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Mustard Greens

Mustard Greens

A Cruciferous vegetable with a peppery flavor and come in different varieties ranging in
color, texture, and shape of leaves from different regions of the world:
Ruby Streaks, Red Giant, Scarlet frills, Southern Giant Curled, Golden Frills, Amara, Garnet Giant, Red
Splendor, Suehlihung No. 2.


(Turnips are in the Brassicaceae (mustard) family and their edible green tops are similar to mustard
greens).
Introduction
Mr. John Doe

Head Director

Description

Optimal Time/Temperature for Germination:
Mustard greens thrive in cooler temperatures but do not grow well in summer. Aim to start seeds about four weeks before the last frost. The plants can tolerate frost, which actually contributes to a sweeter flavor to the greens.
Optimal Soil Conditions:
Mustard greens grow best in moist, rich soil. To prepare the soil for planting, spread compost over the planting area, about 3 to 6 inches thick. Carefully turn the compost into the ground with a digging fork, loosening the soil. If you’re having to grow in red soil, make sure you add some river sand and compost to it in order to make more airy and fertile. Otherwise, red soil gets hard easily after few weeks. Purchase seeds, plant them, then uproot and replant the seedlings that emerge. Given the quick growth cycle of mustard greens, you can replant them every two or three weeks to keep up production.
Seed Planting Depth, Spacing and Procedure:
Plant seeds just under the soil, about a half an inch apart. Once the seedlings sprout and grow their first leaves, gently unearth them and pull them apart into clumps. Replant the seedlings approximately 12 inches apart. While this replanting of the seedlings is not necessary, doing so will allow greens to grow faster and yield more.
Best Companion Plants and Plants that Hinder:
In your rotational planning, mustard should be counted as a cole crop if doing a four-year (or longer) rotation plan so caution as you would the cabbage, cauliflower, broccoli. Celery, swiss chard, spinach, and onion may be friendly.

Growing Instructions

Crop Maintenance

Moisture Requirements & Solutions:
Mustard greens require 2 inches of water per week to thrive. Factoring in rainfall, make sure that they receive adequate hydration. Be sure to keep the soil evenly and consistently watered.
Weeding Needs & Solutions:
Carefully remove any weeds you see growing around your plants. While mustard greens do not require a lot of room to grow, the influx of weeds can cause unnecessary disturbance, particularly to fragile seedlings. To remove weeds, softly dig them outwith your hands, ensuring that the roots are removed as well.
Feeding Needs/Optimal Natural Fertilizers:
Enrich your soil the way nature intended, with all natural nutrients, composts and soil-enhancing organisms like your everyday earthworm’s castings.
Pests, Diseases & Solutions:
To ensure the successful growth of your mustard greens, protect them from bugs that might feed on them (cabbage worms, cabbage loopers, and flea beetles). Cover plants with row cover fabric, available for purchase at most gardening centers. Since the insects can’t reach the plant under the fabric, they can’t feed on it, or lay eggs to reproduce. Make sure that you keep track of the temperature and moisture levels in your covered rows. Enclosed growing areas can get too hot for greens, so it is important to monitor the plants closely. Avoid getting the leaves wet every time you water your mustard greens. This will help to reduce the risk of your mustard greens getting downy mildew. If open to atmosphere another option if bugs are eating them is to melt some butter and mix it with some chili powder; use a paint brush and essentially paint the entire plant. This will create a clear, greasy layer that bugs will find poisonous. When it comes to harvesting them, simply put them in some hot water and shake them around to get the grease off. If the damage is from very small caterpillar-like creatures that are the color of the leaves and difficult to see, neem will help.
When to Harvest/Number of days to maturity:
Mustard greens should be harvested when the leaves are still young and tender; older leaves will have a bitterer flavor. You can start to pick the leaves after 4 weeks, when they should be about 3 to 6 inches long (7.6-15.2cm).
How to Harvest:
You can harvest greens by snipping off outer leaves from the plant, and then leaving it to continue growing. Alternatively, you can unearth the entire plant and harvest all of the leaves at once. Discard any yellow leaves that you find on the plant. When you’re growing mustard greens and let them flower, they provide winter forage for bees and other pollinators.
Optimal Storage temperature and conditions:
Pick all your mustard greens and refrigerate them. Leaves can be kept in the crisper drawer for up to a week. Beyond that, you can freezethe greens to be used for cooking later on.
Optimal Preserving Procedures:
Seed Saving:
When the environment gets too hot, the plants will begin to seed and grow a flower stalk, signaling that no new leaves will grow. At this point you can either dig up the plants, or leave them there to seed. Once the seed pod developing on the plant has dried, you can collect the seeds. Be sure to collect them before the seed pod splits open; seeds that spill onto the soil will likely be dispersed and grow into new plants later on. Dry your seed heads in a paper bag, then shake the bag until the seeds fall out of the pods. Sift or use a fan to blow off the chaff.

Harvest and Storage

Notes

Perhaps avoid reheating cooked mustard greens, may convert to nitrites if you cook, cool, and then reheat.

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