Southern Giant Curled Mustard Greens brings deeply ruffled, bright green leaves to the cool-season garden. Pick tender baby leaves for a peppery salad, or let the plants mature for generous harvests of greens that mellow when sautéed or braised. The listing notes baby leaves in about 21 days and mature leaves in about 45 days; timing varies with growing conditions.

Growing a Doomsday Garden by David Schulze

Germination Rate: 85%. Test Date: 12/25. WILL.

Texas minimum standard it 75%.

Why Choose Southern Giant Curled Mustard Greens?

• Southern kitchen favorite: Harvest the peppery leaves for traditional braised greens or quick weeknight sides.
• Two harvest stages: Pick young leaves for salads or allow larger leaves to develop for cooking.
• Frilly foliage: Curled, ruffled bright green leaves add texture in garden beds and on the plate.
• Cool-season crop: Plant in spring or fall and harvest outer leaves while leaving the center to keep growing.
• Heirloom, non-GMO seeds: Grow an open-pollinated variety for your own garden harvest.

Planting Tips for Success

• Sunlight: Grow in full sun to partial shade; afternoon shade can help in warmer weather.
• Soil: Choose fertile, well-drained soil and incorporate compost before planting.
• Sowing: Direct sow for a spring crop before the last frost or in late summer for a fall crop. Sow about ¼ inch deep and thin as plants grow.
• Spacing: Thin plants to about 6–12 inches apart for mature leaves, or grow closer for baby-leaf harvests.
• Watering: Keep soil evenly moist without waterlogging; water at the base where practical.
• Fertilizing: Side-dress with a nitrogen-containing fertilizer as needed to support leafy growth.
• Support: No staking is needed. Remove flower buds if you want to extend leaf harvest.
• Harvesting: Pick clean outer leaves when they reach your preferred size and leave the growing center intact. Wash harvested greens before use.

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.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods

• Southern braised greens: Slowly cook washed mature leaves with onion and broth; add smoked seasoning if you enjoy it.
• Garlic-sautéed greens: Wilt chopped leaves in olive oil with garlic and finish with lemon juice.
• Fresh salads: Mix tender baby leaves with milder greens for a peppery contrast.
• Stir-fry: Quickly cook chopped leaves with ginger and garlic, then season to taste.

Order Southern Giant Curled Mustard Greens Seeds Today

Grow peppery baby greens and hearty cooking leaves in your spring or fall garden.

Nutritional Information

Harvested mustard greens, not the seeds. The previous listing provided values for 1 cup (56 g) raw, chopped greens; these are general reference values, not a variety-specific analysis.

• Calories: 15
• Protein: 1.5 g
• Total Carbohydrate: 2.6 g
• Dietary Fiber: 1.8 g
• Vitamin K: 144% Daily Value
• Vitamin A: 118% Daily Value
• Vitamin C: 65% Daily Value
• Folate: 26% Daily Value
• Calcium: 6% Daily Value

Actual nutrient content varies with growing conditions and preparation.

Important Disclosures

• Variety Disclaimer: Leaf size, pungency, and harvest timing vary with growing conditions. Plant during cooler weather for best leaf quality.
• Seed Storage: Store seeds in a cool, dry place away from heat and moisture.
• Planting Zones: Grow as a cool-season crop according to your local spring or fall planting dates; in warmer regions, fall and winter can be more suitable.

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

Recipe: Lemon-Garlic Southern Giant Curled Mustard Greens

Turn freshly harvested leaves into a quick, savory side dish. Use the washed leaves grown from your seeds, not the seeds in the packet. Serves 4; about 20 minutes.

Ingredients

• 1 pound fresh Southern Giant Curled mustard greens
• 1 tablespoon olive oil
• 3 garlic cloves, thinly sliced
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ cup water or vegetable broth
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Directions

1. Wash the greens thoroughly, remove any tough stems, and roughly chop the leaves.
2. Heat olive oil in a wide skillet over medium heat. Add garlic and red pepper flakes, if using; stir for about 30 seconds, until fragrant but not browned.
3. Add the greens in batches, tossing as they wilt. Pour in the water or broth, cover, and cook for 5–7 minutes, stirring occasionally, until tender. Add a splash more liquid if the pan dries out.
4. Uncover and cook 1–2 minutes to reduce excess liquid. Stir in the lemon juice, season with salt and black pepper, and serve warm.

Option: For a milder bite, blanch the greens for 1 minute before sautéing. Refrigerate leftovers promptly in a covered container and eat within 3–4 days; reheat until steaming hot.