Tendergreen Mustard, also called Spinach Mustard, offers mild, tender greens for salads and quick-cooked dishes. The existing listing describes baby leaves at about 21 days and mature greens at about 45 days, making it a useful crop for successive sowings. Grow these 500 non-GMO, heirloom seeds for fresh leaves to toss with lemon, sauté with garlic, or stir into soup.

Growing a Doomsday Garden by David Schulze

Germination Rate: 85%. Test Date: 11/25. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Tendergreen Mustard?

• Mild greens: Harvest tender young leaves for salads or cook larger leaves as a flavorful side.
• Quick harvest: The existing listing gives roughly 21 days for baby leaves and 45 days for mature plants.
• Repeat harvests: Pick outer leaves while keeping the growing center intact when conditions allow.
• Flexible cooking: Use washed leaves in sautés, soups, and stir-fries.
• Heirloom crop: Grow open-pollinated seed; seed saving requires appropriate isolation from compatible flowering brassicas.

Planting Tips for Success

• Sow: Direct-sow during local spring or fall planting windows, following packet directions. The existing listing recommends ¼ to ½ inch deep.
• Sun and soil: Choose sun to partial shade and fertile, well-drained soil improved with compost.
• Thin: Provide room for mature plants, or harvest closer sowings as baby leaves.
• Water: Keep soil evenly moist for tender growth without waterlogging.
• Feed: Side-dress with a suitable vegetable fertilizer according to its label if growth slows; avoid overfeeding.
• Support: No staking is usually needed; weed around plants so leaves have room to develop.
• Harvest: Cut outer leaves without damaging the center, or harvest whole young plants. Sow small batches at intervals for a steadier supply.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh: Wash and toss tender harvested baby leaves with a vinaigrette.
• Sautéed: Quickly wilt chopped greens in olive oil with garlic and lemon.
• Southern-style: Simmer mature greens with onion and seasonings until tender.
• Soup: Stir chopped leaves into soup near the end of cooking.
• Stir-fry: Cook briefly with ginger and sesame oil for a quick side dish.

Order Tendergreen Mustard Seeds Today

Grow tender mustard greens for salads, sautés, and soups.

Nutritional Information

Approximate figures from the prior listing for 1 cup chopped raw harvested mustard greens (about 56 g), not the planting seeds. These are not a variety-specific analysis and values can vary.

• Calories: Approximately 15
• Total Fat: Approximately 0.2 g
• Sodium: Approximately 11 mg
• Total Carbohydrate: Approximately 2.6 g
• Dietary Fiber: Approximately 1.8 g (6% Daily Value)
• Total Sugars: Approximately 0.7 g
• Protein: Approximately 1.6 g
• Vitamin K: Approximately 278 mcg (232% Daily Value)
• Vitamin A: Approximately 84 mcg (9% Daily Value)
• Vitamin C: Approximately 39 mg (43% Daily Value)
• Folate: Approximately 105 mcg (26% Daily Value)
• Calcium: Approximately 64 mg (5% Daily Value)

Important Disclosures

• Variety Disclaimer: Flavor, size, maturity, and yield vary with climate, soil, and care; leaves can become stronger tasting in heat.
• Seed Storage: Keep seeds cool and dry, away from direct sunlight.
• Planting Zones: Follow local spring and fall sowing windows, favoring cooler weather for leaf quality.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Garlic-Lemon Sautéed Tendergreen Mustard

Use harvested Tendergreen mustard leaves, not the seeds in this packet. Serves 4. Prep: 10 minutes; cook: 8 minutes.

Ingredients:

• 1 pound harvested Tendergreen mustard greens, washed and roughly chopped
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 2 tablespoons water
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• Lemon wedges for serving, optional

Directions:

1. Wash the harvested greens thoroughly under running water and drain well. Trim any tough stem ends and chop leaves and tender stems.
2. Warm olive oil in a large skillet over medium heat. Add garlic and stir for about 30–60 seconds until fragrant and lightly golden, without burning.
3. Add the chopped greens and water in batches, stirring as they wilt. Cover for 2–3 minutes, then uncover and cook another 2–4 minutes until tender and the water has mostly evaporated.
4. Season with salt and pepper. Remove from heat, stir in lemon juice, and serve warm with lemon wedges if desired.

Storage: Refrigerate leftovers promptly in a covered container and eat within 3–4 days.