Growing Mustard Greens - Homesteading 101

Mustard greens are fast growing, nutritious leafy greens. They're perfect for gardens and containers in both spring and fall.  They are a high biomass, nitrogen lifter for growing over the summer. It is one of the quickest growing, green manuring species and is very good at suppressing weeds. Used for creating short term green cover and game cover.

Mustard Greens

aka Mizuna, Mustard Spinach, Indian Mustard
Annual plant
Height:  6"       Width:  Up to 2'

Mustard Greens are a leafy plant with a zesty mustard flavor that is a fiber and nutrient-rich addition to salads and stir-fries.

Types:
Curly Leaf.  Curled or frilled leaf edges resembling Kale.  It's a very spicy tender green used in salads.

Flat Leaf.  Broad delicately flavored leaves are good for steaming or in soups.
Mustard Spinach.  Smooth leaves.  This plant is more tolerant of heat, making it a good choice in warmer climates.

Starting Seeds of Mustard Greens

Seed Depth:                Lightly cover the seed and tamp down on the soil.
Seed Spacing:            6" apart, and thin to 19" apart.
Germination Temp:     45-85 degrees.
Days to Germinate:    4-7 days.
Days to Harvest:         30-40 days or 60-70 days depending on the variety.
Seed Longevity:          2-3 years.

Sowing Indoors:

Spring:  Sow 6 weeks before your average last frost date.  Plant out 3 weeks before your average last frost date.

Sowing Outdoors:

Spring:  Direct sow 3-4 weeks before your average last frost date.

                                                       

Winter Sowing:

If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs and greens.  Winter sowing is basically sowing seeds in the bottom of a milk jug during the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in Spring.

For more detailed information about Winter Sowing, click here.

To watch our 30 minute video on how to winter sow, click here.


 

Growing Mustard Green Plants

Growing Temperature:      Tolerates light frosts which make leaves sweeter.
Plant Spacing:                   12"
Container Size:                  8" deep.
Sun/Shade:                        Sun is ideal.  It also tolerates shade.
Soil:                                    Moist, rich, well-draining.
Watering:                            Evenly moist for best flavor.  2" water per week.



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Fertilizing

Since greens are such a fast-growing crop, as long as they are grown in rich soil there may be little need for further fertilization. That said, a liquid balanced fertilizer when the seedlings are 4" tall will give your greens a boost and carry them through their short season. After the temperatures warm, though, the leaves of Arugula will turn bitter and no amount of fertilizer will help at that point.

Growing Tips

Sow Mustard Greens in succession every 2-3 weeks for a steady supply.

Harvesting Mustard Greens

Begin harvesting outer leaves in about 4 weeks when the leaves are 6-8" long, or treat as cut-and-come-again and harvest the whole plant 3" above ground level.

Using Mustard Greens

• Use smaller Mustard Green leaves in salads or on sandwiches for a peppery zing.
• Use steamed, braised, cooked in broth.
• 
  

Storing Mustard Greens For Later Use

Although tender green leaves, like lettuce, cannot be preserved well, the thicker leaved greens can be preserved.

Fresh

• Clean and pat dry.  Bundle stems lightly, place on a paper towel (to absorb moisture) and wrap in a plastic bag.  Keeps in refrigerator for 10 days.

Freezing for Later Use in Chilis, Soups, Sauces, and Casseroles.

• Steam or saute' leaves, chop them and store in freezer bags.
• Puree with water and freeze into ice cube trays.
• Clean and dry the leaves and store in quart size freezer bags.
• Frozen leaves will keep for 6 months.
• Blanching the leaves first for two minutes will extend freezer storage to 14 months.
  
  
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Mustard greens are fast growing, nutritious leafy greens. They're perfect for gardens and containers in both spring and fall. Although not quite as cold hardy as collards or kale but  mustard greens do tolerate a light frost, which makes their leaves sweeter. 

In areas where there are no killing freezes, gardeners enjoy growing mustard greens all winter long. The mustard patch is a pretty sight in the cool season garden. The leafy plants are easy to care for and good companions to fall flowers such as pansies. Mustard greens grow in a rosette of leaves up to about a foot-and-a-half tall. You can simmer the big peppery greens or pick smaller, young leaves to eat raw in salads and sandwiches.

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Growing Endive - Homesteading 101

aka Frisee

Annual Plant related to Chickory

Height:  6-12"       Width:  6-12"

Endive and Escarole are different forms of the same plant.  Endive has curly or crinkly-edged leaves and a sharp, somewhat bitter taste.  Escarole is a type of Endive which is hardier with flat, somewhat thicker leaves and a less bitter flavor.

