(Brassica rapa) Also known as Mustard Spinach. Known to Japanese cooks as Komatsuna. This easy to grow variety produces smooth, dark, glossy green leaves that can be picked as baby greens or grown to full size.
Fast to mature and mild in flavor, Tendergreen mustard is an excellent choice for stir fry, soups and salads.
Hardy and productive plants are slow to bolt and tolerate cold, heat and dry conditions.
|Germination Temperature||Planting Depth||Days to Germination||Plant Spacing||Row Spacing||Sun|
|45-65||1/4-1/2"||5-12||6"||18"||Partial to Full|
Sow outside 4 to 6 weeks before average last frost or as soon as soil can be worked. Succession plant every 3 weeks until early fall for continuous harvest.
Keep the mustard plants well-watered and fertilized. Weed the area frequently so that the weeds don't hog the mustard plants' water.
Mustard plants grow and spread rapidly and tend to take over the area in which they're growing.
Mustards like cool weather so avoid growing them in the middle of summer.
Leaves can be harvested when they are 2" tall. Harvest young leaves within the first 30 days or allow the plant to mature, around 50 days, and harvest the entire plant. Seeds may also be harvested for making your own homemade mustard. Wait until the plants start to turn yellow to harvest mustard seeds. Leave the pods containing seeds on the plant as long as possible, but harvest them before the pods burst.