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1,890 Growing for the future. #kysuag
LEARN MORE
INFORMATION FROM
KENTUCKY STATE UNIVERSITY
COOPERATIVE EXTENSION
Mustard Greens
Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture
Planting
Plant from early March to late May or from late July to early September. Summer plantings will bolt and produce seeds, affecting flavor.
Plant seeds at a depth of 1/4 -1/2 inches
Plants should be spaced 3 inches apart.
Stagger plantings to ensure a continuous harvest.
Care and Harvest
Provide 1 inch of water a week, including rain.
Mustard greens are ready to harvest 35-60 days after planting, when leaves reach the desired size. Baby mustard greens can be ready for harvest 20-30 days after planting.
Baby mustard can be cut when the entire plant reaches 3-6 inches tall. Full size varieties will each 12-18 inches tall.
Mustard can be cut and allowed to regrow for up to 4 harvests. Plants can regenerate in 2 weeks or less and will get taller with each regrowth. Harvest close to the bottom of the leaf, leaving most of the stem.
If the mustard bolts and goes to seed, the seed can be collected and used in pickling or other recipes. Collect seed pods when they are brown, break them open and separate out the seeds.
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Storage and Use
Can be cooked or used raw. Smaller leaves are good in salads, while larger leaves are better cooked.
Can be stored in the refrigerator for 1 to 2 weeks.
References
Blacklin, S. 2008. Mustard Greens Pes-to on Pasta with Shiitake Mushrooms and Smoked Mozzarella. Accessed 9 Sept 2018. https://www.bonappetit.com/recipe/mustard-greens-pesto-on-pasta-with-shiitake-mushrooms-and-smoked-mozzarella
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Johnnyseeds.com. 2018. Mustard Green Seed.
http://www.johnnyseeds.com/vegetables/onions/
white-spear-onion-seed-503.html?cgid=on-
ions#start=1 (accessed 15 June, 2018)
Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Stone, C. 2016. The Urban Farmer: Growing Food for Profit on Leased and Borrowed Land. New Society Publishers. Gabriola Island, BC, Canada.
RECIPE: MUSTARD GREEN PESTO
½ cup plus 1/3 cup olive oil
1/4 cup pecans
2 garlic cloves, peeled, quartered
Puree until almost smooth. Season with salt and pepper.
Can be made ahead and stored in the refrigerator. If stored, let stand 1 hour before using.
Serving suggestions: Serve over favorite pasta. Can be eaten with sautéed mushrooms and onions, and cut, fresh tomatoes. Garnish with cheese before serving.
Blend 1/2 cup oil, pecans and garlic in processor until finely chopped. Add:
2 tablespoons balsamic vinegar
1/4 cup grated parmesan cheese
Blend and add:
3 cups (loosely packed) coarsely chopped mustard greens and remaining 1/3 cup oil alternately in 2 additions each.
Puree until almost smooth. Season with salt and pepper.
Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2019