Tendergreen has smooth leaves and makes a fine spinach substitute, especially in the fall. Seeds germinate and grow quickly in late summer heat and mature to tender sweetness in cool weather. Thinnings are delicious as fresh snacks or in salads.
Sun - full sun
Spread - 12 inches
Height - 6-12 inches high
Days to Maturity -
Ideal Planting Time - feb 1-mar 1 and for fall sept 15th - oct 15th
Seed Depth - 1/4 inch
Seed Spacing - 4-6 inches
Row Spacing - 6-8 ft
Days to Germination - 5-13 days
Harvest Tips - For baby greens, pick the leaves when they reach a height of 4-5 inches; baby greens are tender and flavorful, perfect for salads. The entire plant can be harvested at any point, or individual leaves taken for a continuous harvest. Mature leaves, which tend to be stronger in flavor, often taste best when cooked. Avoid using leaves that have begun to turn yellow, as these have passed their prime. Once cut, greens keep in the refrigerator for 3-4 days. They also freeze well when blanched.
Other Planting Tips - If your family enjoys mustard greens, consider planting every 2 to 3 weeks for successive waves of young flavorful greens growing into prime size.
Remember, optimum growth and flavor depends on moist soil. When plants grow under stressful conditions such as drought or heat, the leaves can become unpleasantly spicy for most tastes. Keep the soil evenly moist.
Available - 1/2 oz. and 1 oz. pkgs.
Mustard spinach, also called tendergreen mustard or komatsuna, is an Asian green that is neither a mustard nor a spinach. It grows best during cool weather, making it well suited to fall, winter and spring gardens in mild climates. It doesn't bolt easily in hot weather, so you can often continue to grow it into summer. The leafy greens are used both cooked and fresh, making it a flavorful replacement for other garden greens.
There are two ways to harvest greens. You may pick only the large, outer leaves leaving the center to continue growing and producing more greens.
Or you can treat the plant in a cut-and-come again fashion, cutting all the leaves to 3 to 4 inches from the ground and leaving the stub to re-grow. Remember, young leaves have a milder flavor for salads.
Mustard greens tolerate frosts and brief temperature dips into the 20’s, but succumb to hard freezes. Like other greens, cold sweetens their flavor.