Mustard greens are fast growing, nutritious leafy greens. They’re perfect for gardens and containers in both spring and fall. Although not quite as cold hardy as their cousins, collards and kale, piquant mustard greens do tolerate a light frost, which makes their leaves sweeter. In areas where there are no killing freezes, gardeners enjoy growing mustard greens all winter long. The mustard patch is a pretty sight in the cool season garden. The leafy plants are easy to care for and good companions to fall flowers such as pansies. Mustard greens grow in a rosette of leaves up to about a foot-and-a-half tall. You can simmer the big peppery greens or pick smaller, young leaves to eat raw in salads and sandwiches.
Bonnie Plants Mustard Greens are very fast-growing, nutritious, leafy greens for cool-season growing. Always taste sweeter when nipped by frost. Can cook Southern style or even cut up raw for a nippy, peppery taste in salads. A whole leaf will add spark to a sandwich. Grows best in full sun, but will tolerate partial shade and even appreciates it in spring in hot climates.
Only available in the following states, in limited quantities: AL, FL, GA
- Light Full sun to part shade
- Leaf size 8 to 15 inches
- Matures 45 days
- Plant spacing 12 inches apart
Quick Guide to Growing Mustard Greens
- Plant mustard greens during the cool temperatures of spring and fall. These tasty greens grow well in raised beds, containers, and in-ground gardens.
- Space plants 12 to 18 inches apart in an area that gets plenty of sunlight and has fertile, well-drained soil with a pH of 6.5 to 6.8.
- Improve native soil by mixing in several inches of aged compost or other rich organic matter.
- Mustard greens can produce edible leaves quickly with a steady supply of water. Check soil moisture regularly and water when the top inch of soil becomes dry.
- After planting, encourage excellent leaf production by regularly feeding plants with a water-soluble plant food.
- Harvest mustard greens when leaves are large enough to eat.