Mustard Seeds

Mustard greens, botanically Brassica juncea (also called Indian or leaf mustard), are prized for their bold, peppery, mildly spicy bite and crisp, deeply veined green leaves. Picked young and tender, they bring a fresh, mustardy zing to salads, sandwiches and wraps, while slightly larger leaves are wonderful sauteed, stir-fried or stirred into soups and stews. This is a fast cool-season leafy green that rewards you with quick, repeated cuttings from a single sowing.

Planting

Grow in full sun for the best results, though light afternoon shade helps during warmer weather. Choose deep, fertile, well-drained soil that stays evenly moist and is not too acidic, with a pH of about 6.0 to 7.5. Sow seed directly around 0.6 to 1.3 cm deep, then thin plants to roughly 10 to 20 cm apart with rows 30 to 40 cm apart. Seedlings emerge in about 3 to 7 days in mild conditions of 15-20°C.

Fertilizing

Work aged compost or well-rotted manure into the bed before sowing. As a leafy crop it loves nitrogen, so apply a balanced fertilizer such as 10-10-10 every 3 to 4 weeks and side-dress with aged compost at mid-season to keep new growth lush and tender.

Care

Keep the soil consistently moist but never waterlogged, supplying about 2.5 cm of water per week. Watch for aphids, flea beetles and cabbageworms, and for diseases such as downy mildew and white rust. Harvest from 30 to 50 days; pick outer leaves while young (about 7-10 cm) and let the centre regrow, always before bolting.