Mustard Greens

Days to maturity are calculated from date of direct seeding.

Culture
• Mustard greens are easy crops to grow if planted in early spring or late summer
• Mustards are best directly sown

Direct Sowing
• Make a furrow 6 inches deep and sprinkle 1/2 cup of TSC's Complete fertilizer per 10 row feet in the bottom of the furrow
• Backfill the furrow and plant the seed
• Thin after second set of true leaves
• Sow July—August for a fall crop

Transplanting
• Start indoors 3-5 weeks before anticipated transplant
• Put out after the danger of hard frost, and use 1/4 cup of TSC's Complete fertilizer around each plant
• For a fall crop: start July—August for transplanting August—September

Insects & Diseases
• Common insects: Flea beetles
• Insect control: Pyrethrin, silver mulch, or row covers at planting
• Disease prevention: 5-7 year crop rotation

Harvesting
Harvesting mustard greens is straightforward and promotes continuous growth if done properly.
• Timing: Begin harvesting outer leaves when they're 4-6 inches tall, typically 30-40 days after planting. Harvest before flowering (bolting) for tender, mild flavor; older leaves become tougher and more bitter.
• Method for Continuous Harvest: Use clean scissors or shears to cut individual outer leaves at the base, leaving the central growing point intact. Take about 1/3 of the plant at a time to encourage regrowth, which can continue for weeks in cool weather.
• Full Plant Harvest: If desired, cut the entire plant at soil level when mature (6-8 inches tall).
• Tips: Harvest in the morning for crispness, rinse leaves immediately, and store in the fridge for up to a week. Grow in full sun to partial shade with consistent moisture for best yields