Tendergreen Mustard, Heirloom Seeds

Tendergreen Mustard, Heirloom Seeds — The Heat-Tolerant Komatsuna That Sweetens in Cool Weather

Tendergreen (Brassica juncea) is the mustard green that bridges the gap between seasons — heat and drought resistant enough to germinate and grow in late summer heat, yet maturing to tender sweetness in the cool weather of fall. Smooth, mild leaves make it a fine spinach substitute, especially in fall when true spinach struggles. The tender leaves and flowering stems are used raw or cooked, with a flavor somewhere between mustard greens and cabbage — mild enough for fresh salads, satisfying enough for braising. Thinnings are delicious as fresh snacks. Baby greens in 20 days, full maturity at 45 days.

Why Grow Tendergreen Mustard?

• Heat and drought resistant — germinates and grows in late summer heat
• Sweetens in cool weather — matures to tender sweetness in fall
• Excellent spinach substitute — smooth, mild leaves for raw and cooked use
• Dual harvest — baby greens in 20 days, full maturity at 45 days
• Thinnings are delicious — fresh snacks straight from the garden
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow outdoors in late summer (6–8 weeks before first frost) for fall harvest, or in early spring 4–6 weeks before last frost. Sow seeds ¼ inch deep, 1–2 inches apart. Thin to 6 inches. Full sun to part shade. Water consistently. Harvest outer leaves continuously or cut whole plant at soil level for baby greens at 20 days.

Days to maturity: 20 days (baby greens), 45 days (mature)
Packet size: 1.0 g / 500+ seeds
Type: Heirloom, Open-Pollinated, Annual
Spacing: 6 plants per sq ft
Sun: Full sun to part shade
USDA Zones: All U.S. zones