Da Ping Pu Mustard Green

Da Ping Pu Mustard Greens are a staple in Chinese cuisine, loved for their meaty stems, unique aromatic-bitter taste and versatility in cooking. Da Ping Pu grows thick and wide petioles and leaves that bunch together into compact 2-3-pound heads. Mustard greens are grown all-year round in China due to their ability to grow well in a wide-variety of conditions. Its tender texture and slightly spicy, mustardy flavor make it a versatile ingredient for stir-fries, soups, salads, or pickling. Try stir-fried with soy sauce and ginger, infused in noodle soups, braised with pork belly, finely chopped with pork to stuff dumplings, or pickled to create a tangy condiment! Da Ping Pu is also packed with vitamins A, C, and K, as well as fiber and antioxidants to support a healthy lifestyle. Perfect for urban gardeners, it can be cultivated in raised beds, pots, or traditional garden rows, adding practicality and charm to your space.

Also Known As: Head Mustard, Heart Mustard, Gai Choy, Swatow Mustard Greens, Mustard Cabbage, Big Mustard Greens, Dai Gai Choy, Haam Choy, Preserved Sour Mustard, Cantonese Salted Mustard, Indian Head Mustard, Ji Cai, Kai Choi, Cantonese Cabbage, Bao Sin Kai Tsai, Brassica Juncea Mustard, Chinese Chi Sin, Bao Sin Kai Tsai, Bau Sin, Haam Choy.

Plant Name:	Mustard Green, Da Ping Pu
Latin Name:	Brassica juncea
Days to Germinate:	5-10
Days to Harvest:	70
Plant Height:	18 - 24 Inches
Spread:	12 - 18 Inches
Growth Habit:	Upright
USDA Zones:	2-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 2 feet apart. This formation of ridges will help with drainage.

Planting:

Plant Mustard Greens in early spring 4-6 weeks before the last expected frost date and the soil begins to warm (>45F). For fall crops, direct sow seeds 6-8 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 12 inches apart down the rows of raised beds. Plant 1-3 seeds per hole, planting 2-3 seeds if choosing to thin to the strongest plant. When thinning, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	12 inches
Between-Row Spacing:	2 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Da Ping Pu Mustard Greens can be harvested when heads reach 2-3 pounds in size, usually around 65 to 75 days after planting. For a continuous harvest, pick the outer leaves individually, allowing the plant to keep producing new growth. If harvesting the whole plant, cut it at the base before it bolts, as the leaves become tougher and more bitter in hot weather.