Types:

- Curled Endive with pointy leaves.

- Smoother-leafed Escarole

Starting Seeds of Endive/Escarole

Seed Depth:                   1/4" deep.
Seed Spacing:                3 seeds per inch.
Days to Germinate:         5-7 days.
Days to Harvest:             45 days as baby greens.  60-100 days as mature heads.
Seed Longevity:              4-6 years.

Sowing Indoors:
Spring:  Sow 8 weeks before your average last frost date.

Sowing Outdoors:

Spring:  Direct sow as soon as the ground can be worked.
Fall:  Direct sow 15 weeks before the first expected frost date.


Salad Spinner

Winter Sowing:

If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs and greens.  Winter sowing is basically sowing seeds in the bottom of a milk jug during the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in Spring.
For our detailed article about winter sowing, click here.


Salad Tongs

Growing Endive/Escarole Plants

Growing Temperature:       Can take temperatures as low as 20 degrees.
Plant Spacing:                   8-12".
Container Size:                  12" deep.
Sun/Shade:                        Full sun to part shade.
Soil:                                   In poorer soils, add fish emulsion or seaweed.
Watering:                          Consistent moisture for best flavor.
                                          Light moisture when grown in a cold frame.



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Fertilizing:

Since greens are such a fast-growing crop, as long as they are grown in rich soil there may be little need for further fertilization. That said, a liquid balanced fertilizer when the seedlings are 4" tall will give your greens a boost and carry them through their short season. After the temperatures warm, though, the leaves of Endive will turn bitter and no amount of fertilizer will help at that point.


Salad Lunch Container

Growing Tips

Looseleaf varieties can survive winter if given some sort of protection like an unheated greenhouse.  If you leave undamaged roots and 1 inch of stem, new growth may appear in warmer weather.
Fall plants that are subjected to a few light touches of frost have a richer, less bitter flavor than spring-grown plants.

Harvesting Endive/Escarole

Harvest as soon as the outer leaves are of usable size.  Gather leaves as needed or cut the whole plant at the soil level.   Harvest all before the first frost.

Using Endive/Escarole

• Leaves are best used fresh.
• Endive begins to turn pale green and taste bitter when exposed to light.

Storing Endive/Escarole For Later Use

Although tender green leaves, like Lettuce, can't be preserved well, the thicker leaved greens can be.

Fresh

• Clean and pat dry.  Bundle stems lightly, place on a paper towel (to absorb moisture) and wrap in a plastic bag.  Keeps in refrigerator for 10 days.

Freezing for Later Use in Chilis, Soups, Sauces, and Casseroles.

• Steam or saute' leaves, chop them and store in freezer bags.
• Puree with water and freeze into ice cube trays.
• Clean and dry the leaves and store in quart size freezer bags.
• Frozen leaves will keep for 6 months.
• Blanching the leaves first will extend freezer storage to 14 months.

To read the other articles in our Growing Your Greens series, click on the name below:

Arugula

Kale

Lettuce

Mustard Greens

Radicchio

Spinach

Swiss Chard

Where to go next!

Great Garden Articles -- Full List!
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Growing Basil - Homesteading 101

Basil is a warm-season tender herb with soft stems and leaves.  It's popular for many reasons.  It makes the perfect partner for tomatoes, not only in the garden where its strong scent may confuse predatory insect pests but also chopped and sprinkled on thick slices of juicy tomatoes, still warm from the sun.

Popular types of Basil

Christmas Basil Height: 16-20"

This basil will add a fruity flavor to salads and drinks.  It has glossy green leaves and purple flowers.


Cinnamon Basil Height 25-30"

This basil has a delightful fragrance and spicy flavor.  It has dark purple stems and flowers and small glossy leaves.  It's used in fresh arrangements and in fruit salads and as garnishes.

Dark Opal Basil Height 14-20"

Spicy basil in salads, in pesto and as garnishes.  Purple stems, flowers, and leaves.

Holy Basil Height 12-14"

The leaves are used to make tea for boosting your immune system.  Mottled green and purple leaves.

Lemon Basil Height 20-24"

Lemon basil is used in fish dishes and iced tea.  Light green leaves with white flowers.

Lime Basil Height 12-16"

Lime basil is a compact basil with green leaves and white flowers.  It's used with fresh fish and chicken dishes, teas and margaritas.

