This plant has no fragrance
Mustard greens is an umbrella term for a range of Brassica species (cabbage family) that are planted mainly for their healthy leaves. They come in many varieties with their colour ranging from emerald green to deep purple. They are easy to grow and can be planted in succession for a continuous harvest.
Aphids, cabbage loopers, cabbageworms, flea beetles, caterpillars, beetles, clubroot and downy mildew.
Leaves and stalks can be harvested in 30-40 days. Young, tender leaves are the best for salads, while older ones can be cooked like spinach. You can simmer the big peppery greens or pick smaller, young leaves to eat raw in salads and sandwiches.
Direct sow seeds 12 mm deep, 2.5 cm apart and in rows 60-75 cm apart in Winter/Spring. Germination takes 7-14 days.
Mustard Greens are heavy feeders and need a lot of nutrients.
Mustard Greens make great pot plants as they have shallow roots. Fill pots with loose soil and plant 2-3 seeds in each one.
The leaves contain vitamins, minerals, fibres, and protein. Mustard greens are considered to be high in anti-oxidants, help prevent cancer and act as an anti-inflammatory.
The leaves, the seeds, and the stem of this mustard variety are edible and can be eaten raw or cooked.
MORE TO EXPLORE
Vegetables to Grow Through Winter
These crops will keep growing throughout the winter if provided with some protection from the worst of the winter weather.
Salad leaves you may not have tried yet.
Relatively new to the UK market, these leafy greens suit being grown in our colder climate.