Mustard greens produce leafy greens with a distinct spicy flavor. They can be enjoyed raw in salads for a peppery kick or cooked in various dishes such as stir-fries, soups, and sautés for added flavor and nutrition.
Club root. bolting, downy mildew, and inconsistent watering
Family
Brassicaceae
Companion Plants
Greens thrive alongside beans, cucumber, lettuce, onions, tomatoes, and spinach
Pest
Aphids, thrips, cutworms, cabbage looper, beetles, and earworms
Watering
greens, thrive with consistently moist soil. Water the plants when the top inch of the soil feels dry to the touch. Provide thorough watering, allowing excess water to drain. Avoid overwatering, ensuring the soil remains evenly moist without becoming waterlogged.
Harvesting
To harvest collard greens, wait until the leaves are large enough to use, usually around 8-10 inches in length. Harvest the outer leaves first, using scissors or garden shears to cut them off at the base of the stem. This encourages continuous growth and allows the inner leaves to develop. Regular harvesting promotes a longer harvest period, and collard greens can be harvested throughout the growing season.
Culinary/ Uses
Greens, great in salads, smoothies, or in cooked dishes.
