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Mustard, Florida Broad Leaf

Short Description

A southern favorite. One of the first greens in spring.

Full Description

A mild-flavored mustard producing large, broad, rich green leaves of appetizing pungency. Greens may be steamed, brazed or cooked in broth. Easily grown in the north.
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Item#: 52613A
Order: 1 Pkt. (1500 seeds)
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$3.95
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Product properties

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

45 days

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

18 inches

Height The typical height of this product at maturity.

10-12 inches

Sow Method This refers to whether the seed should be sown early indoors and the seedlings transplanted outside later, or if the seed should be sown directly in the garden at the recommended planting time.

Direct Sow

Planting Time The recommended time of the year in which this product should be planted.

Fall, Spring

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How to Sow

  • For optimum flavor, grow in cool weather.
  • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
  • Sow in average well-worked soil in full sun. Do not plant where members of the cabbage family were planted in the past two years. Plant in early spring and again in midsummer for a fall crop.
  • In rows 24 inches apart, sow seeds evenly and cover with ½ inch fine soil. Firm lightly and water gently.
  • Seedlings emerge in 10-21 days depending on soil and weather conditions.
  • For continuous harvest, sow every 14 days until the weather becomes hot.
  • Thin gradually to stand 12 inches apart starting when seedlings are about 1-2 inches high.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
  • Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.

Harvest and Preserving Tips

  • 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.
Days To Maturity
45 days
Sun
Full Sun
Spread
18 inches
Height
10-12 inches
Sow Method
Direct Sow
Planting Time
Fall, Spring
Sow Time
2-4 weeks BLF
Thin
12 inches
Life Cycle
Annual
Mustard, Florida Broad Leaf is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Patently Waiting Planted seeds recently, and am now seeing the first sign of growth. It's exciting.
Date published: 2012-05-09
Rated 5 out of 5 by from Goods Greens In Your Garden For Spring Or Fall!! I have been growing these greens: Mustard, Turnips and Collards for several years now and they never fail me! I grow them in both spring into summer and also fall into early winter. All they need is good enriched soil mixed with manure, compost and a good 10-10-10 fertilzer and they'll do the rest! Spray with Sevin every two weeks to thwart insect pests. If rabbits are a problem, then fence with small hole chicken wire and spray coyote urine spray around the parameter of your green beds. That's one of their natural enemies and they head for the hills and never come back when they smell that urine! If more than two days pass without rain, then water good on the third day. If you get pretty steady rain in your area (at least 2 or 3 times per week), then that's really all they need.
Date published: 2010-10-13
Rated 5 out of 5 by from Spicy for fall! This is an easy to grow green. Toss seeds in the soil and stand back. If you let it bolt you will have more greens than you can handle the next time around. jbb
Date published: 2010-05-08
Rated 5 out of 5 by from Spring Or Fall...A Southern Garden Staple!! My grandparents grew these when I was coming up, and I have been keeping the tradition alive in my own garden. Mustard greens, turnip greens, kale and collards are a southern staple and are grown all across the south. Though you can grow these in the spring and harvest in the summer, those greens tend to be a bit more bitter, tougher, and take longer to cook, but can still be good as long as that fact is taken into account and a little sugar is added to cut the bitterness. The best greens are those which are planted in the early fall and harvested right after the first frost in November or late October, depending on your location. Those greens, when kissed by the early cold, are rendered sweet, tender and much more flavorful. In the south, mustard greens can be eaten separately as a dish unto themselves or they are often mixed with turnip greens with a few turnips (the bulb) diced up in them. Both compliment each other well flavor-wise and cook down like spinach in consistency. Chopped onion cooked with diced thick cut bacon or salt pork (fatback), salt & pepper, a dash of sugar and cider vinegar along with a pinch or two of crushed red pepper (optional) bring these babies to life in a big way! Of course, you can use smoked neckbones, hamhocks or turkey wing and legs as well. Just parboil them first until slightly tender and skim off the floating crud before adding the greens. When washing them, remember they tend to hold sand and grit, so make sure to agitate throughly in standing water every 20 minutes and let stand for awhile, then remove from water and replace that dirty water with fresh water and agitate well again every 20 minutes and let sit until all trace of grit and sand is removed. There will usually be an accumulation of sand /grit at the bottom of the sink after you have removed leaves from the water. Always tear your mustards and turnips and remove the thick part of stems. They are not as thick as collards and kale are, so don't take as long to cook. Grow in well cultivated soil with organic matter, slow release fertilizer, good drainage and hit with Sevin dust every two weeks to thwart pests. ~Enjoy~
Date published: 2010-03-09
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