Mustard and other Greens Seed
For spring harvest direct seed 2-3 weeks before the
last frost. For fall harvests direct seed in midsummer. Thin
plants to 10-18” apart.
Informative articles found on the
to Grow Mustard Greens
Mustard Greens Recipes
NB21 Giant Japanese Red Mustard
Brassica juncea. 45 days. Large, tender Purple/Red Japanese mustard leaves are thick, savoy type and pungent with white mid-rib. Leaves turn purple at low temps and plants are tolerant to cool fall weather. Sow early spring or late summer.
IP126 Deep Purple Mustard
( Brassica juncea ). One of the darkest purple edible mustards available for baby leaf production. The leaves are milder tasting than Red Mustard and have a green underside.A delightful addition to salads, and a beautiful container plant too! Darkest of the purple mustards, with a milder flavor than red mustard. Baby leaves are ready after 25 days. Very good bolt tolerance. 45 days.
VUD30 Southern Giant Curled Mustard
Brassica juncea. Large, frilly light green leaves on sturdy, upright plants. Use young leaves in salads for a mild mustard flavor. A relatively long standing variety. Its flavor is best during cooler weather on less mature plants. Superb flavor. High in Vitamin A, B, and C. Excellent freezing and canning variety. A traditional Southern favorite. Approximately 40 days to maturity.
VUD31 Florida Broadleaf Mustard
Brassica juncea. Plant produces good yields of flavorful green mustard leaves. Excellent greens used in salads, sandwiches, or cooked. This variety bolts slower than other varieties. High in Vitamin A, B, and C. Excellent freezing and canning variety. A traditional Southern favorite. Grows 24" tall, produces in 45 days.
VUD32 Tendergreen Spinach Mustard
An early maturing flavorful nutritious vegetable. Leaves are mild flavored, smooth and dark green. Usually cooked as greens but can be used raw in salads like spinach. As easy to grow as it is rich in vitamins and minerals. Approximately 40 days to maturity.
1A315 Yellow Mustard
Grows 18-48 inches tall. This is one of the mustards used to produce mustard seeds for making condiments. It is sprouted with watercress to make the famous British cress and mustard. The seeds make a milder mustard than the black variety. The leaves can be eaten as a potherb.
Other Types of Greens
IP144 Jews Mallow, Egyptian Spinach ( Molokhia )
This Middle Eastern super-green, known as Jew's mallow or Egyptian spinach, has a high vitamin and mineral content. This "food of kings" dates back to the time of the pharaohs, when an Egyptian king drank it in soup to recover from an illness. Nutritionally, it has three times the calcium and phosphorous as Kale, and four times the amount of riboflavin. It also provides 70% of the RDA value for Vitamin C, 25% of the RDA of Vitamin A among a host of other minerals and vitamins. Today, it's one of the most widely eaten vegetables in Egypt. 60 days.
Planting season: Late spring/summer.
A good recipe and more info.
IP117 Wasabi Arugula
New! Great wasabi flavor.
Wasabi arugula gives the same nose-tingling sensation as the wasabi condiment used in Japanese dishes. Leaves are spoon-shaped with a toothed margin. This variety is best for very early spring and fall plantings as well as winter planting in regions with mild winters. Late spring and summer plantings have a tendency to bolt. Excellent bunched or to add a unique punch to salad mixes.
Jim's Note: Arugula prefers a fertile, well-drained soil, with a pH range of 6.0-6.8 in full sun to part shade. Arugula does prefer cool conditions and is hardy enough to over-winter in many locations from late summer and early fall sowings. It is also well-adapted for growing in cool greenhouses and high tunnels for winter production. Direct seed 1/8" deep from early spring onward @ 30-50 seeds/ft. Germination should take 5-7 days. Keep soil moist to slow bolting. For a continual supply, plant every 2-3 weeks until 1 month prior to first avg. frost date.
