|Mustard is a hardy annual with a rosette of light to dark green leaves. Leaves and stalks are eaten when tender and young, and if allowed to go to seed, the seed can be ground as a condiment. Mustard is a cool season crop that should be sown right around the last average frost date, but not much sooner. Similar to growing lettuce, but more heat tolerant, mustard will bolt if grown during the long, hot days of summer. Because it has a short growing season, it is can be grown almost anywhere.
Preferring sun, mustard is tolerant of partial shade. When preparing soil, dig in 1 pound of complete fertilizer/100 square feet. Seeds should be planted about 1/2 inch deep in rows that are 12 to 24 inches apart. Thin plants so they are 6 inches or more apart. Transplants can be eaten young or replanted elsewhere. Plants may be fertilized again around mid season. Harvest by picking off individual leaves as they grow or cut off the entire plant. Mustard is easily grown in a container.