Shuidong mustard is named after the town where it was first cultivated, Shuidong Town, in Guangdong Province China. The best thing about this mustard variety is the stalks! They are crisp but quite tender and mild, and not super-spicy like some varieties. This variety grows very quickly, maturing fully in about six weeks. These sweet leaves combine well with the stalks for a great stir-fry, especially with some added garlic.

Sowing

Since mustard greens thrive in cool weather, they taste best when grown as an early spring or fall crop. For a spring crop, directly sow the seed in full sun and rich soil about four weeks before the last expected spring frost, and lightly rake them into the soil. Keep the rows 10-12in apart. When the seedlings emerge, thin them to 5-6in apart. For fall planting, plant the seeds in late summer or early fall about 10 weeks before the first hard frost.Climates with warmer winters may be able to grow mustard from fall to spring.

Planting

Keep the plants moist and free from weeds.A thick layer of mulch will help conserve moisture, control weeds,and keep the greens free from dirt.  Mustard Green is especially winter hardy and slow to bolt.

Harvesting

Winter hardy and slow to bolt. Full size leaf harvest in 45 days.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.

It’s also fine to grow for the baby greens, they definitely are sweeter! At about three weeks from sprouting, individual plants can also be harvested in the same way, by cutting them off at the base.