Veggie of the month: Leafy mustard greens may tingle the taste buds with their hot, peppery flavour, but this herb prefers growing in cooler weather. Young leaves are pickable from 14 to 21 days after germination and it produces leaves throughout winter for use in salads or cooked dishes.
To grow: Why not sow mustard thickly in a hanging basket, that’s close to the kitchen for easy picking, or in containers that receive morning sun. It is the perfect winter edible for balconies, patios and sunny windowsills.
Sprinkle the seeds over the surface of the soil and lightly cover with potting mix or perlite and firm down. Water gently and keep moist during germination.
Once mustard has germinated feed with a liquid fertiliser like Margaret Roberts Organic Supercharger and once a month thereafter. Keep the soil moist.
Harvesting: cut individual leaves or cut the whole plant just above the base so that it can sprout out again. Young leaves are best for salads and older leaves for cooking, especially stir frying which mellows the peppery flavour.
Try this: Kirchhoffs Green Mustard is an heirloom variety and every part, leaves, flowers and seeds can be used.
Article published in Get It
