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Green Mustard
Green Mustard has a peppery, earthy flavor with leaves that hold their shape and add texture to dishes when used raw. Considered by some to be a “superfood”, mustard greens are nutrient-packed, high in fiber, and low in calories. Green Mustard is also high in phytonutrients, vitamins A, C, and K, and is also a good source of manganese, calcium, and iron.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Vegetables
5-21
4-8 weeks
Prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter and bolt.
Check the roots monthly and trim any that are brown or extending past the yPod. To delay bolting, cut yellow-flowering stems as they appear. Remove any leaves that turn yellow from age.
Aphids are a common pest, but you can use our prevention tricks to keep them at bay!
For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 2-3 inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.
Origin
A member of the mustard plant family, Green Mustard has been cultivated in Japan since ancient times, though it most likely originated in China. Despite its history, this mizuna green is relatively unknown in many parts of the world.
Qualities
Green Mustard has a peppery, earthy flavor with leaves that hold their shape and add texture to dishes when used raw. Considered by some to be a “superfood”, mustard greens are nutrient-packed, high in fiber, and low in calories. Green Mustard is also high in phytonutrients, vitamins A, C, and K, and is also a good source of manganese, calcium, and iron.