Add some flavor and a splash of color to your salad with popular Red Mustard Greens! These maroon-colored leaves with light green midribs and narrow stems are tender and slow to bolt, making them perfect for winter. Mustard greens have been growing in northern India, near the Himalayan region, for thousands of years and are also widely used in Chinese, Japanese, and African cuisine. Although not very popular in most parts of the United States, mustard greens are an essential part of Southern culture.
To grow Red Giant Mustard Greens, direct sow the seeds in full sun and rich soil about four weeks before the last expected spring frost for a spring crop. Keep the rows 10-12" apart and thin the seedlings to 5-6" apart once they emerge. For a continuous harvest, plant more seeds every 10-14 days. For a fall crop, plant the seeds in late summer or early fall, approximately 10 weeks before the first hard frost. Red Giant Mustard Greens are particularly winter hardy and slow to bolt.
To keep the plants healthy and weed-free, maintain consistent moisture and apply a thick layer of mulch. Pick the leaves when they reach a height of 4-5 inches for baby greens or harvest the entire plant at any point for mature leaves. Avoid yellow leaves, which have passed their prime. Greens can be stored in the refrigerator for 3-4 days or frozen when blanched.
If you plan to save seed from Red Mustard Greens, note that they may cross with wild mustard varieties. Cage the plants to protect them if cross-pollination is a concern. Mustard needs to overwinter before producing seed. In warmer locations, apply a thick layer of mulch and remove it in the early spring. In colder areas, dig up the plants and store them at 32-40 degrees F in 80-90 percent humidity until spring when they can be replanted. Allow the plants to flower and go to seed, then remove the seed heads when most of the seed pods have turned brown. Spread the heads out in a dry, well-ventilated place and let them dry for several weeks. Thresh out the seeds and store them in a cool, dry place for up to 4 years.