This heirloom variety’s leaves have the classic spice and sharpness of a good mustard green, and are more substantial in texture than other leafy greens. The glossy, highly toothed leaves gently cascade downward, making them an attractive addition to the vegetable garden. Jim Tjepkema received the variety from fellow Seed Savers Exchange member Dorothy Jones in 1990 and later donated it to our collection. The variety’s lineage can be traced to Georgia in 1839, through Dorothy’s husband’s ancestors.
This variety works for:
Mustard greens are traditionally associated with slow cooking. Combine chopped leaves with ham hocks or thick slices of bacon and garlic. After about 90 minutes of simmering a broth known as pot liquor will form and can be used in other dishes or to top your servings.
Mustard greens can also be added to baked dishes and quickly braised. Consider cooking them with ale cider vinegar or oy sauce and sesame oil.
Instructions - You can directly seed your mustards into the ground, placing 3 seeds every 8 inches. Plant them 3 months before your first frost in rows 18-30 inches apart. The seeds should be planted 1/4-1/2 inch deep. As they grow, thin them to 1 plant every 8-10 inches. Mustards may bolt early if planted in the spring.
- Start Indoors: 6 weeks before last frost
- Direct Seed: 1/2" Deep
- Thin: 1-6" Apart
- Plant Outdoors: 6-8” Apart
Ratings & Reviews
Very easy to grow, but too bitter
Not the best eating mustard. Quite bitter at any age and for us, can not be eaten raw as a salad green. The best way we have found to it it is by removing the stem and sautéing or in soups. We are on the border of zone 10a and 10b and it grows like a weed. You can cut the entire leaf base and leave just the roots and it will grow all over again. Relatively resistant to insects with only slight damage by earwigs. Caterpillars tend to stay away from it. Pretty flowers and nice ground cover, just too bitter for us.
Love the spice!
We LOVE this mustard green. It's super spicy, and we use it for soups and sautéing. It's also excellent as a green garnish for sandwiches. Loses its spice when the weather gets cold, but continues to grow for us well into the winter months (we're in zone 6-7).
I can understand why this mustard might be rated as too bitter. It is a strong flavored mustard similar some other mustards I have grown. I like the strong flavor. If you don't like strong flavored mustard this one might not work for you.
I cook it by putting it in a pot with a little water and cooking it on top of the stove for about ten minutes. I think it is tasty seasoned with a little salt and pepper or with a little butter added. I think it is too strong to use in a salad