Mustard

When farmer-breeder Brett Grohsgal passed out samples of his winter-hardy greens at two workshops at a PASA conference, this green mustard was the hands-down favorite. Grohsgal believes this mustard has the “best balance between sweet succulence and moderate pungency of any of the five I grow.” He called it Thick-Stem in honor of its enlarged midribs that give a heavier harvest for the farmer and better mass for the restaurant or home chef. Terrific for mesclun and an excellent cut-and-come-again performer with fast regrowth. Grohsgal has bred it for 100% freeze tolerance in Maryland. It survived our overwintering test in Maine. Needs good soil fertility, prefers clay or loam to sand, dislikes drought but can take wet. Breeder Royalties. Days to maturity are from emergence after sowing; from transplant, subtract 20 days. Culture: Wire hoops and row cover keep out flea beetles and are a must for pristine salad or braising mixes!

When farmer-breeder Brett Grohsgal passed out samples of his winter-hardy greens at two workshops at a PASA conference, this green mustard was the hands-down favorite. Grohsgal believes this mustard has the “best balance between sweet succulence and moderate pungency of any of the five I grow.” He called it Thick-Stem in honor of its enlarged midribs that give a heavier harvest for the farmer and better mass for the restaurant or home chef. Terrific for mesclun and an excellent cut-and-come-again performer with fast regrowth. Grohsgal has bred it for 100% freeze tolerance in Maryland. It survived our overwintering test in Maine. Needs good soil fertility, prefers clay or loam to sand, dislikes drought but can take wet. Breeder Royalties. Days to maturity are from emergence after sowing; from transplant, subtract 20 days. Culture: Wire hoops and row cover keep out flea beetles and are a must for pristine salad or braising mixes!