Mustard Greens are Perfect for Fall

1 | Appearance 

Fast-growing mustard greens are a hardy crop just as happy planted along walkways or in containers as in dedicated vegetable beds. The leaves range from reddish to dark green and purple with leaves that can be broad or curled. 

2 | Uses

Peppery and bold, depending on the variety, mustard greens can be used in salads and soups, braised or sautéed. Loaded with minerals, including potassium, calcium and magnesium, as well as antioxidants and vitamins A, C, and K these greens pack a nutritious punch. 

3 | Grow

According to the LSU Ag Center, mustard greens are a cool season crop that can tolerate frost and light freezes making them ideal for your fall (or spring) veggie garden. Avoid planting seeds in heavy soil and, when planting in the fall, be sure to use sand or light mulch as a cover and for cooling. Plant in moist soil and lightly water at planting time and frequently thereafter. The seeds will sprout and grow quickly, ready for harvest about 40-60 days after planting. 

4 | Learn

The botanical classification for mustard greens is Brassica juncea. You may also have heard them referred to by nicknames including Indian mustard, Chinese mustard and leaf mustard.

5 | Lagniappe

To encourage mustard greens to last longer after harvesting, remove thick stems and thoroughly wash the leaves. Gently dry (to avoid bruising) with a salad spinner or towels. Store in the refrigerator in an airtight plastic bag for up to five days or in a ventilated container for up to 14 days.