Cathy Isom fills you in about the raw green with a unique flavor you can continually grow every few weeks. That’s coming up on This Land of Ours.
Mustard greens add just the right amount of zing to dishes, and they’re easy-as-pie to raise. They’re a versatile plant, too. You can grow mustard micro-greens in under a week, or you can wait and pluck the older leaves as you need them for a continuous crop.
The raw greens have a unique mustardy, horseradish-like flavor. Some people who don’t like the leaves raw find the cooked greens to be a mellower, peppery addition to stir-fries and casseroles.
There are several varieties including Red Giant, Scarlet Frills, Green Wave, Purple wave and Ruby Streaks.
Growing Mustard Greens is simple and can be done in the spring and fall as long as there is no sign of frost. They prefer full sun, but some varieties can also handle part shade. Because mustard greens can be harvested around a month or so after planting, you can continually start a new crop every few weeks as long as you leave enough time before the frost.
I’m Cathy Isom…