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THOUGH ITS SEEDS ARE USED IN THE SPICY CONDIMENT, MUSTARD GREEN LEAVES ARE PRIZED IN AFRICA AND ASIA FOR THEIR PEPPERY KICK

Words Chloe Thomson

Leafy, peppery mustard greens are an easy-to-grow cool-season crop related to cabbages, broccoli and other brassicas. The young leaves add a spicy kick to salads — or you can cook up the older leaves in soups and stir-fries. Mustard greens are frost tolerant and some say they actually taste better after the first frost. Most are ready to begin harvesting within 5–6 weeks of planting. Just be sure not to harvest the whole plant in any one pick while the plants are still young. GROWING You can sow mustard green seeds into punnets in late summer, raising the seedlings in a protected spot away from hot afternoon sun. Alternatively, direct-sow seeds in the garden in early autumn. Seedlings are also readily available from nurseries in late summer, autumn and winter. Mustard greens prefer a full-sun to…

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Good Organic Gardening (Digital) - 1 Issue, Issue #13.6

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