Carolina Broadleaf Mustard Greens

Brassica juncea 

Seeds per pack ~ 150

Germination: 90% Oct 2025 Packed for 2026

Origins and History

Carolina Broadleaf Mustard is a cherished heirloom variety that has deep roots in Southern food traditions. Mustard greens, introduced to the Americas from Asia and Africa, became a staple in African American, Southern, and Appalachian cooking. This broadleaf type has been carefully preserved by growers in the Carolinas for its reliability, flavor, and adaptability. Over generations, it has become closely tied to regional foodways, making it both a cultural and agricultural heirloom of the American South. Our seeds were sourced from our friends at Sistah Seeds.

Appearance and Characteristics

This mustard variety is known for its large, flat, bright-green leaves that can reach 18–24 inches in length. The leaves are smooth to slightly ruffled at the edges, with a broad shape that makes them excellent for bunching and cooking. The plants grow quickly and vigorously, forming upright rosettes. Carolina Broadleaf Mustard has a characteristic pungent, peppery bite that becomes milder when cooked, and the young leaves are especially tender and flavorful.

Culinary Uses

Traditionally, these mustard greens are simmered low and slow in pots with smoked meats, onions, and seasonings—a cornerstone of Southern soul food. The leaves can also be sautéed, stir-fried, or added to soups and stews. Young leaves are tender enough to be eaten raw in salads or used as a spicy garnish. Beyond its culinary role, mustard greens are rich in vitamins A, C, and K, making them a nutritious addition to any kitchen garden.

Growing Tips

Carolina Broadleaf Mustard thrives in USDA Zones 6–10, but it can also be grown in cooler climates as a spring or fall crop. It prefers well-drained, fertile soil rich in organic matter, with a pH between 6.0 and 7.5. Seeds should be sown ¼ inch deep directly in the garden, spaced 6–8 inches apart, with rows about 18–24 inches apart. For continuous harvest, stagger plantings every 2–3 weeks. Mustard greens do well in full sun but tolerate partial shade, and cooler weather enhances their flavor and reduces bitterness.

Harvesting Guidance

Carolina Broadleaf Mustard matures in about 40–50 days, though baby leaves can be harvested as early as 21 days. For “cut-and-come-again” harvesting, pick the outer leaves and allow the inner rosette to continue producing. For bunching, harvest the whole plant at full maturity. Leaves are best gathered in the morning while crisp, and cooler temperatures help preserve sweetness. If left to bolt, the plant will produce yellow blossoms attractive to pollinators, but for best eating quality, harvest before flowering.

There are several varieties of Mustard Greens:

• Curled Leaf Mustard: Has deeply frilled leaves with a spicy flavor.
• Giant Red Mustard: Large, reddish-purple leaves with a strong mustard taste.
• Tendergreen Mustard: Milder and often smoother in texture.
• Mizuna: A Japanese variety with feathery leaves and a milder taste.

Growing Mustard Greens:

Mustard greens are cool-season crops that are relatively easy to grow and thrive in spring and fall when temperatures are moderate. Mustard greens prefer full sun but can tolerate partial shade. Choose a well-drained area with fertile soil, rich in organic matter. Mustard greens do best in cooler weather. In hot weather, they can bolt (go to seed) and become bitter. Companion planting with herbs or flowers like marigolds can help deter pests.

Soil Preparation: Ideal pH: 6.0 to 7.5. Add compost or well-rotted manure to enrich the soil. Mustard greens thrive in loose, well-draining soil. Make sure to till the soil to a depth of 6 to 8 inches.

Planting: If you Direct Sow plant the seeds directly in the garden about 4-6 weeks before the last frost in spring or 6-8 weeks before the first frost in fall.  Sow seeds 1/4 to 1/2 inch deep, spacing them 3 to 6 inches apart. Thin seedlings to 6-8 inches apart once they sprout. For larger leaves, space them further apart.

Watering & Fertilization: Keep the soil evenly moist. Mustard greens grow best with about 1 inch of water per week. Mulching around the plants helps retain moisture and keep the soil cool. Mustard greens are heavy feeders. You can side-dress with nitrogen-rich fertilizer after plants are established to encourage healthy leaf growth. A balanced, organic fertilizer can also be used before planting to improve soil fertility.

Care and Maintenance: Common pests include aphids, flea beetles, and cabbage loopers. Use organic pest controls, like neem oil or row covers, to protect the plants. Regular weeding helps keep competition for nutrients low, allowing your mustard greens to flourish.

Harvesting:  You can begin harvesting mustard greens as soon as the leaves are large enough to eat, usually 30-40 days after planting. Cut outer leaves first, leaving the center of the plant to continue growing. Younger leaves are milder in flavor, while older leaves are spicier. For a continual harvest, plant new seeds every few weeks.