Purple Ruffle Basil Height 16-20"

This basil has the same flavor as Opal basil and is used for floral arrangements and garnishes.

Sweet Basil Height 14-30"

Sweet Basil is used in Italian sauces and soups and for making pesto.  It's more prolific in hot sunny locations.

Sweet Tai Basil Height 12-16"

An Asian variety with a distinct spicy anise-clove flavor.  Purple stems and blooms with green leaves.

  

Starting Basil from Seed

Seed Longevity:                                      5 years. 
Seed Sowing Depth:                               Just cover.
Days to harvest:                                      60-90 days.
Best Soil Temp for Germination:             75-85 degrees.
Days to Germination:                               5-10 days.

Spring Sowing                                    

Sow indoors 4-6 weeks before your last frost date.  Plant out after all danger of frost has passed.

Direct Sowing

Direct sow seeds straight into the garden after the danger of frost has passed.  

                                  

  

Winter Sowing

If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs.  Winter sowing is basically sowing seeds in the bottom of milk jugs in the winter, setting the milk jugs outside for the winter and leaving them there until the seeds germinate in the Spring.

For our article containing detailed information about Winter Sowing, click here.

To watch our 30 minute video on how to winter sow, click here.

 

Growing Basil

Plant size:                                          See list above.
Growing Soil Temperature:                75-85 degrees. 
Spacing:                                             4-8" apart.
Container Size:                                  16"-18" diameter.
Soil:                                                    Well-drained, moderately rich and loose.
Watering:                                            Light and even.
Light/Sun:                                           Full sun  6-8 hours.

Good Companions:                           Pepper, tomatoes.
Bad Companions:                             Beans, cabbage, cucumbers.
Fertilizer:                                         

If grown in rich soil, none.  Otherwise, light fertilizer one time during the growing season.

Basil Cuttings

Take a 4" long cutting from a stem that hasn't flowered yet.  Remove the leaves from the bottom 2" and place in water on a windowsill.  After the roots are 2" long, usually 2-4 weeks, pot in soil and continue to grow.  

Harvesting Basil

Use fresh basil leaves any time.  Basil is at its peak flavor then the buds are about to blossom.  

Harvest the whole plant before frost, preferably in the morning.

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Harvesting Basil Seeds

Wait until the stem or seed pods turn brown.  When the seeds are viable, they will be black in color.

Storing Basil

Fresh
Bouquet Storage   

Clean and thoroughly dry the Basil.  Trim the end of the stems and remove any wilted or browned leaves.  Place the Basil into a Mason jar or clear glass with 1" of water like a bouquet of flowers.  Leave at room temperature.

Freezing

For best results, use frozen Basil within one year.
By freezing herbs, you will lose some of the herb's texture but preserve the flavor.
Here are some suggestions for freezing:

Whole Leaf Freeze

Remove the stems.  Blanch the leaves for 2 seconds, then dunk in ice water bath.  Dry completely and store in freezer bags.

 

Ice Cube Trays

Remove the stems, clean and thoroughly dry the Basil.  Puree one cup of basil with one tablespoon of olive oil.  Freeze the pureed basil in ice cube trays firmly packed 3/4 full.  Transfer frozen cubes into a labeled freezer bag to store.

 

Flat Freezer Bag

Remove stems, clean and thoroughly dry the Basil.  Chop herb into 1/2" pieces, place in a labeled freezer bag. Squeeze out the air, lay flat and freeze.

Drying

Basil does not dry well.

Using Basil

Basil's rich, spicy flavor, likened to pepper with a hint of mint and cloves, works wonders in pesto, tomato sauces, salads, cheese dishes, eggs, stews, vinegars and all sorts of vegetables.  You'll find basil used often in Italian and Thai foods.

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Growing your own herbs is fun, easy, more healthy than the herbs shipped to grocery stores, and what's best, saves you tons of money! Try it today.

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Making and Using Leaf Mold in the Garden

Leaf mold
A free, readily-available resource!

Leaf mold (leaf compost) is quite simply decomposed leaves. It is one of the best soil amendments you can use to bring new life to your soil. It has a texture much like compost, dark brown to black, and has an earthy aroma. 

Leaf mold acts mainly as a soil conditioner by improving the soil structure. It WILL NOT add nutrition to your garden plants but it will enhance the condition of your soil creating a soil that is rich in calcium and magnesium and is less prone to compaction.

