Use only the water that remains on the leaves after washing them. For best production, they also need well-drained soil. In South Texas and coastal areas, turnips and mustard grow well all winter. Figure 3. You can also cut and use the entire plants. Turnip roots generally take 50 to 60 days to produce. 7b). High summer heat may keep mustard plants from growing healthy. Most greens are cool season veggies that are planted in the spring for an early summer harvest. Because greens are harvested often, be sure to follow the waiting periods for pesticides. Disclosure. Many insecticides are available at garden centers. Mustards are ready to harvest within 35-45 days after planting. Stay tuned for the first newsletter in the morning, straight to your inbox. In the case of cabbage, wait to pick until the head is firm, and the same goes for head type lettuce. Kale can be picked even later. Harvesting leafy greens is a simple matter as well. Find more gardening information on Gardening Know How: Keep up to date with all that's happening in and around the garden. Too much heat causes them to be tough and strong flavored. 3). A single cup of the chopped leaves supplies more than a full day's daily value of vitamins A and K. For now, feel free to continue reading. Cover the seeds lightly with soft soil or compost; then sprinkle the row with water to speed sprouting. All of them are easy to grow, rich in nutrients (although some more than others) and some can be eaten both fresh and cooked. Figure 2. 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Our work makes a difference, in the lives of Texans and on the economy. Sign up to get all the latest gardening tips! They break down quickly and can be turned into the garden soil. Small plants of both turnips and mustard make delicious greens. Immediately after harvest, ensure to rinse them properly before cooking or storing. They blossom cheerily, and some strains yield seeds in as little as 60 days, plus mustard greens make a nutritious bonus ingredient throughout the growing cycle. A well-mulched garden usually does not have this problem. Diseases on turnips are most severe in cloudy, damp weather. Harvesting Mustard Greens Most mustard greens are ready to harvest as baby greens 20 to 30 days after sowing. Greens can be stored several days in closed plastic bags in the refrigerator. Scatter 2 to 3 pounds of complete garden fertilizer such as 10-20-10 over each 100 square feet. Conclusion. Too much heat causes them to be tough and strong flavored. If the ridges have been made 3 feet apart for planting other vegetables, plant two rows of mustard and turnips on each ridge. Spread the fertilizer beside the plants, mix it lightly with the soil and water it into the soil. For a fall crop, start planting 8 to 10 weeks before the first expected frost. You can plant one row of seeds down each side of the ridge. If you are planting only one row of mustard or turnips, use 1 cup of fertilizer for each 10 feet of row. Read on if you’re interested in learning how and when to harvest garden greens. Leave the turnips 3 to 4 inches apart; remember that overcrowding prevents the turnip roots from developing. As soon as it does, give it lots of light to prevent weak, leggy growth. If only one row is to be planted, use 1 cup of fertilizer for each 10 feet of row (Fig. Harvest turnip greens by pulling the entire plant when leaves are 4 to 6 inches long. If left longer they will get tough and stringy. Figure 5. Plant turnips and mustards as soon as the soil can be worked in the spring. Growing Mustard Greens Soil Preparation. When planting a fall crop, cover the seeds with sand or light-colored mulch to keep the row cool. Sevin is a synthetic insecticide; organic options include sulfur and Bt-based insecticides. Before planting mustard or turnips, till the soil then scatter 2 to 3 pounds of complete garden fertilizer such as 15-5-10 over each 100 square feet (Fig. This means that picking this leafy green can continue from July all the way through October! Harvest mustard greens when they are young and tender. Figure 6. Leafy green lettuces can be picked as micro-greens when the leaves are tiny. There are many types of leafy greens available, so it’s no excuse to say you don’t like greens. They can be harvested whenever there is enough of the crop to make it worthwhile picking. The seeds will sprout if the soil temperature is 40 degrees F or higher. Cut the large outer leaves and leave the inner leaves to continue growing. When cooked properly, mustard and turnip greens are high in minerals and vitamins A and C. Turnips can be used either for greens or for roots. Harvesting leafy greens is a simple matter as well. A leafy green harvest may consist of different types of lettuce, kale, cabbage, beet greens or collards. The ideal size of turnip roots harvested for bunching is 2 inches in diameter. Mustard greens are cold hardy and are one of the greens recommended by Eliot Coleman in his book “The Winter Harvest.” I’ve been successful in growing mustard greens in the greenhouse during the winter. Before planting, widen the planting bed to 8 to 10 inches by dragging the top from the ridges with a rake or hoe. You can also cut and use the entire plants. Cut the large outer leaves and leave the inner leaves to continue growing. The reason is you can harvest the greens multiple times while the turnips are still growing. The same method can be used on other greens such as kale. Mustard Greens are an attractive addition to the garden and a great way to get a quick nutritious vegetable harvest. Curled mustard will stand colder temperatures and can be grown later into the winter than can broadleaved mustard. Turnips and mustards need adequate nitrogen to develop a dark green color. Unused leafy vegetables make good additions to a compost pile. Imagine, picking fresh leafy greens until the first hard frost! They must be grown in the cool temperatures of early spring and fall. 1). In a mild climate, you may be able to plant straight through the summer. They add spice to salads, nutrients to soups and stews, and the seeds have endless possibilities. Read Also: When to Harvest Turnip Greens Mustard can be planted as a border to a flower bed or sidewalk. 5.) Check the plants daily; if diseases appear, treat the plants with an approved fungicide. Click here if you’re interested in learning how and when to harvest garden greens. 7a.) Home gardeners often grow mustard for greens. Mustard and turnip greens are also easily grown in window boxes and containers on an apartment balcony or patio. They grow slowly in the winter, so don’t be surprised if they don’t replace the leaves as fast as you harvest them. Beet greens can be picked when the root is mature and eaten, or picked when the root is very tiny, as when thinning the beets. Figure 1. Harvest mustard greens when they are young and tender. Some gardeners do not like curled mustard because it is hard to wash sand and dirt from the wrinkled leaves. Harvesting Turnip Greens. This is vital for fall crops. Bed the soil into ridges 6 to 8 inches high and 18 to 24 inches apart (Fig. Keep the plants free of weeds, especially when they are small. If the soil is sandy and the season is wet, apply more fertilizer later. Harvest turnip greens by pulling the entire plant when the leaves are 4 to 6 inches long (Fig. I love turnip greens. Most turnip varieties produce greens in 40 days. Phosphorus, the middle number on the fertilizer bag, is especially needed to grow good turnip roots. To have a continuous supply of fresh, tender mustard and turnip greens, make two or three plantings 10 days apart. Turnip roots will keep several weeks in a cool, humid area such as a root cellar or the bottom of the refrigerator.


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