Mustard Greens Seeds - Southern Giant Curled - Brassica juncea

3, 4, 5, 6, 7, 8, 9, 10, 11

USDA Zones 3-11 - Grows as a cool-season annual across all zones. It can be planted in both spring and fall. Its flavor is best in cooler weather and will become more pungent in hot conditions.

Best performance in Zones 3-9, particularly when planted in the fall for a long, cool-weather harvest.

Northern Zones (3-6) - Plant in early spring as soon as the soil can be worked. You can also plant in late summer for a fall harvest, which will have a sweeter flavor after the first light frost.

Hot Climate Zones (7-11) - Plant in late summer or fall for a winter and early spring harvest. Extreme heat will cause the plants to bolt (go to seed) and the leaves to become bitter.

Soil Temperature - Requires a cool soil for germination. Optimal soil temperature is between 45F and 65F. Planting too late in the spring or in hot soil will result in poor germination.

Growing Season - Requires about 40-50 days to reach maturity for full-sized leaves. Can be harvested earlier for "baby greens."

Learn more about USDA Hardiness Zones here

When to Plant:

Direct Sow Outdoors: Mustard greens do not transplant well and are best sown directly into the garden.

Spring Planting: Sow seeds in early spring, as soon as the soil is workable, about 4-6 weeks before the last frost.

Fall Planting: For a sweeter flavor and a longer harvest, plant seeds in late summer or early fall, about 6-8 weeks before the first expected frost.

Planting:

Choose a Location: Select a spot with full sun in the spring. For fall plantings, a location that gets partial shade or afternoon shade will help prevent bolting.

Soil Prep: Prepare the soil by mixing in some compost or aged manure. Mustard greens prefer a rich, well-draining soil with a pH between 6.0 and 7.0.

Sow Seeds: Plant seeds about 1/4 inch deep. Sow seeds thinly in rows about 12-18 inches apart.

Water: Water thoroughly after planting. Keep the soil consistently moist until germination, which typically takes 5-10 days.

Thinning: Once seedlings have their first set of true leaves, thin them to be 6-12 inches apart. You can eat the thinned seedlings as baby greens.

Care & Maintenance:

Watering: Keep the soil consistently moist. Mustard greens are shallow-rooted, so they can dry out quickly.

Mulching: A layer of mulch around the plants will help retain soil moisture and suppress weeds.

Pests: Watch for common pests like aphids and flea beetles. Using a row cover can help prevent them from getting to the plants.

Harvesting:

Baby Greens: You can begin harvesting leaves as soon as they are a few inches tall.

Full Size: For a continuous harvest, pick the outer leaves as needed, allowing the inner leaves to continue growing. You can also harvest the entire head at once when the plant reaches its full size.

Bolting: If the weather turns hot, your mustard greens may "bolt" or send up a flower stalk. The leaves will become tough and bitter. At this point, you can harvest the last of the leaves and let the plant go to seed, or simply remove it.