How to grow Mustard Greens in Australia
Mustard greens are fast, leafy cabbage-family greens with a peppery bite, a little milder than rocket. There are many kinds, from the big purple leaves of Red Giant to fine, frilly types. Sow them in the cool season and pick young leaves for salads within about a month, or let them grow larger for stir fries.
📖 Our full guide: How to Grow Mustard Greens in Australia
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | March to September | |
| Northern Rivers NSW | March to September | |
| Sydney & Coastal NSW | March to September | Cool-season preference; April to Sept more reliable than summer. |
| Melbourne & Victoria | March to September | Sow from March to September. The cool season slows bolting, and an August or September sowing gives a spring crop. |
| Adelaide & SA | March to September | |
| Perth & WA | March to September | Sow Mar to Sep. Fast cool season green; doubles as a biofumigant break crop in nematode beds. |
| Tasmania | August to March | Sow Aug to Mar. Flavour sharpens with frost. Very reliable. |
| Canberra & ACT | January to April | Sow Jan to Apr for autumn and winter picking. Flavour improves with frost. Winter sowing fails in cold soil. |
| North Queensland | May to September | Dry season May to Sep. Mustard greens tolerate tropical heat better than other brassicas. |
| Darwin & Top End | May to September | Dry season May to Sep. Mustard greens tolerate tropical heat better than other brassicas. |
Where to plant
Grow mustard greens in sun or part sun, depending on the season, in well-drained soil with plenty of organic matter. The soil should never dry out, and the bed should be kept weed free. Heat and dry soil make the leaves harsh and send plants to seed, so in warm areas grow them through the cooler months.
As members of the cabbage family, mustard greens should be rotated with other brassicas so the same family is not grown in the same spot year after year.
- South East Queensland, the Northern Rivers and Sydney: sow from March to September; autumn and winter crops are the most reliable.
- Melbourne, Adelaide and Perth: sow from March to September. An August or September sowing gives a spring crop before the heat.
- Canberra: sow from January to April for autumn and winter picking. Seed sown in cold winter soil fails.
- Hobart: sow from August to March; frost sharpens the flavour.
- North Queensland and Darwin: sow in the dry season, May to September. Mustard greens cope with heat better than most brassicas.
Choosing a variety
Most garden mustard greens are forms of Brassica juncea. They taste similar but differ a lot in leaf shape and texture.
- Red Giant (Japanese giant red mustard) has large purple-red leaves with a strong bite.
- Frilly types such as Golden Frills have fine, lacy leaves that are good in salads.
- Other types include Green Wave, Southern Giant, Osaka Purple and gai choi.
- Mizuna is a close relative with a similar flavour.
How to plant
- Sow seed direct, about 0.5 cm deep, scattering it thinly across the bed or in rows, and cover lightly.
- Keep the soil moist. Seedlings appear in about a week, sometimes up to two.
- Thin to about 20 to 25 cm apart for full-size leaves, or leave plants closer for baby leaves.
- Sow a small batch every few weeks through the season for a steady supply.
Watering and feeding
Keep the soil evenly moist. Steady water gives tender, milder leaves; dry soil makes them tough and fiery and triggers flowering.
Feed with compost before sowing and a nitrogen-rich liquid fertiliser every couple of weeks for quick, leafy growth.
Pruning and care through the year
- Weed often, as young plants compete poorly.
- Cover the bed with insect mesh, secured to the ground, to keep cabbage white butterflies from laying eggs and to keep crawling pests out.
- Pick often and remove flower stems to delay bolting in warm weather.
Harvesting
Snip leaves when they are about 10 to 15 cm long, when they are still tender. Take outer leaves and leave the centre to keep growing, for several weeks of picking before the plant bolts. Older, larger leaves are stronger and better cooked.
Mustard greens can also be grown as microgreens and snipped when only about 3 cm tall. Keep picked leaves in a damp cloth in the fridge for up to about four days.
Growing in pots
Mustard greens grow well in a pot or trough at least 25 cm wide, with good potting mix. Keep the mix moist and the pot in light shade in warm weather.
Using it
Use young leaves raw in salads for a peppery bite. Larger leaves are good in stir fries, soups, curries and braises, and are widely used in Asian cooking.
Companion planting
Mustard greens grow quickly, so they fit between slower crops and are picked before those crops need the space.
Good companions
- Beetroot A different family with different pests, and it shares the same cool season bed without competing much.
- Carrot Slow carrots leave room between rows for a quick crop of mustard greens, picked before the carrots fill out.
Keep apart
Avoid planting these close to mustard greens.
Pests and diseases
Mustard greens attract the usual cabbage family pests, worst in warm weather. Mesh covers prevent most damage.
Pests to watch for
- Cabbage moth Green caterpillars and ragged holes in leaves, with only ribs left in bad cases. Cover with mesh or pick off caterpillars.
- Flea beetle Tiny jumping beetles that pepper young leaves with small round holes in warm, dry weather.
- Slugs and snails (slugs and snails) Seedlings chewed and slime trails, mostly after rain.
- Earwigs Ragged holes chewed at night. Trap them in an upturned pot stuffed with newspaper on a stake.
Diseases to watch for
- Downy mildew Yellow patches on the leaves with grey or white growth underneath in cool, damp weather. Space plants and water the soil, not the leaves.
Common questions
When should I plant mustard greens?
In the cool season. In most regions sow from March to September; in Canberra sow from January to April; in Hobart from August to March. In the tropics sow in the dry season.
Why are my mustard greens so bitter or hot?
Heat and dry soil make the leaves stronger and tougher. Grow them in the cooler months, keep the soil moist and pick the leaves young. Cooking also mellows the bite.
How do you harvest mustard greens so they keep growing?
Pick the outer leaves when they are 10 to 15 cm long and leave the centre to grow. Plants keep producing for several weeks until they bolt.
What is eating holes in my mustard greens?
Small round holes are usually flea beetles; larger ragged holes are caterpillars of the cabbage white butterfly, slugs, snails or earwigs. Insect mesh pegged down at the edges stops most of them.
Can you eat mustard greens raw?
Yes. Young leaves are good raw in salads. Older leaves are stronger and better cooked in stir fries and soups.
Are mustard greens the same as mizuna?
They are close relatives with a similar flavour, and mizuna is often grouped with the mustard greens. Mizuna has fine, feathery leaves and a milder taste.
Sources we checked: Local Food Connect (Robin Gale-Baker): Mustard greens and mizuna; RHS: How to grow mizuna and mibuna (oriental greens).