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. 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.
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.
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.
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.
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.
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.
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