Market Mustard is a quick-growing salad mix that brings together colorful varieties of lettuce, chicory, arugula, and curly endive in one productive planting. Ready to harvest in just 21 days, this cultivar thrives in full sun with moderate water and slightly acidic to neutral soil. It's frost-tolerant, making it reliable for spring and fall gardens, and with tight 1-inch spacing in 16-inch rows, you can pack substantial greens into small spaces. The real appeal lies in its cut-and-come-again potential: harvest what you need while the plants keep producing.
Full Sun
Moderate
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Moderate
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The genius of Market Mustard lies in its dual-harvest system. You can either pick individual leaves to extend the season, or cut about 2 inches above the ground to trigger new growth without damaging the growing point. The mix of greens, lettuce, chicory, arugula, and endive, creates visual variety and flavor complexity in a single sowing. At 21 days to harvest, it's one of the fastest paths from seed to salad bowl.
Market Mustard is a salad blend designed for the daily table. The mix of tender lettuces, peppery arugula, and slightly bitter chicory and endive works straight into green salads, mixed greens bowls, and composed plates where you want textural and flavor contrast. The individual leaf varieties offer flexibility: use the milder lettuces as a base, the arugula for punch, and the endive and chicory for subtle bitterness and crisp texture.
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Direct seed Market Mustard into prepared beds every 2 to 3 weeks for continuous harvest. Sow into soil with a pH between 6.0 and 7.0 when soil temperatures are 60 to 70 degrees Fahrenheit. Space seeds 1 inch apart in rows 16 inches apart, or broadcast the seed mix across a 4 by 4 foot area and thin as needed.
Market Mustard offers two harvest strategies. The traditional cut-and-come-again method involves cutting the plants about 2 inches above the ground without damaging the growing point, after which they'll send up fresh growth for additional harvests. Alternatively, pick individual leaves as needed to extend the harvest window. Watch for signs of bolting and bitterness as the season progresses; the longer plants mature, the more likely they'll turn bitter, so plan successive sowings every 2 to 3 weeks to keep tender, fresh greens coming.
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