Lake Valley, Mustard Greens, Tendergreen
- Seed Depth: 1/4" (6mm)
- Plant Space: 6" (15cm)
- Row Space: 18" (46cm)
- Sprouts In: 5-10 days
- Sow outdoors four weeks before last spring frost date in full sun and rich soil. Keep soil evenly moist. Plant every two to four weeks for continuous harvest.
- Cut tender baby leaves to encourage new growth or harvest entire plant by cutting at soil level. Mature leaves have the strongest flavor.
Lake Valley- Mustard Greens, Tendergreen
Tendergreen mustard leaves taste like spinach with a hint of mustard. The mild, smooth dark leaves are very high in vitamins A and C, calcium and iron. Cook greens or use young inside leaves raw, in salads.
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Product Information
Shipping & Returns
Shipping & Returns
Lake Valley, Mustard Greens, Tendergreen
Lake Valley, Mustard Greens, Tendergreen
- Seed Depth: 1/4" (6mm)
- Plant Space: 6" (15cm)
- Row Space: 18" (46cm)
- Sprouts In: 5-10 days
- Sow outdoors four weeks before last spring frost date in full sun and rich soil. Keep soil evenly moist. Plant every two to four weeks for continuous harvest.
- Cut tender baby leaves to encourage new growth or harvest entire plant by cutting at soil level. Mature leaves have the strongest flavor.
Lake Valley- Mustard Greens, Tendergreen
Tendergreen mustard leaves taste like spinach with a hint of mustard. The mild, smooth dark leaves are very high in vitamins A and C, calcium and iron. Cook greens or use young inside leaves raw, in salads.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Seed Depth: 1/4" (6mm)
- Plant Space: 6" (15cm)
- Row Space: 18" (46cm)
- Sprouts In: 5-10 days
- Sow outdoors four weeks before last spring frost date in full sun and rich soil. Keep soil evenly moist. Plant every two to four weeks for continuous harvest.
- Cut tender baby leaves to encourage new growth or harvest entire plant by cutting at soil level. Mature leaves have the strongest flavor.
Lake Valley- Mustard Greens, Tendergreen
Tendergreen mustard leaves taste like spinach with a hint of mustard. The mild, smooth dark leaves are very high in vitamins A and C, calcium and iron. Cook greens or use young inside leaves raw, in salads.
