Growing vegetables in your garden can require patience, but mustard greens present a unique challenge that demands your attention. These greens thrive on diligence, needing frequent monitoring, especially if you plan to harvest them as microgreens just days after sowing. Early intervention is crucial, as it prevents the greens from maturing into tough or bitter foliage.
To make the most of your mustard greens, you should be prepared for a rewarding and fast-paced experience. With varieties such as ‘Ruby Streaks’ maturing in as little as 10 to 15 days, and others like ‘Red Giant’ growing to impressive heights, maintaining a regular harvesting schedule will encourage new growth. By following specific tips, you can enjoy a bountiful supply of fresh greens throughout the growing season.
What You’ll Gain
You will learn to identify mustard microgreen varieties, harvest baby leaves, and maximize your crop yield. Techniques to extend your growth period will also be covered.
Know Your Variety
When it comes to growing mustard greens, it’s important to know that different cultivars have different growth rates and tolerances to heat and cold. All cultivars belong to the Brassicaceae family, but they may be of different species, such as Brassica juncea, B. rapa, B. nigra, B. hirta, or Sinapis alba (formerly B. alba).
To ensure a successful harvest, study the seed packet and note the number of days to maturity before sowing. This will help you plan when to pick the greens for optimal flavor and texture.
Some varieties, like mizuna, are more heat tolerant, while others are better suited for a fall crop that will continue growing into early winter. Certain B. juncea varieties, such as ‘Red Giant’ and ‘Southern Curled,’ can tolerate temperatures as low as 25°F and may even become sweeter after a touch of frost.
It’s important to note that different cultivars are best picked at specific stages of growth depending on how you plan to use them. For example, some cultivars are better for cooking, while others are better for salads or microgreens.
Broadleaf cultivars like ‘Green Wave’ or ‘Red Giant’ are B. juncea types that provide tasty microgreens with a mild pepper flavor. However, they should only be harvested when they are one or two inches tall, as larger leaves become too tough and pungent for fresh eating.
On the other hand, Asian varieties like mizuna and tatsoi are much milder and tender when harvested as baby greens. Mizuna becomes bitter and unfit for consumption once its leaves reach 10 inches tall, while tatsoi grows to maximum size for cooking in just 45 days.
It’s important to know the exact type of cultivar you’re growing, as different types mature at different rates. Some may take as little as 35 days to reach full size, while others may take up to 60 days.
To ensure a bountiful harvest, it’s crucial to pick the greens ahead of when they become too large, bitter, or tough. By learning the growing timeline of your specific cultivar, you can schedule your harvest before the leaves are past their peak.
Harvesting Mustard Microgreens
Harvesting mustard microgreens is a straightforward process that requires gentle pulling rather than picking. Once the seedlings have developed a set of true leaves, they are ready to be harvested. Simply uproot them from the soil, rinse them off, and enjoy them fresh in salads, soups, or as a topping on pizza slices.
If you have a large quantity of mustard microgreens, it is recommended to let them air dry on a clean dish towel after rinsing. Once dry, wrap them in a paper towel, place them in an airtight container, and store them in the refrigerator for up to two or three days.
To avoid accidentally uprooting the mustard plants that you intend to grow to full size, it is best to grow microgreens and full-size mustard plants in separate containers or in different sections of the garden.
By following these simple steps, you can enjoy the delicious taste and nutritional benefits of mustard microgreens in a hassle-free manner.
Picking Baby Leaves
When it comes to harvesting young mustard greens for use in salads, wraps, or sandwiches, not all baby leaves are created equal. It’s important to sample a couple of the leaves before harvesting to ensure that they will delight your taste buds for fresh eating.
For broadleaf types, the best baby leaves are between one and two inches tall. For mizuna, the ideal height is between one and four inches, while the crispier tatsoi varieties are best harvested when they are between two to three inches tall.
If you’re looking to harvest part of the plant as baby leaves and let the rest continue to grow, use sterile scissors or a paring knife to clip or slice the outer leaves about a half-inch from the soil. Alternatively, you can cut the entire plant about an inch from the crown.
Keep in mind that if you do cut the entire plant, the core may grow a new set of leaves, but they may not be as lush and full as the first round. By following these guidelines, you can ensure that you pick the best baby leaves for your next culinary creation.
Tips for Broadleaf Varieties
When it comes to harvesting big-leaf mustard varieties, the process is pretty straightforward. You can use scissors or a knife to sever the leaves from the crown about half an inch from the bottom, just like you would with smaller varieties like tatsoi.
It’s important to time your harvest so that a bunch of leaves reach maturity at the same time. Unlike more tender types, big-leaf varieties benefit from slow simmering. Keep in mind that even just a few servings cooked as a side dish or pot of greens requires around eight to ten cups from a given harvest.
If you’re planning to freeze your big-leaf mustard, blanching them is a great way to preserve their flavor and nutrients. While the process isn’t tough, it’s best to process as many leafy greens as you can in one go. Identify a potential window for harvest, and set aside time to freeze some blanched or stewed greens at the same time.
Remember that big-leaf varieties are suitable for a fall harvest, but they germinate and grow more slowly in cooler soil. Be sure to factor in extra time for the autumn harvest and keep an eye on them in case of a warm spell.
To learn more about storing and cooking with different varieties, including directions for making sumptuous Southern-style greens with a broadleaf bounty, refer to our mustard growing guide.
Ways to Extend the Harvest
If you’re growing mizuna, tatsoi, or any other type of mustard, you can extend your harvest and ensure a constant supply of fresh produce. Here are some tips to help you keep picking this cool-season crop for longer:
- Successively plant more mustard seeds every couple of weeks during the optimal sowing window. This will give you a continuous supply of fresh greens without overwhelming you with too much produce at once.
- Start your seeds indoors if you live in a region where summer arrives early. Transplant them outdoors in early spring to give them a longer period of cool weather for growing.
- Plant your mustard in a shaded area to protect the seedlings and leaves from the heat. This will help you keep picking the crop for longer going into the warm months.
- Mulch your mustard heavily to help it retain moisture and regulate soil temperature. This is especially important for varieties grown in late autumn or late spring.
- Grow your mustard indoors as microgreens for a quick and easy supply of fresh greens. This is a great strategy for maintaining a bit of peppery green in the hottest part of summer and the coldest days of winter.
By following these tips, you can extend your mustard harvest and enjoy a steady supply of fresh greens for all your cooking, preserving, and eating needs.
