Sow ¼–½ inch deep. Space 1 inch apart for baby greens, 4–6 inches for full-size heads. Rows 12–18 inches apart.
These leafy powerhouses are the unsung heroes of the cool-season garden. They’re ridiculously fast, forgiving, and come in a spectrum of flavors from mild horseradish to wasabi-level heat. Whether you have a raised bed, a couple of pots, or just a sunny windowsill, growing mustard greens is one of the most satisfying things you can do with a packet of seeds.
I plant them in window boxes, between kale, and even in old nursery pots. And every time I snip a handful for a lunch sandwich, I feel like a vegetable-growing wizard.
If you’ve ever planted a seed, blinked, and watched a full-blown salad appear two weeks later—congratulations, you’ve probably grown mustard greens.
Happy growing, and even happier eating. 🌿
Let’s dig in. First, the speed. Many varieties go from seed to baby greens in 20–25 days . Full-size leaves? 35–45 days. That’s faster than most radishes.
Loose, well-draining, with compost mixed in. pH 6.0–7.5. They’re not fussy.
