How to Harvest Mustard Spinach So They Will Continue Growing

Known by several names including Asian leaves, tendergreens and mustard greens, mustard spinach (Brassica rapa) is an annual crop that is neither a mustard nor a spinach. It is its own type of vegetable that can be harvested in as little time as three weeks after planting. Young leaves are tender and not as bitter as mature ones. They are excellent eaten raw like a leafy green. Mature leaves, on the other hand, have more flavor and a tougher texture. They are best cooked like you would spinach. No matter how you like your mustard spinach, you can harvest them in a manner that you can reap more than one crop from each plant.

Scissors or pruning shears
Knife

Instructions

- 1
  Stagger plantings by two to four weeks for a longer harvest. Wait to pick the outer leaves when they reach 3 to 6 inches tall to harvest them as young leaves. Alternatively, wait for the outer leaves to reach 12 to 18 inches tall to harvest them as mature leaves. You can harvest them in between these stages, if desired, but taste a leaf before deciding whether to eat them raw or cooked.
- 2
  Grasp the outer leaves near the bottoms of the stems, and twist to snap them off the plant. You can also cut them off with scissors or pruning shears. Do not harvest the inner leaves that are still developing if you want a continual harvest. Continue to snap the outer leaves as they reach the desired size.
- 3
  Cut the entire plant off with a sharp knife when the outer leaves reach at least 12 inches tall as an alternative method to harvesting a mustard spinach plant. At this time, you will reap both mature and immature leaves, good eaten raw and cooked. Leave about 3/4 inch of the plant above ground so it can produce another harvest.

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