When to plant
Direct sow outdoors 4–6 weeks before last frost in spring. Also excellent as a fall crop — sow 6–8 weeks before first fall frost. Germinates in cool soil. Extremely fast-growing and productive. Fall crops are often sweeter and less spicy than spring crops.
Soil & site
Fertile, well-drained soil with good organic matter. pH 5.5–6.8. Work in compost before planting. Consistent moisture produces milder leaves. Drought stress dramatically increases pungency and promotes bolting.
Feeding
Moderate feeder. A nitrogen-rich fertilizer every 2–3 weeks during growth produces large, tender leaves. Balanced compost at planting is a good start. Fast-growing crop — nutrition needs to be available immediately.
Common problems
Flea beetles (tiny holes in leaves — row covers prevent them). Aphids, cabbage worms, and slugs. Bolts in heat and long days — a cool-season crop. Powdery mildew. White rust disease in wet conditions.
When to harvest
Harvest young leaves at 4–6 inches for the most tender, mildest flavor. Older leaves are more pungent and spicy. Baby leaf harvest: 21–30 days after sowing. Full-size harvest: 40–50 days. Harvest before the plant sends up a flower stalk — bolted leaves become very hot and bitter.
How to harvest
Cut-and-come-again: use scissors to cut outer leaves 1 inch above the soil, leaving the growing center. New leaves regrow in 1–2 weeks. Or harvest the entire plant at once by cutting at the base. Cool weather harvests are milder; heat-stressed plants are much more pungent.
Storage & use
Refrigerate unwashed for up to 5 days. Rinse thoroughly before use. Cooked mustard greens are milder than raw — a brief blanch or saute tames the heat significantly. Use in soups, stews, stir-fries, and salads. Sauteed with garlic and olive oil is a classic preparation.
Useful for growing mustard greens
A few things that make this one easier — chosen for this plant, not a generic list.
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