Tendergreen Mustard Spinach is a fast-growing Asian green that delivers tender leaves in just 30 to 60 days, making it one of the quickest harvests in the brassica family. This subspecies of Brassica rapa thrives across hardiness zones 2 to 10, adapting to both cool springs and mild winters with equal ease. At maturity, plants reach 24 inches tall and spread 16 to 24 inches wide, creating a substantial harvest from modest garden space. The mild flavor and tender texture make it a gateway into Asian cooking for gardeners new to mustard greens, while seasoned growers appreciate its reliable productivity and continuous harvest potential through successive sowings.
6
Full Sun
Moderate
2-10
24in H x 24in W
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Moderate
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Seeds germinate at soil temperatures as low as 40°F, allowing early spring sowings weeks before other warm-season crops even think about sprouting. The leaves stay tender throughout the growing season when you sow every three weeks, extending harvest from early spring through late fall in most zones. Direct seeding is the way to go here; transplants tend to bolt prematurely, so you'll get better results by sowing seed directly where plants will grow and then thinning to proper spacing.
Tendergreen leaves are eaten fresh in salads when young and tender, or cooked down like spinach when more mature. The mild mustard bite works beautifully in stir-fries, soups, and quick sautés with garlic and oil. Unlike sharper mustard varieties, these leaves retain their tender texture even when cooked, making them forgiving for both raw and heated preparations.
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Starting seed indoors is not recommended for this variety. Transplant stress causes plants to bolt prematurely, so direct sowing outdoors yields better results.
Sow seeds directly outdoors 4 to 6 weeks before your average last spring frost date, when soil temperature is at least 40°F, ideally 60 to 75°F. For continuous harvest through the season, make successive sowings every three weeks until 10 to 12 weeks before your average first fall frost date. In mild climates, sow in late fall through winter for cool-season harvest.
Begin harvesting as soon as 30 days after sowing if you prefer tender young leaves for salads, or wait up to 60 days for more substantial growth. Pick outer leaves individually to encourage continued production from the center, or cut the entire plant 1 to 2 inches above soil level for a second flush of tender regrowth. Harvest regularly to prevent plants from bolting, especially during warm spells.
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