1200 Seeds Mustard Leaf – Cải Bẹ Xanh Green Mustard Lettuce Spinach Seeds Southern Giant Curled Mustard Greens Tendergreen GAI Choi Mustard Seeds Heirloom Non GMORegular price $7.29 Save $-7.29
|Plant or Animal Product Type||Vegetable|
|Material Feature||GMO Free|
|Special Feature||Extended Bloom Time|
|Expected Blooming Period||Spring|
|Sunlight Exposure||Full Sun|
|Product Care Instructions||Water|
|Number of Pieces||
About this item
- Mustard Green Seeds Chinese Asian Vegetable Seeds BAU-Sin Chinese Mustard Seeds
- Mustard Greens. These pungent leafy greens from the brassica family are traditional fare in Asia, Africa, the Southeastern US, and other regional pockets. Their familiar spicy-mustard flavor
- When planting mustard greens seeds, plant each seed just under the soil about a half inch (1 cm.) apart. After the seeds sprout, thin the seedlings to 3 inches (8 cm.) apart. If you’re planting seedlings, plant them 3 to 5 inches (8-13 cm.) apart beginning three weeks before your last frost date.
- Once seeds have sprouted, thin to 3 inches apart. For seedlings, plant them 3-5 inches apart 3 weeks before your last frost date. Make sure your greens get full or partial sun. Mustard greens grow best in cooler weather so plant in early spring or mid-late fall. Water about 2 inches a week and keep the area weed free.
- Salads are one of the most delicious foods to eat with mustard. Mustard is the perfect ingredient to use in a healthy salad dressing recipe that you can keep in the fridge for weeks. Combine mustard with a bit of apple cider vinegar, black pepper, parsley, lemon juice and water.
- Although technically a biennial (or a plant that takes two years to go through its entire lifecycle), gardeners in the United States grow mustard greens as an annual. This cool-weather crop prefers spring and fall temperatures to intense summer heat and can provide both an early and late harvest during a single growing season.
- Sweet, slightly pungent, elegant, and rare heirloom mustard from Australia grows 10-12" tall with crinkly, light green leaves. Add fresh to salads or saute with other greens
- From farmers' markets and supermarkets to gourmet restaurants and backyard gardens, Leafy Greens (Lettuce, Mustard are popular for their various textures, sweet or pungent flavors, beautiful colors, and nutritional value. They're versatile and fast growing, can be harvested at most any stage, are delicious raw or cooked, and in warmer climates can be grown year-round. For flavor, beauty, nutrition, and ease of cultivation, you can't beat the numerous, wonderful varieties of Lettuce and Green
- Mizuna Chinese Green Mustard Southern Giant Curled Mustard Ethiopian Mustard Florida Broadleaf Osaka Purple-Leaved Red Giant
- Mustard plants are members of the Brassicaceae plant family. Brassica juncea is also commonly known around the world as Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard.
Mustard greens can be eaten raw or cooked, with the smaller young leaves being the most tender for salads. Larger leaves can be quite spicy but will get milder when you cook them. Like all greens, mustard is very healthy and filled with vitamins. The reason why mustard can be used to help regulate blood sugar levels is because it contains magnesium which is a mineral that helps keep blood cholesterol and blood sugar levels normal. These peppery greens are known as mustard greens and come from the same plant that produces mustard seeds, used as a spice and to make the condiment, as well as mustard oil. Mustard greens nutrition is beneficial due to this veggie’s high antioxidant content, fiber, vitamin K, vitamin A, vitamin C, folate and more. Mustard greens have broad, wavy frilled leaves with longitudinal veins and a deep green color. The upright leaves are supported by coarse stems that can be quite fibrous when fully mature. There are a number of ways to enjoy mustard greens. They can be eaten raw and added to salads or juices, or they can be added to a stir-fry or steamed. Most people prefer the taste of cooked mustard greens, especially when paired with ingredients like onion, tomato, garlic or a bit of butter.