The best of both worldsùmustard and spinach flavors captured in tender, young leaves. Savor mature leaves for a spicy, mustardy ôkickö.
Often called mustard spinach or spinach mustard, it's neither mustard nor spinach, while Japanese cooks call it komatsuna! Whatever its name, this delicious, leafy green is milder than other mustards, very easy to grow, and quickly produces flat, smooth, dark, glossy green leaves that can be picked as baby greens or grown to full size. Hardy and productive plants are slow to bolt and tolerate cold, heat, and dry conditions; although best results in cool weather.
Variety InfoSmooth dark green, glossy leaves with thin, lighter green midribs and milder flavor than true mustards. Flowers, stalks, and buds are also edible. Slow to bolt and heat and cold tolerant.
Not recommended; transplant stress can cause plants to bolt (prematurely flower).
RECOMMENDED. 4 to 6 weeks before your average last frost date, when soil temperature is at least 40°F, ideally 60°–75°F. Successive Sowings: Every 3 weeks until 10 to 12 weeks before your average first fall frost date for continuous harvest. Mild Climates: Sow in late fall through winter for cool–season harvest.