Growing Dill - Homesteading 101

Dill is a warm-season annual herb that has feathery leaves on fronds that add a pleasant anise-like flavor to kinds of seafood, soups, salads, and sauces.  Its subtle taste complements fish and shellfish. In addition to providing aromatic seeds and foliage, Dill will brighten your garden with its yellow-green flowers in the spring and fall.

Types of Dill

Bouquet is the most popular Dill grown for its fragrance of leaves and seeds.  Used for both pickling and cooking.

Taller Varieties include Mammoth and Long Island and may need to be staked.

Fernleaf Dill Weed (aka the Fish Dill) is popular for its use in fish.

Starting Dill from Seed

Seed Longevity:                                     3 years.

Seed Dowing Depth:                              ¼”.

Best Soil Temp for Germination:            60-70 degrees.

Days to Germination:                             7-10 days.

Spring Sowing:                                       Direct sow after last frost.

Sow Indoors - Not recommended; does not transplant easily.

Winter Sowing

If you haven't tried winter sowing, you're in for a treat.  This method is especially good for sowing herbs.  Winter sowing is basically sowing seeds in the bottom of clear milk jugs in the winter, setting the milk jugs outside for the winter and leaving them there until they germinate in the Spring.

For our article containing detailed information about Winter Sowing, click here.

To watch our 30 minute video on how to winter sow, click here.

Growing Dill

Plant size:                                          Generally grows 2-3’.

Growing Soil Temperature:                60– 70 degrees.

Spacing:                                             12-15”.

Container Size:                                  20 seeds per 18” pot.

Soil:                                                    Well-drained, moderately rich and loose.

Watering:                                            Loves moist soil.

Light/Sun:                                           Full sun  6-8 hours.

Fertilizer:                                            Light to none.

Good Companions:                            Cabbage, onions.

Bad Companions:                              Carrots.

Other Care Tips                   

• Shelter from strong winds.
• It doesn’t transplant well.
• Successive planting every 2-3 weeks for a continuous supply.
• Attracts beneficial insects such as wasps and other predatory insects.
• Attracts bees and butterflies.
• Tall Dill plants may need staking.
• Create a permanent Dill weed patch by allowing seeds to fall and self sow the next season.
  
  

Dill Cuttings

By placing Dill cuttings of 4-5” in length into water, the cuttings will grow roots in 3-4 weeks.

Harvesting Dill Leaves

As soon as the plant has 4-5 leaves, you can start to harvest.  Pick off remaining leaves just before the flowers open or let seeds develop for harvesting.   You can always pinch off leaves as needed.

Harvesting Dill Seeds

After the Dill plant flowers, allow the seed heads to dry on the plant.  Cut the entire seed head when seeds are a pale brown.  Thoroughly dry seeds and store in an airtight container.

Storing Dill

Fresh
Bouquet Storage

This method works well for tender herbs with soft stems and leaves.

Clean and thoroughly dry the Dill.  Trim the end of the stems and remove any wilted or browned leaves.  Place the Dill into a Mason jar or clear glass with 1" of water like a bouquet of flowers.  Loosely cover with a plastic bag or cling wrap.  Label and store in the fridge.

Dill will stay fresh in the fridge with this method for up to 3 weeks.

Freezing

For best results, use frozen Dill within 1-2 years.

By freezing herbs, you will lose some of the herb's texture but preserve the flavor.

Here are some suggestions for freezing Dill.

Tray Freeze

Spread the Dill onto a cookie sheet on a single layer. Freeze in the freezer, then transfer the herbs into a labeled freezer bag to store.  Since the leaves are frozen separately, you can easily remove the amount you need.

Ice Cube Trays

Ice Cube Trays

Clean and thoroughly dry the Dill.  Mince and firmly pack herbs into ice cube trays 3/4 full.  Add water to fill and freeze.  Transfer frozen cubes into a labeled freezer bag to store.

Flat Freezer Bag

Clean and thoroughly dry the Dill.  Chop herb into 1/2" pieces, place in a labeled freezer bag. Squeeze out the air, lay flat and freeze.

Drying

Dill does not dry well.

Using Dill

• Brings a great tang to potato recipes.
• A small amount can go a long way, so use sparingly at first.
• Use in salads and salad dressings and of course to pickle cucumbers.
• Delicious accent to eggs, cheese, vegetables, and fish.

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Growing your own herbs is fun, easy, more healthy than the herbs shipped to grocery stores, and what's best, saves you tons of money! Try it today.

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This post may contain some Amazon Associate links meaning that I will get a small compensation at no expense to you if you purchase something from this blog.