Mustard Greens — Growing reference
| Scientific name | Brassica juncea |
|---|---|
| Seed germination (days) | 4–7 |
| Soil temperature for germination (°C) | 7.2–21.1 |
| First harvest or flowering (days) | 40–60 |
| Measured from | Seed |
| Plant spacing (cm) | 15.2–30.5 |
| Mature height (cm) | 30.5–61 |
| Mature spread (cm) | 22.9–45.7 |
| USDA hardiness zones | 2–11 |
| Light | Full sun |
| Water | Moderate |
| Sowing method | Direct sow |
Growing directions
Direct-sow seeds 1/4 inch deep in fertile, well-drained, slightly acidic soil in full sun as early as 2–3 weeks before last frost in spring, or 4–6 weeks before first fall frost for the preferred fall crop; mustard greens are a staple leafy vegetable of Asian and Southern US cuisines, prized for their pungent, peppery, mustardy flavor that ranges from mildly spicy to intensely sharp depending on variety. Young leaves are used raw in salads; mature leaves are braised, stir-fried, or cooked with salt pork and vinegar in Southern tradition. They bolt quickly in summer heat but tolerate light frosts, improving in flavor after cold exposure. In zone 7–10 fall-planted mustard greens can produce through winter; Southern flat-pod varieties like 'Florida Broadleaf' and Asian varieties like 'Mizuna' and 'Red Giant' are popular choices.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0