Mustard (Brassica juncea) Mustard can be grown on most soil types but is best adapted to well-drained loamy soils with pH of 5.5 – 7. It is best transplanted. Plants thrive well with temperature ranges from 20 – 25oC. Plants mature at 30 – 45 days after sowing.
Mustard greens are a versatile leafy green that can add a peppery, bitter flavor to raw or cooked dishes.
Mustard greens are the peppery leaves of the mustard plant and are incredibly nutritious. They’re particularly high in vitamin K, vitamin C, and plant compounds that may have antioxidant and anticancer effects. With their peppery, spicy flavor, mustard greens are a delicious addition to salads, soups, or casseroles.
Mustard greens are generally very safe to eat. However, as they’re high in vitamin K and contain oxalates, large amounts may trigger side effects in individuals who take blood thinners or have a high risk of oxalate-type kidney stones.