Now Sowing: Mustard Greens (mid-August)

Image of Mustard Greens
Image courtesy of Baker Creek Heirloom Seeds

Common Name: Mustard Greens (Brassica juncea)

Find seeds in the catalog

Seed Saving Level: Medium

Planting: Sow the seed outdoors ¼ inch deep in cool soil and ½ inch deep in warm soil. Full sun with shade in the hot part of summer. Germinates in  4-7 days and matures in spring/summer within 21-45 days and 21-55 days in the fall/winter. Moderate water and feed (compost tea). Fast growing so can be sown in between other crops for quick picking. Fall crop 6-10 weeks before first frost date.

Source: Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners (2002) by Suzanne Ashworth

Recipe: Mustardy Mustard Greens

1 ½ pounds mustard greens

3 tablespoons extra virgin olive oil

1 large onion, chopped

3 large garlic cloves, minced

Kosher salt and black pepper

1 tsp. mustard seeds

1 ½ tablespoons Dijon mustard

1 ½ tablespoons apple cider vinegar

1 ½  tablespoons sugar

¼ cup sliced almonds, toasted

Remove and discard the ribs from the mustard greens and tear the leaves into large pieces. Boil the greens in a pot of well-salted boiling water until they are crisp-tender and have lost their bitter taste, 3 to 5 minutes. Drain the greens, and when they are cool enough to handle, press on them to extract excess liquid.

Heat the oil in a large heavy skillet over medium heat until it shimmers. Add the onion, garlic, ¾ tsp. salt, and ½ tsp. pepper and cook until the onion is golden, about 5 minutes. Add the mustard seeds and continue to cook for 1 minute more. Remove the skillet from the heat and add the Dijon, vinegar, and sugar, stirring to combine. Stir in the mustard greens. Season with salt and pepper to taste. Serve the mustard greens sprinkled with the almonds. Serves 4.

Source: The Farm: Rustic Recipes for a Year of Incredible Food (2012) by Ian Knauer