Packet Content (approx.): 900 (1.5g)
Recommended as a winter salad variety by garden writer Joy Larkcom and proving to be very popular with gardeners, Mustard ?Pizzo? is a new mustard green with that is beautifully mild flavoured when young and hot once mature.
The bright green, voluptuous curving leaves are deeply-cut and serrated. They are beautiful as a baby leaf, give volume to winter salads and are very good for bunching.
Sowing: Sow under cover February to May or sow direct April to October Mustard seeds can be sown practically year round. Plant little and often, every two weeks for continuous supply.
Sow sparingly in shallow drills 6 to 12mm (¼ to ½ in) deep. Space seeds 2.5cm (1in) apart for cut-and-come-again salad or 20 to 25cm (8 to 10in) for whole plant production. Seeds germinate in 5 to 10 days at temperatures between 7 to 30°C (45 to 85°F)
Adequate spacing is most important when growing plants to full size. This is easy to accomplish by simply thinning plants as they begin to get crowded in the garden.
Harvesting: 20 days for babyleaf, 45 days to maturity
Mustard plants can be harvested for baby leaf once the leaves are 5cm (2in) tall. For milder leaves, pick young, they are best cropped at around 15cm (6in) for salads.
The plants will grow to around 30 to 45cm (12 to 18in) tall. Mature leaves can be boiled or steamed or braised in a pot with a little butter and garlic. Use scissors or a knife rather than pulling the leaves to avoid damaging the plant. Keep picking regularly to prevent flowers running to seed. Pull and compost the plants once hot weather arrives in the summer, as mustard greens become tough and bitter.
Be prepared to water well and supplement feed with high-potash feed during season. Regular feeding is recommended.