"SOUTHERN GIANT" CURLED LONG STANDING MUSTARD GREENS
Whether you garden in raised beds, tilled plots, containers, or window planters, leafy greens should be considered for all.
Greens are exceptionally easy to grow and stand alone as salads or side dishes, plus, when used as garnishes, they add panache to main courses.
Our options seem limitless with numerous varieties of greens to choose from (lettuces, collards, chards, kales, spinaches, etc.), but it's here that I vary from my usual mantra pertaining to watering most veggies:
Whereas wet soil breeds disease and inhibits growth in nearly everything else, leafy greens are often ninety percent water by weight and love wet feet. As a rule of thumb, check the soil daily and water as needed to keep it wet, but not muddy.
Because greens thrive in cooler temps, they are usually sowed outdoors in early Spring, late Summer, or early Fall, because it they are allowed to mature during Summer's heat, they tend to be bitter.
Additionally, avoiding Summer's heat reduces damage by aphids, cabbage moth caterpillars, various true bugs, etc. that are notorious for destroying greens.
Greens are exceptionally easy to grow and stand alone as salads or side dishes, plus, when used as garnishes, they add panache to main courses.
Our options seem limitless with numerous varieties of greens to choose from (lettuces, collards, chards, kales, spinaches, etc.), but it's here that I vary from my usual mantra pertaining to watering most veggies:
Whereas wet soil breeds disease and inhibits growth in nearly everything else, leafy greens are often ninety percent water by weight and love wet feet. As a rule of thumb, check the soil daily and water as needed to keep it wet, but not muddy.
Because greens thrive in cooler temps, they are usually sowed outdoors in early Spring, late Summer, or early Fall, because it they are allowed to mature during Summer's heat, they tend to be bitter.
Additionally, avoiding Summer's heat reduces damage by aphids, cabbage moth caterpillars, various true bugs, etc. that are notorious for destroying greens.
THE UNMISTAKABLE BRIGHT GREEN FOLIAGE OF MUSTARD GREENS
An Individual's Choice, but ...
As promised on my Home page that I'd recommend specific varieties for their ease of growing, hardiness, and superior flavor, mustard greens fulfill all three criteria.
Whereas many greens range in taste from lettuce's watery blandness to kale and collards' earthy mien, mustard greens serve a dual role.
When eaten raw, mustard greens have a spicy zing reminiscent of wasabi or horseradish, but with less heat. However, when cooked until tender, mustard greens lose their pungency and acquire a sweet delicate flavor.
TIP: Due to their natural spiciness, mustard greens are far less attractive to insects and their larvae than most other greens, so insecticides can be applied sparingly or skipped altogether.
As promised on my Home page that I'd recommend specific varieties for their ease of growing, hardiness, and superior flavor, mustard greens fulfill all three criteria.
Whereas many greens range in taste from lettuce's watery blandness to kale and collards' earthy mien, mustard greens serve a dual role.
When eaten raw, mustard greens have a spicy zing reminiscent of wasabi or horseradish, but with less heat. However, when cooked until tender, mustard greens lose their pungency and acquire a sweet delicate flavor.
TIP: Due to their natural spiciness, mustard greens are far less attractive to insects and their larvae than most other greens, so insecticides can be applied sparingly or skipped altogether.
MUSTARD GREEN SEED
How to plant
Plant seeds outdoors two weeks prior to your last frost date, or start seeds indoors 4 weeks prior to your last frost date for transplanting. To extend your growing season with a second planting, sow seeds outdoors again in late Summer or early Fall.
Because most leafy green seeds germinate at a rate nearing 100 percent, I prefer to plant seeds two inches apart, then thin them to four-inch spacing once they reach six-inches in height. The leaves from the thinned young plants are exceptionally tender and become my first harvest.
After that (and although planting instructions vary), greens spaced four to six-inch apart will thrive if provided adequate soil, sun, and moisture.
Plant seeds outdoors two weeks prior to your last frost date, or start seeds indoors 4 weeks prior to your last frost date for transplanting. To extend your growing season with a second planting, sow seeds outdoors again in late Summer or early Fall.
Because most leafy green seeds germinate at a rate nearing 100 percent, I prefer to plant seeds two inches apart, then thin them to four-inch spacing once they reach six-inches in height. The leaves from the thinned young plants are exceptionally tender and become my first harvest.
After that (and although planting instructions vary), greens spaced four to six-inch apart will thrive if provided adequate soil, sun, and moisture.
REFRESH YOUR SOIL BETWEEN PLANTINGS
Refresh your Soil Between Plantings
When replacing your first greens with a second planting in late Summer or early Fall, always refresh your soil.
Greens have shallow roots, so you'll only need to dig a furrow about three inches deep and fill it with composted organic matter.
Cover the furrow with one half inch of powdery soil, firm the soil with light hand patting, then plant your seeds and gently soak with water.
Keep your planting wet until seedlings sprout, then continue watering as needed for the remainder of the growing season.
TIP: Frequent and close picking promotes fresh growth, and if kept watered and fertilized, greens will be ready to cut again within 2 - 3 weeks.
When replacing your first greens with a second planting in late Summer or early Fall, always refresh your soil.
Greens have shallow roots, so you'll only need to dig a furrow about three inches deep and fill it with composted organic matter.
Cover the furrow with one half inch of powdery soil, firm the soil with light hand patting, then plant your seeds and gently soak with water.
Keep your planting wet until seedlings sprout, then continue watering as needed for the remainder of the growing season.
TIP: Frequent and close picking promotes fresh growth, and if kept watered and fertilized, greens will be ready to cut again within 2 - 3 weeks.