Organic mustard ( Brassica juncea ) from the seed company Gaia, a spicy and nutritious flavor in the vegetable garden
Mustard greens , from the Brassicaceae family, are a leafy vegetable prized for their spicy, slightly peppery flavor . Popular in the Southern United States, Asian, and North African cuisines, they add a spicy kick to dishes, whether steamed, sautéed, in soups, or even raw in salads .
This fast-growing plant is ideal for cool climates such as northern regions , where it can be harvested several times a season . In addition to being delicious and easy to grow , it is an excellent source of calcium, iron, vitamins A, C and K , thus contributing to a healthy and balanced diet .
Did you know?
Mustard seeds , used to produce the famous yellow condiment , come from several species of Brassica , including Brassica juncea .
In addition to its culinary use , mustard is also known for its medicinal properties : it stimulates digestion, promotes blood circulation and is sometimes used as a poultice to relieve muscle pain.
In some crops it is also grown as a green manure , improving soil quality and reducing the presence of harmful pests in the vegetable garden.
Spread: Bushy habit and ample foliage
Plant height: 30 to 60 cm
Quantity per pack: ± 500 seeds
Companion plants: Dill, fennel, yarrow, mint, corn, peas, rosemary, thyme, beetroot, celery, carrot, lettuce, onion, cucumber
Enemy plants: Sunflower, beans, strawberry, turnip, knotweed
Cultivation method
Green mustard grows quickly and adapts to various soil types , provided they are well drained . It can be grown from early spring until autumn and tolerates light frosts , which extends its growing period.
- Soak seeds in warm water for 12 hours before sowing to improve germination.
- Sow directly in open ground as soon as the soil can be worked , in spring or late summer for an autumn harvest.
- Sow 1-2cm (1/2-1") deep , spacing plants 5-10cm (2-4") apart and rows 30-60cm (12-24") apart.
- Germination in 5 to 10 days , with an optimum temperature of 15 to 21°C .
- Moderate watering , the plant tolerates slight drought well, but prefers fresh soil to prevent the leaves from becoming too bitter.
- Thin out the plants once they reach 5 cm in height to encourage good development.
Harvesting and conservation
- Harvest young leaves as soon as they reach 7-10 cm (3-4") , cutting them 2 cm from the ground .
- More mature leaves can be cooked or sautéed , their flavor being more pronounced.
- Store them in a plastic bag in the refrigerator for up to a week .
- Long-term storage : leaves can be dehydrated, frozen or lacto-fermented to enjoy them all year round.
- The seeds can be harvested when fully ripe , dried and used to make homemade mustard or as a spice.
Ideas for use in the kitchen
- Add them to Asian stir-fries , where they make a great substitute for bok choy.
- Add them to soups and stews for a touch of character and depth.
- Serve them braised with garlic and chili pepper , as an accompaniment to meat and fish.
- Blend them into a green smoothie for a dose of spice and a richness of nutrients.
- Let them go to seed and harvest them to make a spicy homemade mustard .
With its easy cultivation, fast growth and intense flavor , mustard greens are a must-have for lovers of tangy and nutritious leafy vegetables .
