Leafy Green
Dragon Tongue Mustard is a vibrant mustard green that thrives in cool-season gardens when planted in early spring or late summer. Direct sown into the garden, this cultivar reaches harvestable size in just 30-40 days, producing tender outer leaves that can be picked continuously while the plant keeps producing. It demands full sun and consistent moisture, along with well-draining soil in the 6.0-7.0 pH range. Space plants just 1 inch apart in rows 9 inches apart for a dense, productive bed of peppery greens.
Full Sun
High
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?in H x ?in W
Annual, Perennial
Moderate
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Begin harvesting outer leaves when they're just 4-6 inches tall, typically 30-40 days after planting, and the continuous-cut method means you'll keep getting fresh growth all season long. The key to tender, mild flavor is harvesting before the plant bolts; older leaves turn tough and increasingly bitter. Direct sowing is straightforward: make a furrow, add fertilizer to the bottom, backfill, sow your seed, and thin after the second set of true leaves appear.
Dragon Tongue Mustard is grown as a fresh salad green and cooking green. The tender outer leaves are best harvested young for mild flavor and delicate texture, making them ideal for fresh salads and light sautés. As the leaves mature, they develop a more pronounced peppery bite suitable for cooked preparations like stir-fries or braised greens.
Start seeds indoors 3-5 weeks before your anticipated transplant date. Transplant outdoors after the danger of hard frost has passed.
Harden off seedlings before moving them to the garden. Transplant after the danger of hard frost, spacing plants 1 inch apart in rows 9 inches apart.
Direct sow by making a furrow 6 inches deep. Sprinkle 1/2 cup of balanced fertilizer per 10 row feet in the bottom of the furrow, backfill, and plant seed. Thin after the second set of true leaves appears. Sow in early spring or July-August for a fall crop.
Begin harvesting when outer leaves reach 4-6 inches tall, typically 30-40 days after planting. Use clean scissors or shears to cut individual outer leaves at the base, leaving the central growing point intact. This encourages continuous regrowth. Take about one-third of the plant at a time to maintain vigor. Harvest before flowering and bolting occurs, as older leaves become tougher and develop a stronger, more bitter flavor.
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