How to Grow Mustard

Mustard

Brassica juncea

vegetable

Mustard is a fast-growing cool-season leafy green and seed-producing plant from the brassica family. It's valued for its peppery, spicy leaves that can be eaten raw or cooked, and its seeds which are ground into the condiment mustard. The plant thrives in cooler months and is one of the easiest greens to grow in most climates.

Looking for a specific variety?

Southern Giant Curled Mizuna Osaka Purple Mustard Spinach Brown Mustard Indian Mustard

Growing Conditions

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Sun: Full sun to partial shade; 6+ hours of sunlight daily

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Water: Keep soil consistently moist but not waterlogged; needs regular watering, especially during dry spells. Inconsistent watering can lead to bolting and increased peppery flavor.

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Spacing: 6-12 inches apart depending on variety and whether harvesting baby greens inches

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Days to maturity: 30-50 days for leaf harvest; 90-150 days for seed production

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Planting depth: 0.25-0.5 inches deep

Soil

Type: Well-draining loamy soil rich in organic matter

pH: 6.0-7.5

Amendments:

compost aged manure nitrogen-rich fertilizer

Growing Zones

Find your zone →

Thrives in zones 3-9; best in cool-season gardens spring and fall

2a 2b 3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b 10a 10b

Growth Stages

Germination & Seedling

7-14 days

Seeds sprout within 3-7 days; cotyledons emerge followed by first true leaves. Seedlings are small and delicate.

Keep soil moist but not soggy. Ensure adequate light to prevent leggy growth. Thin seedlings once they have 2-3 true leaves.

Vegetative Growth

15-30 days

Plant develops multiple true leaves in rosette formation. Leaves become larger and more textured; the characteristic spicy flavor develops.

Maintain consistent moisture and cool temperatures (ideally 50-70°F). Fertilize every 2-3 weeks with nitrogen-rich fertilizer. Remove any damaged leaves.

Leaf Maturity & Harvest-Ready

Throughout growing season

Leaves reach full size and develop rich color. Plant may be 12-18 inches tall and bushy depending on variety.

Begin harvesting outer leaves while plant is still growing. Harvest in morning for best flavor and crispness. Cooler temperatures enhance flavor.

Bolting (if allowed)

10-14 days before flowering

Plant sends up a central flower stalk; leaves become smaller and more bitter; flowering occurs.

Pinch off flowering stalks if you want to continue leaf harvest. Allow bolting only if growing for seed production.

Seed Production

40-60 days from bolting

Yellow flowers bloom and form long seed pods (siliques). Seeds mature and dry inside pods, turning brown.

Stop harvesting leaves; let plant mature fully. Once pods brown and dry, harvest by cutting stems and hanging to dry, then thresh seeds.

Companion Planting

Plan your garden →

Plant with:

beets carrots dill lettuce peas radishes spinach thyme chamomile

Avoid planting near:

fennel kohlrabi cabbage broccoli cauliflower kale

Common Pests

Use row covers on young plants; spray with neem oil; encourage beneficial insects; apply diatomaceous earth
Hand-pick caterpillars; use Bt (Bacillus thuringiensis); use fine mesh netting; plant in succession to stagger harvest
Spray with strong water stream; apply insecticidal soap; use neem oil; release ladybugs and parasitic wasps
Use yellow sticky traps; spray with neem oil or insecticidal soap; encourage natural predators
Improve air circulation; avoid overhead watering; apply sulfur or potassium bicarbonate spray; remove affected leaves

Uses

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Fresh Greens and Salads

Culinary

Tender mustard leaves add a peppery, spicy kick to salads, stir-fries, and cooked dishes. Baby greens are milder and suitable for eating raw, while mature leaves are more peppery and better cooked or massaged with oil. [source]

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Mustard Seeds and Condiment

Culinary

Seeds from mature plants are ground and mixed with vinegar and spices to create the famous mustard condiment. Whole seeds can also be used as a spice in pickling and cooking. [source]

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Glucosinolates and Compounds

Medicinal

Mustard greens contain glucosinolates that break down into isothiocyanates, compounds studied for potential anti-cancer and anti-inflammatory properties. They are also high in vitamins K, A, and C, and minerals like calcium and iron. [source]

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Cover Crop and Soil Amendment

Household

Mustard is used as a green manure cover crop to suppress soil pathogens and weeds, improve soil structure, and add organic matter when tilled back into the soil. [source]

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Pollinator and Beneficial Insect Support

Wildlife

Mustard flowers attract bees, butterflies, and other pollinators and beneficial insects, making it valuable in a diversified garden ecosystem. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

For tender baby mustard greens, harvest at 20-30 days by cutting outer leaves 2 inches above soil line; plant will continue producing. For mature leaves, harvest when 6-12 inches long. Harvest in early morning for best crispness. For seeds, wait until pods turn brown and dry, then cut entire plant and hang upside down to finish drying, then thresh seeds from pods.

Fun Facts

🌱 Mustard is one of the oldest condiments in existence, dating back thousands of years to ancient Rome and beyond.
🌱 The plant produces sulfur compounds when damaged or chewed, which create the characteristic peppery, spicy flavor that intensifies with time.
🌱 Mustard seeds were used in traditional medicine for thousands of years and are still used in some cultures for pain relief and inflammation reduction.

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