| Description |
Indian, or Brown, Mustard is a species of mustard plant grown for it's edible leaves, seeds, and stem. Young leaves are added to salads for a fresh, spicy flavor. Older leaves can be sautéed or preserved with their stems. Seeds are used to make essential oil and brown mustard, which is considered spicier than yellow mustard. Indian Mustard is a cool-weather crop and will bolt and go to seed in hot temperatures. Common varieties for greens include Osaka Purple, Tatsoi, and Mizuna. Good varieties for seeds include Caliente, Ida Gold, and Kodiak. Mustard greens are fast growing but vulnerable to flea beetles - use row covers and companion plants for protection. If growing for leaves, sow in spring and fall. If growing for seed, sow in spring, and harvest seed pods when they dry to tan in midsummer. Gather pods in a bag and let them dry until crispy.
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