Greens Mild Mustard Mix - Renee&
Greens Mild Mustard Mix - Renee&
Greens Mild Mustard Mix - Renee&
Greens Mild Mustard Mix - Renee&

Greens Mild Mustard Mix - Renee's Garden Seeds

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Mixed Mustard Varieties

EXCLUSIVE - Our balanced blend of four easy to grow mild mustards. Each has a different shape and texture, from upright and smooth to crinkly and curly, all with succulent and delicious green leaves. This highly nutritious cool-season mix can be harvested throughout spring/early summer and then planted again for fall meals. Cut for salad or harvest the fast growing leaves when more mature to stir-fry or steam and finish with a splash of rice vinegar or hot sauce.

 

Equal Parts: Mustards Tender Green, Florida Broadleaf, Southern Giant and Mizuna

Seed Count: Approx. 1400 / Weight: 3 g

Cold Winters

Mild Winters

Sun/Shade

Sow Seeds

Days to Germinate

Days to Harvest

April - Sept.
Feb. - Sept.
Full sun
1/2 in. apart
1/4 in. deep
7 - 14 days
Approx. 40

START SEEDS OUTDOORS

In cool early spring weather, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about 1/2 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water with a fine spray. Keep seedbed evenly moist. Make small successive sowings until summer weather turns hot for a constant supply. Plant again in late summer for fall harvesting.

GROWING NOTES

This mix will thrive in mild weather with consistent moisture. To extend the sowing season into hot weather, sow in light shade or erect a canopy of loosely woven shade cloth over the bed. Birds are often attracted to tender young seedlings, so protect them if necessary.

HARVEST AND USE

To harvest by the “cut and come again” method, wait until plants are 4 to 6 inches tall. Cut as much as you need, using scissors to shear off a patch of leaves about 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. Sauté leaves quickly in olive oil with a little chopped garlic or steam and finish with a splash hot sauce or rice vinegar.


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