DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
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.
HARVEST TO PLATE RECIPE
Sippin' Green Gazpacho
- 2 pounds mustard greens , about 2 bunches
- 4-5 strips thick sliced bacon , about 4 ounces, diced
- 1 tablespoon (14 ml) oil
- 1 medium onion , chopped
- 1 tablespoon (8 g) garlic , minced
- 1-2 cups smoked chopped turkey
- salt and pepper to taste
2-3 teaspoons (8-12 g)
- Creole seasoning
- 1 cup (250 ml) chicken broth or water
- 1-2 crushed red pepper flakes (optional)
- Remove mustard green leaves from the stem. Then wash, rinse and chop into large chunks. Repeat until all mustard greens have been removed from its stem. Discard stem and reserve chopped leaves.
- Heat up a medium or large dutch oven. Then add chopped bacon, cook for about 5-6 minutes or until brown.
- Add about 1 tablespoon oil – there should be about 2 -3 tablespoons grease in the pot. Add onions, garlic , chopped smoked turkey , and sauté for about 3-5 minutes.
- Gently stir in the mustard greens (a little at a time, until wilted ) followed by Creole seasoning.
- Add smoked turkey bone to the pot with chicken broth or water. Add pepper flakes , if desired
- Bring to a boil and simmer for about 20 minutes or until desired tenderness has been reached. Return bacon back to the pot, stir.
- Remove from the stove and discard bone.
- Serve warm with biscuits, hot sauce and ham, optional.