Mustard Greens

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Flavorful foliage brings a mild, pleasing mustard taste to salads, soups, stir-fry or used as greens. Leaves are also quite attractive, in shades of bright green or deep burgundy, perfect for the edible landscape or simply ornamental use. Mustard is a cool-season vegetable that can turn bitter in the heat of summer; for best quality greens, plant in early spring and again in fall, avoiding hot weather. A quick, easy-to-grow vegetable. Plants are biennial, but should be pulled after the first season because second year plants are not attractive and foliage turns bitter when flowers form.
 

Companion Plants

Viola

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Viola

Profuse fragrant flowers carpet the early garden. Beautiful at garden's edge, in rock gardens, as a small-scale ground cover, and lovely in bouquets. Allow to reseed for longevity in the garden. Reblooms in cool weather.

Snapdragon

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Snapdragon

An old-fashioned favorite prized for its beautiful flowers. Wonderful for attracting butterflies and hummingbirds to the garden. Outstanding as a cut flower. Great with zinnia, marigold, sweet potato vine and other sun-lovers.

Basil

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Basil

Aromatic leaves in a variety of flavors and colors are outstanding for a wide range of foods from Italian to Vietnamese. White or pink flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Collections

Hogan U.'s collection

Chelsea C.'s collection

Details

Common name

Mustard Greens

Botanical name

Brassica juncea

Zone

Grow as an annual

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Bloom color

Red

Bloom time

Matures in 45-50 days

Light

sun

Habit

upright

Water

Water every other day

Feed

in spring

Maintenance

Keep weed-free