Crops › Mustard Greens
How to grow Mustard Greens
in the US
Sow March to September, plant out October, harvest May to November. About 35 days from seed to plate. You can sow it this month.
Shown for zone 6. Zone table further down.
Mustard greens are a proper cracking vegetable, aren't they? They're really easy to get going on the plot and grow super quick too, which is always a bonus when you're waiting for something fresh. You can't beat that peppery bite in a salad or a quick stir-fry.
Sowing
Right, so mustard greens are a cool season crop, like I say, so you want to get them in when it's not too hot. For zones 3 and 4, April to May and then July to August is your window. Zone 5 can start a bit earlier in March, through April and May, then again in August and September. Zones 6 and 7, you're looking at February or March, April, then August through October. And for zones 9 and 10, January and February, March, then September right through to December. You can sow them direct outside, about half an inch deep, or start them indoors if you want to get a head start, then plant them out. Give them a few inches between seeds, then thin them out later. A little succession sowing every couple of weeks means you'll have a continuous supply, you know what I mean?
Growing on
Once your seedlings are up and doing well, you’ll want to thin them out a bit, maybe to about 6 to 8 inches apart, so they've got room to really grow. If you started them indoors, harden them off for a week or so before they go outside, just to get 'em used to the weather. They'll do grand in containers too, if you're short on space, just make sure they've got enough room for their roots.
Looking after it
Mustard greens like a bit of a drink, especially if the weather turns dry, so keep 'em watered. They're not too fussy about feeding, but a bit of balanced liquid feed now and then won't hurt, especially if they're in pots. Just keep an eye on the weeds too, they'll compete for moisture and nutrients, so keep the area clear.
What goes wrong
Now, slugs love a tender leaf, so keep an eye out for them, especially when the plants are small. Cabbage worms can be a proper nuisance too, they'll munch holes in the leaves, so if you're worried, a bit of row cover over the top will keep 'em at bay. Aphids can sometimes pop up, just give 'em a squirt with some soapy water if you see them.
Harvest
You can be picking these in about 35 days, which is cracking for a quick crop, sometimes even sooner for baby leaves. Just take the outer leaves as you need them, and the plant will keep producing more from the middle. If you get a bit of a glut, they're grand in stir-fries or even just wilted down like spinach. Fresh is always best, mind.
To be honest, I always sow a few extra because they're so quick, and if some bolt in warmer weather, it's no big deal, you still get a good crop of young leaves.
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Southern Giant Curled This one's a real workhorse, proper reliable for a good crop of those traditional curled leaves. It's a solid choice for anyone just starting out with mustard greens, you can't go wrong. | No club votes yet |
| Red Giant You'll get some lovely reddish-purple leaves with this one, looks cracking on the plate and tastes great. Best started undercover to get a jump on the season, especially if you want an early harvest. | No club votes yet |
| Green Wave This variety gives you deeply ruffled, bright green leaves with a good, strong mustard flavor. It's a robust plant that does well direct sown and gives you a substantial harvest. | No club votes yet |
| Tendergreen Also known as Komatsuna, this one has smooth, dark green leaves with a mild flavor, great for stir-fries. It's a good choice for those who want a less peppery mustard green, and can be started undercover. | No club votes yet |
| Osaka Purple A truly striking mustard green with deep purple leaves and a nice, spicy kick. It adds a bit of color to your salads and is easy to sow directly into the ground. | No club votes yet |
| Tatsoi This one forms lovely rosettes of spoon-shaped, dark green leaves with a mild, buttery flavor. It's a cracking choice for baby leaf salads and does well when started undercover for early pickings. | No club votes yet |
| Golden Frills You'll get finely dissected, frilly golden-green leaves with a delicate texture and a good, spicy flavor. This variety is perfect for adding a bit of fancy to your salads and grows well outdoors. | No club votes yet |
| Ruby Streaks This variety gives you beautiful, finely cut leaves that are green with a lovely ruby red streaking. It's fantastic for adding color to your plate and can be started indoors for a head start. | No club votes yet |
| Komatsuna A popular Japanese mustard, Komatsuna has smooth, dark green leaves and a mild, slightly sweet flavor. It's a versatile plant that you can sow directly and pick at various stages. | No club votes yet |
| Savannah This is a fast-growing variety that produces large, broad, smooth leaves with a milder flavor. It's a good one if you're looking for bigger yields and can get it going undercover early. | No club votes yet |
| Florida Broadleaf A classic broad-leaf mustard with a strong, traditional flavor and good heat tolerance. It's a reliable performer that you can sow directly into your plot for a proper harvest. | No club votes yet |
| Old Fashioned This variety lives up to its name, offering a robust, classic mustard flavor with tender, broad leaves. It's a cracking choice for those who appreciate traditional tastes and can be started undercover. | No club votes yet |
| Amara Known as Ethiopian Kale, Amara has deeply lobed, slightly ruffled leaves with a distinct, pungent flavor. It's a vigorous grower that does really well when direct sown. | No club votes yet |
| Red Tatsoi Similar to standard Tatsoi but with beautiful reddish-purple stems and veins on its spoon-shaped leaves. It's a lovely mild mustard that's grand for salads and can be started indoors. | No club votes yet |
| Mibuna This Japanese mustard produces long, slender leaves with a mild, peppery taste, similar to arugula. It's a quick grower that's lovely in salads or stir-fries and is easy to sow directly. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Mustard Greens seeds
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Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | April to August | June to September |
| Zone 4 | April to August | June to September |
| Zone 5 | March to September | May to November |
| Zone 6 | March to September | May to November |
| Zone 7 | February to October | April to December |
| Zone 8 | February to October | April to December |
| Zone 9 | January to November | March to December |
| Zone 10 | September to March | February to December |
Cook the harvest
The definitive Southern braised mustard greens — slow-cooked for hours with a smoky ham hock, onion, and chicken broth until deeply tender, silky, and infused with pork smokiness. The potlikker — the intensely flavored braising liquid — is the real prize here, perfect for sopping up with cornbread. This is American soul food cooking at its most comforting and timeless.
135 min · easySarson ka saag — the iconic Punjabi dish of slowly cooked mustard greens with ginger, garlic, and spices, finished with crispy golden cubes of paneer. Mustard greens give this saag its characteristic peppery bite that regular spinach saag cannot match. Serve with makki di roti (cornbread) or naan for one of the most satisfying vegetarian meals in the Indian culinary canon.
55 min · mediumBlanched mustard greens baked under a creamy béchamel and a bubbling, golden crust of Gruyère — a French gratin that transforms an assertive green into something luxurious and deeply comforting. The cream sauce tames the peppery bitterness of the greens while the gratin crust provides satisfying crunch. An extraordinary side for a dinner party that can be fully assembled ahead.
55 min · mediumSugar snap peas flash-cooked in a hot wok with garlic, soy sauce, sesame oil, and toasted sesame seeds — a stir-fry that captures the peas at their crisp, sweet best in under 10 minutes. The high-heat cooking concentrates the soy sauce into a glaze that clings to each pod, while the sesame adds fragrant richness. A perfect side dish for any Asian-inspired meal.
13 min · easyWatch for, and grow alongside
Companions: marigolds, nasturtium
Questions people ask
When do you sow Mustard Greens in the US?
Sow Mustard Greens from March to September in zone 6, earlier or later by zone. Plant out October, after the last frost.
How long does Mustard Greens take from sowing to harvest?
Roughly 35 days, with the harvest May to November.
Which Mustard Greens varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Southern Giant Curled, Red Giant, Green Wave, Tendergreen and more.
Track your Mustard Greens from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.