Mustard Greens (Brassica juncea) are bold, fast-growing leafy greens that bring a zesty kick to your winter garden. Well-suited to Australia’s cooler months, these greens are not only cold-hardy but also quick to mature. Whether you like them peppery raw or mellowed through cooking, mustard greens are nutritious, beautiful, and incredibly versatile.
In this guide, we’ll explore the best winter mustard varieties, their unique flavour profiles, how to grow them, and some delicious ways to use them in your cooking.
Table of Contents
🌿 Best Mustard Greens Varieties for Winter
These mustard greens thrive in cool weather and bring colour and spice to your garden:
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- Wasabina – A frilly-leaved Japanese mustard with a sharp wasabi-like flavour. Quick-growing and cold-hardy.
- Green Wave – Deep green, curly leaves with intense flavour. Very cold-tolerant and productive.
- Red Giant – Purple-tinged leaves with a milder mustard flavour. Striking in appearance and flavourful in dishes.
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🌱 Taste & Texture of Each Variety
| Variety | Flavour | Texture | Best Uses |
|---|---|---|---|
| Wasabina | Hot, wasabi-like, clears the sinuses | Light and feathery, deeply serrated | Salads, ramen, quick sauté |
| Green Wave | Spicy and bold, mellows when cooked | Curly, thick, and hearty | Greens stir-fry, soups, stews |
| Red Giant | Milder spice, slight horseradish note | Large leaves, soft when cooked | Sautéed with garlic, mixed greens |
🧑🌾 How to Grow Mustard Greens in Winter
| Step | Details |
|---|---|
| Soil | Loamy, well-drained, rich in organic matter. Add compost before planting. |
| Sowing | Direct sow or start in trays. Sow 5 mm deep. Thin to 15–20 cm apart. |
| Sunlight | Full sun to part shade. Cooler temperatures reduce bitterness. |
| Watering | Water regularly to keep leaves tender. Avoid waterlogging. |
| Feeding | Use a nitrogen-rich organic fertiliser every few weeks for lush leaf growth. |
| Harvest | Baby leaves in 3–4 weeks, full-size in 6–8. Pick regularly to avoid bolting. |
✂️ When and How to Harvest
- Pick early: for fresh, spicy baby leaves in salads.
- Full size: for cooking and stir-fries. Leaves will be more pungent.
- Continuous harvest: Pick outer leaves and let the centre grow on.
🍳 Delicious Mustard Greens Recipes
🥬 Garlic Sautéed Mustard Greens
- Cook chopped greens in olive oil with garlic and a splash of vinegar.
- Add red pepper flakes for a spicy side dish.
🍛 Indian Mustard Greens (Sarson ka Saag)
- Simmer mustard greens with spinach, onion, ginger, and spices.
- Blend and serve with makki di roti (corn flatbread).
🥪 Pickled Mustard Leaves
- Lightly ferment mustard leaves with salt, garlic, and chilli.
- Use in rice bowls, noodle soups, or sandwiches.
❓ FAQs About Growing Mustard Greens
Do mustard greens grow in pots?
Yes. Use a deep pot with well-draining soil and keep it well-watered.
Can I eat mustard greens raw?
Yes, especially baby leaves. They are spicy and best in small amounts. Cooking softens the flavour.
Will mustard greens regrow after cutting?
Yes! Use a cut-and-come-again method. Pick outer leaves often and leave the core intact.
Are mustard greens frost-tolerant?
Yes — in fact, the cooler the weather, the better they taste. They may bolt in warm weather.
What are good companion plants?
Great companions include onions, dill, and lettuce. Avoid planting with other brassicas to prevent pest buildup.
🛒 Bring some spice to your garden!
🪴 Shop our mustard green seeds and grow something bold this winter!
