Long light periods can encourage bolting, does best when light is adjusted to less than 16 hours.
Harvest leaves as they grow to over 4” in length. Cut the individual leaf at their base, or harvest the entire plant by cutting all the leaves at once. Leave at least ⅓ of the plant to continue growing for additional harvests.
Heavy drinking plant, may require an additional watering each day if allowed to grow large.
Sensitive to overfeeding. Be sure to keep the tank topped off so plant food doesn’t concentrate and stress the plant.
While native to western and central Asia, American Mustard made its way to North America through Europe. Its name reflects the familiar peppery mustard flavor expected from a mustard plant. From the Brassica family, American Mustard is cousins with broccoli, cabbage, kale, and cauliflower.
Oil from the seeds is high in erucic acid, which may have antimicrobial and anti-inflammatory effects.
American Mustard has an intense, spicy mustard flavor. Use the leaves, stems, and flowers as an accent piece to salads to add flavor depth and natural spice. It’s also well suited for sandwiches as an alternative to adding a spicy mustard condiment.