Florida Broadleaf mustard greens are a Southern heirloom known for broad, generous leaves and a mild mustard flavor. Harvest tender baby leaves in about 21 days or allow larger leaves to mature in about 45 days under favorable conditions. Their gentle flavor and substantial leaf size make them useful for fresh salads and sandwiches as well as cooked dishes. This open-pollinated variety is suited to cool-season spring and fall gardens. Each packet contains 500 seeds.

Growing a Doomsday Garden by David Schulze offers practical ideas for planning a productive edible garden.

Why Choose Florida Broadleaf Mustard Seeds?

• Broad, substantial leaves: Enjoy a generous harvest that is easy to gather and prepare for family meals.
• Mild mustard flavor: Florida Broadleaf has a gentler taste than many sharper mustard greens, making it versatile in both fresh and cooked dishes.
• Two harvest stages: Pick tender baby leaves at about 21 days or wait for full-sized leaves at about 45 days, depending on growing conditions.
• Cool-season flexibility: Plant for spring or fall growing windows to enjoy leafy harvests when temperatures are milder.
• Heirloom, open-pollinated variety: Grow a traditional garden green with a dependable place in Southern cooking.
• 500 seeds per packet: A generous count for repeated sowings and successive harvests.

Planting Tips for Success

• Choose a cool-season window: Sow for spring or fall, following your local planting calendar and the seed packet directions.
• Prepare the bed: Use loose, fertile, well-drained soil enriched with compost so roots can establish and leaves can grow well.
• Sow and water carefully: Follow the packet’s depth and spacing guidance, then keep the seedbed evenly moist while seedlings emerge and establish.
• Thin for airflow: Once seedlings are established, give plants room for broad leaves and good air circulation.
• Feed moderately: Use compost or a balanced fertilizer according to its label. Avoid excessive feeding, which can encourage overly lush growth.
• Harvest as you need it: Pick baby leaves early or allow plants to develop larger leaves; maturity timing varies with temperature and care.

Why Choose David’s Garden Seeds®?

• Veteran-Owned: We have been offering quality seeds since 2009.
• GO TEXAN Certified: We participate in the GO TEXAN agriculture program and support local agriculture and communities.
• Integrity Pledge: We support the Safe Seed Integrity Pledge.
• Vegetable Seed License: Our vegetable seed offerings are provided in accordance with applicable seed regulations.
• Great Customer Service: We are happy to help with seed selection and growing questions.

Cooking Methods

• Fresh in salads: Add young leaves for a mild mustard note and a tender leafy texture.
• Sandwiches and wraps: Use baby leaves in place of or alongside other salad greens.
• Sautéed: Cook chopped leaves briefly with garlic or onion until just wilted for a simple side dish.
• Steamed or braised: Gently cook mature leaves until tender, then season to taste.
• Soups and stews: Stir chopped greens into the pot near the end of cooking for a hearty leafy addition.

Order Florida Broadleaf Mustard Seeds Today

Grow broad, mild mustard greens for fresh spring and fall meals.

Nutritional Information

Approximate values per 1 cup chopped raw mustard greens (about 56 g). Values describe harvested greens, not seeds, and are general reference values rather than a Florida Broadleaf-specific analysis.

• Calories: 15
• Total Fat: 0.2 g (0% Daily Value)
• Sodium: 11 mg (0% Daily Value)
• Total Carbohydrates: 2.6 g (1% Daily Value)
• Dietary Fiber: 1.8 g (6% Daily Value)
• Total Sugars: 0.7 g
• Protein: 1.6 g (3% Daily Value)
• Vitamin C: 39 mg (44% Daily Value)
• Vitamin K: 144 mcg (120% Daily Value)
• Vitamin A: 85 mcg RAE (9% Daily Value)
• Calcium: 64 mg (5% Daily Value)
• Potassium: 215 mg (5% Daily Value)

Important Disclosures

• Variety disclaimer: Leaf size, flavor, color, and maturity can vary with weather, soil, moisture, and gardening practices.
• Seed storage: Store unused seed in a cool, dry place away from moisture, heat, and direct sunlight.
• Planting zones: Growing windows vary by location. Use your local planting calendar to time spring and fall sowings for cool weather.
• Days to harvest: The approximate 21-day baby-leaf and 45-day mature-leaf timing depends on growing conditions.

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

Recipe: Garlic-Sautéed Florida Broadleaf Mustard Greens

This recipe uses harvested mustard greens, not seeds from the packet.

Ingredients

• 1 pound fresh Florida Broadleaf mustard greens, rinsed and chopped
• 1 tablespoon olive oil
• ½ small onion, thinly sliced
• 2 garlic cloves, minced
• ½ cup vegetable broth or water
• ¼ teaspoon kosher salt, plus more to taste
• ⅛ teaspoon black pepper
• 1 teaspoon apple cider vinegar or fresh lemon juice
• Optional: a pinch of crushed red pepper flakes

Directions

1. Rinse the harvested greens under cool running water and dry them. Remove any tough stem ends, slice thicker stems thinly, and chop the leaves into bite-size pieces.
2. Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for about 30 seconds.
3. Add the sliced stems and cook for 2 minutes. Add the leaves in handfuls, tossing as they wilt.
4. Pour in the broth or water, cover the skillet, and cook for 5–8 minutes, stirring once or twice, until the greens reach your preferred tenderness.
5. Remove the lid and let excess liquid evaporate. Season with salt and pepper, then finish with vinegar or lemon juice. Add red pepper flakes if desired and serve warm.

Serving and Storage

Serve alongside beans, rice, potatoes, or cornbread. Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days; reheat until steaming hot.