How to grow Mustard Leaves

Mustard Leaves 

Mustard leaves, also known as mustard greens, are leafy vegetables from the Brassica family, closely related to cabbage, kale, and broccoli. They have broad, tender green leaves with frilly or smooth edges depending on the variety. The flavor is sharp, peppery, and slightly spicy—similar to arugula or horseradish—especially when raw, but it mellows when cooked. Mustard greens are fast-growing, cool-season plants that thrive in spring and fall, and they are rich in vitamins A, C, and K, as well as antioxidants.



I planted seeds directly into the soil about ½ inch deep and spaced them 6 inches apart. Germination was fast—tiny sprouts started showing in just 4 days! The seedlings are vibrant green and already developing slightly ruffled leaves. Now look how curly they are.

So far, no signs of pests. Added a light mulch layer today to help retain moisture and suppress weeds. Watering every 2 days, depending on weather. The soil is staying nicely moist but not soggy.My way is compost only gardening. I do my own compost.

This is the picture of them when they were tiny. I grew them in early spring so I can remove them to plant tomatoes. 

 

 

Mustard leaves seem to thrive in this cool fall weather. The leaves are growing quickly and look healthy. They have a sharp, peppery scent when brushed, which reminds me they’re related to arugula and other spicy greens.

Planning to start harvesting outer leaves in about 2 weeks if growth continues at this pace.

 

 
 
Consider planting a second batch mid-spring or beginning of Autumn for extended harvest.
I will write a page about preserving them soon. 
Look at the root system. 
 

 
 
 

 

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