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Mustard Tendergreen - Burpee Seeds

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Mustard Tendergreen - Burpee Seeds

 Brassica rapa subsp. nipposinica

HEIRLOOM. One of the mildest mustards.

Tendergreen has smooth leaves and makes a fine spinach substitute, especially in the fall. Seeds germinate and grow quickly in late summer heat and mature to tender sweetness in cool weather. Thinnings are delicious as fresh snacks or in salads. Heat and drought resistant.
35-40 days to maturity, full sun. 
    1.5g of seed
    • Harvest young foliage when it reaches 6-8 inches long, about 45 days after sowing.
    • Pick the lower leaves or harvest the entire plant at once before the foliage becomes too tough.
    • For a fall harvest, pick after a light frost as the frost improves the flavor.
    • Stop picking once plants flower as the leaves will become bitter-tasting. Flowers are also edible.
    • Mustard is great for salads or as cooked greens. You can also boil or sauté the foliage.
    • Refrigerate the harvest to preserve until used.
    • You can also blanch and freeze the leaves. They may also be pickled.
    $0.64

    Original: $1.83

    -65%
    Mustard Tendergreen - Burpee Seeds—

    $1.83

    $0.64

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    Description

     Brassica rapa subsp. nipposinica

    HEIRLOOM. One of the mildest mustards.

    Tendergreen has smooth leaves and makes a fine spinach substitute, especially in the fall. Seeds germinate and grow quickly in late summer heat and mature to tender sweetness in cool weather. Thinnings are delicious as fresh snacks or in salads. Heat and drought resistant.
    35-40 days to maturity, full sun. 
      1.5g of seed
      • Harvest young foliage when it reaches 6-8 inches long, about 45 days after sowing.
      • Pick the lower leaves or harvest the entire plant at once before the foliage becomes too tough.
      • For a fall harvest, pick after a light frost as the frost improves the flavor.
      • Stop picking once plants flower as the leaves will become bitter-tasting. Flowers are also edible.
      • Mustard is great for salads or as cooked greens. You can also boil or sauté the foliage.
      • Refrigerate the harvest to preserve until used.
      • You can also blanch and freeze the leaves. They may also be pickled.