The Culinary Herbal by Susan Belsinger

The Culinary Herbal by Susan Belsinger

Author:Susan Belsinger
Language: eng
Format: epub
Publisher: Timber Press
Published: 2016-12-12T05:00:00+00:00

‘Scarlet Frills’ mustard


Mustards are native to cooler regions of Europe and perform best in the cool weather of spring and fall. They are also an excellent crop for a sparsely heated greenhouse or a cold frame that might otherwise go unused in the cooler months. The growing season can be extended by using a floating row cover.

The leafy mustards have weedy characteristics, so they are among the easiest vegetables or herbs to grow; both species are already naturalized in many regions. We like to grow leafy mustards in large plastic tubs with the other greens that constitute a mesclun mixture.

Sow from early spring, as soon as the ground can be worked, and again in late summer. For ease of harvesting, sow thickly in bunches rather than rows. Sow seeds ¼ to ½ inch deep in a 2-inch-wide band, about 15 seeds per foot in rows 18 to 24 inches apart. For tender baby-leaf greens, sow about 60 seeds per foot.


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