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I grow mustard greens because they are a cool weather crop I can squeeze into my garden in the spring or fall. They grow so fast that I get to enjoy multiple harvests throughout the year. I'll intercrop them with other crops like radishes, carrots, and beets to make the most of my limited soil space. Growing them at home is a simple way to eat more leafy green and boost my iron intake.
Mustard greens prefer 4-6 hours of direct sunlight. Partial shade tolerated. Indoors: Grow in pots with bright light or hydroponically using grow lights for 10-12 hours.
Keep the soil consistently moist, watering regularly. Indoors, monitor soil moisture frequently; outdoors, water regularly, especially during hot weather. Mulching helps retain moisture.
Mustard greens are a cool weather crop and prefer 45-85°F, ideally 60-75°F. Plant outdoors in March-May and August-September in NYC zone 7b. Indoors, maintain 60-75°F year-round.
Indoors: 6-8" wide, 6" deep, 1 gallon.
Outdoors: 8-10" wide, 10-12" deep, 3-5 gallons.
Mustard greens thrive in well-draining mix with organic matter, such as compost from vegetable peelings or aged manure.
Use high-nitrogen fertilizer 20-10-10 every 3-4 weeks.
Organic Options: fish emulsion, compost tea. Consistent fertilization supports vigorous growth.
Harvest outer mustard greens leaves regularly for continuous production. Regular trimming promotes new, spicy leaf growth.
Quick: 4-5 Weeks
Mustard greens are high in glucosinolates, which have been shown to help protect against certain cancers, and loaded with eye-protecting antioxidants.
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