Brassica rapa perviridis
| Brassica rapa | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 7 |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Life Cycle: | Biennial |
| Height: | 2' |
| Width: | 2' |
| Speed: | Fast |
| Blooms: | Late Spring-Late Summer |
| Edible Rating: |  |
| Tea: | Yes |
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Brassica rapa perviridis (common name: mustard spinach)
Propagation: Seed - sow in situ April to September[1]. Some varieties can also be sown in a cold greenhouse in late autumn, winter or early spring to provide leaves overwinter and in late spring.
Cultivation: Succeeds in full sun in a moisture-retentive well-drained fertile preferably alkaline soil[2][1]. Prefers a cool moist reasonably fertile soil[3]. The plant is somewhat deeper rooted than many of the oriental brassicas and is more tolerant of drought, though it grows best if it is not short of water[1].
Mustard spinach is widely cultivated in the Orient for its edible leaves, there are many named varieties[1]. It takes 55 - 80 days for plants to reach maturity from sowing[1]. This is a very hardy plant, although knocked back, it has withstood temperatures down to about -14°c and can be cropped for most of the year[1]. It is much less likely to bolt from a spring sowing and is fairly resistant to summer heat[1].
Range: A cultivar of garden origin.
Habitat: Not known in the wild, it probably arose from B. rapa chinensis, Pak choi[1].
Edibility: Leaves - raw or cooked[1]. The flavour is a happy compromise between the blandness of cabbages and the sharpness of the oriental mustards[1]. The plant can be eaten at any stage from seedling to mature plant[1].
Flowering stems - raw or cooked[1]. Sweet and succulent, but becoming hotter as the plant matures[1].
Pollinators: Bees, self
Habit: Biennial
Soil: Can grow in light, medium, and heavy soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Also Known As: B. rapa komatsuna.
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