We've got the dirt

MUSTARD GREENS

Mustard Greens is a robust leaf vegetable with a wreath of broad, light and dark green curly leaves growing up to 3 feet high.

The leaves and leaf stalks are eaten with a peppery flavor.

Seeds can be ground and used as seasonings.

How To Grow Mustard Greens Overview

Mustard is a cool leaf crop for a cold season. Sow mustard 4 to 6 weeks before the expected last spring frost date. The seedlings are planted every 4 to 6 weeks. It takes 30 to 40 days for Mustard to hit harvest. Plant crops so that they can be harvested before an average temperature of more than 75 ° F. Plant mustard in warm winter regions in autumn or early winter.

  • Grow mustard greens in full sun or in partial shade.
  • Add aged compost to planting beds.
  • Plant mustard 4 to 6 weeks before the reasonable last spring frost date.
  • Sow the mustard seed 1⁄2 inch deep
  • Keep your soil moist evenly to keep your leaves growing fast.
  • Mid-season side-dress plants with new compost.
  • Choose individual leaves to harvest when young and juicy, 3-4 inches long, or cut and use the whole plant.
Mustard greens seeds ground down to use as a spice

Mustard Greens Nutrition Information

Chopped Mustard Greens, 1 cup (56 grams)

NameAmountUnit
Water50.8g
Protein1.6

g

Total lipid (fat)0.235

g

Carbohydrate2.62g
Fiber, total dietary1.79g
Sugars0.739g
Vitamin C39.2mg
Choline0.28mg
NameAmountUnit
Calcium, Ca64.4mg
Magnesium, Mg17.9mg
Phosphorus, P32.5mg
Potassium, K215mg
Sodium, Na11.2mg
Energy (Calories)15.1kcal
Carotene, beta1000µg
Zinc, Zn0.226mg
Iron, Fe0.918mg

Garden Vegetables & Fruits Plant Preferences Profile

Specific Plant Growing Requirements and Information

Mustard Greens

Perennial flowering plants

Full sun to partial sun

30 to 40 days to harvest

Brassica juncea

2.5 – 3 feet tall

Well-draining soil fertile in organic matter. Prefers a soil pH of 5.5 to 6.8

Zone 8 through Zone 11

Growing Mustard Greens Detailed Information

Ideal Soil for Mustard Greens

Grow mustard greens in full sun or in partial shade. Plant mustard greens in well-worked, well-drained, organically fertile soil. Upon planting, add aged compost to planting beds. Mustard tends to prefer a soil pH of between 5.5 and 6.8.

When to Plant Mustard Greens

Plant mustard 4 to 6 weeks before the reasonable last spring frost date. The seedlings are planted every 4 to 6 weeks. It takes 30 to 40 days for mustard greens to meet harvest. Plant crops so that they can be harvested before an average temperature of more than 75 ° F. In the autumn or early winter, sow mustard in mild winter regions. Seeds will germinate slowly when the soil is too cold, 40 ° F or below. In hot weather or long days, mustard will bolt and go to seed.

What to Plant With Mustard Greens

Mustard greens will grow well with mint, rosemary, thyme, dill, beets, carrots, celery, cucumber, lettuce, and onions.

Avoid planting mustard greens near strawberries, sunflowers, or beans. 

How to Plant Mustard Greens

Sow the mustard seed 1⁄2 inch deep; when the seedlings are large enough to handle them thinly from 4 to 8 inches apart, space rows 12 to 24 inches apart.

How to Care for Mustard Greens

Keep your soil moist evenly to keep your leaves growing fast. Don’t let the soil dry out. Before planting, apply aged compost to the beds. Mid-season side-dress plants with new compost.

Mustard greens will benefit from a fish emulsion or a seaweed fertilizer.

Continue to plant weed-free gardens. As soon as it goes to seed, take mustard out of the garden to prevent excessive self-seeding.

Flea beetles and aphids may target mustard. Rinse the pests off with a spray of water.

Mustard is prone to white rust. Cut the white rust leaves. At the base of the stem, water plants protect the leaves from moisture.

How to Harvest Mustard Greens

Choose individual leaves when young and juicy, 3-4 inches long, or cut and use the whole plant. Finish the harvesting before the weather gets hot; hot weather will make the leaves harder and powerful. Wrap up the harvest before the plant starts seeding.

Mustard greens can remain 2 to 3 weeks in the refrigerator’s vegetable drawer. The green leaves can be either frozen or dehydrated. The mustard seeds can be saved then sprouted or ground down for spices.

Mother Earth's Tasty Mustard Greens

Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: American
Keyword: hot salad, mustard greens
Servings: 4 people
Author: Hazel

Equipment

  • Large sauté pan

Ingredients

  • 1/2 cup thinly sliced onions
  • 2-3 cloves garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1 pound mustard greens washed and torn into large pieces
  • 2 to 3 tablespoons chicken broth or vegetable broth vegetarian option
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil

Instructions

Sauté onions, garlic:

  • Sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
  • Add the minced garlic and cook a minute more, until fragrant.
  • Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
  • Toss with sesame oil. Season with salt and pepper.

We Want To Help Your Garden Grow Big & Beautiful

Sign up for our Newsletter for helpful tips, gardening ideas, and special gardening gifts 

for subscribers only. 

In compliance with the FTC guidelines, please assume the following about links and posts on this site: Some of the links on GrowAtHome.org are affiliate links of which receive a small compensation from sales of certain items. Please visit our Disclosure for more information.