Mustards

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Garnet Giant Mustard Greens 30 days

Grows exceptionally tall, large, deep red leaves, a real standout for edible landscaping. Very spicy leaves can be sautéed. Let it go to flower for the tall yellow blooms that provide an early food source for bees. In 2.5” biodegradable pot.

To transplant, thoroughly wet the biodegradable pot, then break into fourths. Plant each chunk in soil about 6” apart. This gives the seedlings more room to grow, for a bigger harvest. Make sure the rim of the biodegradable pot is not sticking up above the soil, or it will wick moisture away from the plant roots – either bury the rim, or tear it off.

For “cut and come again”, harvest the leaves an inch or two above the soil, just above the growing tip. The plant will send out new leaves, and in a week or two you can harvest again.

Mustard, Ragged Edge

An old favorite that produces fine quality salad greens. Leaves are long, narrow, deeply cut, and ruffled. Though it bolts early it has the best flavor.

To transplant, thoroughly wet the biodegradable pot, then break into fourths. Plant each chunk in soil about 6” apart. This gives the seedlings more room to grow, for a bigger harvest. Make sure the rim of the biodegradable pot is not sticking up above the soil, or it will wick moisture away from the plant roots – either bury the rim, or tear it off.

For baby greens, harvest the leaves when they are 4-5”, cutting just an inch or two above the soil, right above the growing tip. Baby leaves are more tender than mature leaves. Leaves that have begun to turn yellow are past their prime. By harvesting individual leaves instead of the whole plant, mustard will continue to send out new leaves for an ongoing harvest.

Mustard, Southern Giant Curled Greens

50 days

An old Southern favorite heirloom mustard green, dating to before 1880. Easy to grow, the large leaves have curled edges and an old-fashioned mustard flavor. Vigorous plants are both cold tolerant and slow to bolt and will grow to 18-24” tall. Let it go to flower for the tall yellow blooms that provide an early food source for bees. In 2.5” biodegradable pot.

To transplant, thoroughly wet the biodegradable pot, then break into fourths. Plant each chunk in soil about 6” apart. This gives the seedlings more room to grow, for a bigger harvest. Make sure the rim of the biodegradable pot is not sticking up above the soil, or it will wick moisture away from the plant roots – either bury the rim, or tear it off.

For baby greens, harvest the leaves when they are 4-5”, cutting just an inch or two above the soil, right above the growing tip. Baby leaves are tender and mild, and can be eaten raw. Mature leaves have a stronger flavor, and are usually cooked. Leaves that have begun to turn yellow are past their prime. By harvesting individual leaves instead of the whole plant, mustard will continue to send out new leaves for an ongoing harvest.