JF282 Molokhiya (or Melokhiya) Japanese Greens
Molokhiya (or Melokhiya) is a vegetable native to Egypt, very popular in Middle Eastern and Mediterranean regions. It has also become very popular in Japan and Southeastern Asia. It has been reported that this vegetable contains calcium, carotine, minerals, vitamin A, B1 and B2. Molokhiya is a very nutritious and healthy vegetable. Plants love warm conditions and grow well under full sun from spring to fall. Young green leaves and shoots of this fast growing vegetable are picked for cooking use. They add flavor and viscous texture to soups and stews similar to that Okra does in the cooking. Plants can also harvested and dried for later use in winter.
3418 Wasabissimo Asian Mustard
Delicious, spicy, wasabi-like flavor, grow as sprouts to add extra zest to salads, or a spicy pot herb for cold days.
3419 Raspberry Dressing Rumex
For gourmet salads, tasty green leaf with appetizing red veins, double duty as vivacious mixed container accent foliage plant.
RHC832 Salad Burnet Poterium sanguisorba
An easy to grow perennial plant in zones 5-8, or can be grown as an annual. Uses are many: Culinary/Medicinal/Beverage/Aromatic. Nut-cucumber flavour of leaves is welcome in all salads with French dressing or mayonnaise. Also in soups, casseroles, herb vinegars and cream cheeses. Improves skin in facial treatments.
NB22 Komatsuna Japanese Mustard Spinach
Brassica rapa var. perviridis 35 days. All season Japanese Green. Easy to grow. Mild, tender greens for salads, stir-fry. Uniform upright plants with slender, tasty, cylindrical green stems and dark green, round leaves. Disease tolerant.
NB26 Tsoi Sim Chinese Vegetable
Brassica juncea var. multisecta
40 days. Chinese green. Harvest young stalks with a few flower buds like Italian rapine or rappa. Sow in early summer. Use in soups or for stir-fry, salads, etc. Excellent flavor, very tender. Similar in culture and use as Hon Tsai Tai.
NW12 Green Seoul Chinese Cabbage
A Korean version of the popular loose leafed cabbage used in
Chinese cooking. This Cabbage is good for stir frys and Kimchee
pickling. A fast grower that can be container grown.
JF324 Greens: Vitamin Greens
For baby leaf salad mix, smooth dark green leaf mature 4" x 12", tender, not mustardy, tolerates heat and cold, 30 days.
JF325 Greens: Komatsuna Red Mustard Spinach
Japanese type, for salad and braising mix, uniform, round dark green leaf, heat tolerant, 35 days.
TRM774 Komatsuma Tendergreen Oriental Greens
Japanese mustard greens, tasty, slightly spicy flavor, great
for stir-frying or salads, good for hot or cold weather.
NW14 Chinese Mizuna
An essential salad mix ingredient. Unique mustard green of Japanese origin. Mizuna produces dozens of pencil thin white stalks with deeply cut, fringed leaves. Mild flavor. Continues to produce for several weeks from one planting as a cut and come again product.
A vigorous leafy vegetable used in stir frys, pickling and salads. Can be grown year round. The more you cut and harvest off this juicy, well flavored vegetable the more it produces.
RHC900 Winter Purslane ( Indian Lettuce )
Succulent, melt-in-your mouth salad green, grows freely in cool, part shade.
TRM514 Catalogna Pugliese Chicory ( Chichorium interbus )
Italian specialty, Strongly serrated green leaf, long white stem, cook or serve fresh in salad. Best for fall growing.
3441 Hon-Tsai Tai Chinese Vegetable
This vegetable has deep purple leaf and flower stalks and dark green leaves. The plant grows vigorously and produces lots of flower buds for vegetable use. Young stalks and flowers are very tender, excellent for stir-fry. This vegetable is tolerant at low temperature and the purple color intensifies as the temperature decreases.
Red Aztec Spinach, old world heirloom, red leaf, crisp, plant similar to quinoa, sweet salty taste, perfect for designer salad, 50 days.
3426 Giant Goosefoot Magentaspreen
Magenta leaf tips, tender, rich flavor, summer salad addition, 50 days. Even if you can't say it, you can eat and enjoy it.