease risk. Irregular watering can lead to tough, bitter leaves or bolting. Applying a 2-inch (5 cm) layer of organic mulch around plants helps retain soil moisture and suppress weeds.
• Fertilizing: Mustard greens are moderate feeders that benefit from steady nutrition. If your soil was properly amended before planting, additional fertilization may not be necessary for the short growing cycle. For longer-growing crops or less fertile soils, apply a balanced water-soluble fertilizer diluted to half strength every 3 to 4 weeks, or side-dress with compost or a nitrogen-rich organic fertilizer when plants are about 4 inches (10 cm) tall. Avoid excessive nitrogen, which can lead to abundant foliage but reduced flavor.
• Temperature Management: During hot weather, provide partial shade to prevent bolting (premature flowering), which causes leaves to become tough and excessively bitter. Row covers, shade cloth, or planting on the north side of taller crops can offer protection from intense afternoon sun. In colder regions, extend the growing season by using row covers or cold frames to protect plants from frost, allowing for harvests well into the fall and early winter.

HARVESTING

• When to Harvest: Mustard greens are usually ready for harvest 30 to 45 days after planting, depending on the variety and growing conditions. Baby leaves can be harvested as early as 20 to 25 days after planting. For the best flavor, harvest young leaves when they are 3 to 6 inches (7.5 to 15 cm) long before the plants begin to flower. Mature leaves become increasingly pungent and potentially bitter, especially in warm weather.
• How to Harvest: Mustard greens can be harvested using two methods:
  • Cut-and-come-again: Remove the outer leaves individually by cutting them about 2 inches (5 cm) above the soil level, allowing the center of the plant to continue growing for multiple harvests over several weeks.
  • Whole plant harvest: Cut the entire plant about 2 inches (5 cm) above the soil level when it reaches the desired size. In favorable conditions, the plant may regrow for a second, smaller harvest.

For the best flavor and texture, harvest in the cool morning hours before the heat of the day. Rinse leaves thoroughly and refrigerate promptly to maintain freshness.