How to Grow Mustard Family Crops

Mustard Family Crops

Brassicaceae

vegetable

The Brassicaceae family (also called Cruciferae) includes a diverse group of cool-season vegetables characterized by four-petaled flowers and nutrient-dense leaves, stems, or seeds. Notable members include cabbage, broccoli, kale, cauliflower, Brussels sprouts, radishes, turnips, and mustard greens. These crops are rich in vitamins, minerals, and beneficial glucosinolates.

Looking for a specific variety?

Lacinato Genovese Calabrese Romanesco Watermelon Radish Scarlet Nante Tatsoi Bok Choy Mizuna Mustard Greens

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Example Mustard Family Crops timeline · Pittsburgh, PA (Zone 6b)

Plant Mustard Family Crops
Around Apr 17

Near Pittsburgh's average last spring frost.
Tend & protect
Late spring–summer

Watering, feeding, and pest-watch reminders.
Harvest Mustard Family Crops
Around May 17

≈ 30 days after planting

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Growing Conditions

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Sun: Full sun, 6+ hours daily (tolerates partial shade in hot climates)

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Water: Consistent moisture; 1-1.5 inches per week. Keep soil evenly moist but not waterlogged. Water at soil level to reduce disease risk. Mulch to retain moisture and regulate soil temperature.

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Spacing: Varies by variety: leafy greens 6-12 inches apart; head-forming types (cabbage, broccoli) 18-24 inches apart; root crops (radish, turnip) 3-6 inches apart inches

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Days to maturity: 30-120 days depending on variety (fast: radish 25-30 days; slow: cabbage 60-120 days)

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Planting depth: Seeds 0.25-0.5 inches deep; transplants at same depth as pot

Soil

Type: Well-draining, fertile loamy soil rich in organic matter

pH: 6.0-7.5

Amendments:

Compost or well-rotted manure (2-3 inches worked in) Aged compost for continuous nutrition Lime if soil pH is below 6.0 Balanced fertilizer (10-10-10) or nitrogen-rich fertilizer for leafy varieties

Growing Zones

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Thrives in zones 2-9; prefers cool seasons (spring and fall in most regions, winter in warm climates)

2a 2b 3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b

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Growth Stages

Seedling

2-3 weeks

Two cotyledons (seed leaves) emerge, followed by first true leaves with characteristic scalloped edges. Plants are delicate and small.

Keep soil consistently moist. Provide bright light (grow lights if indoors). Maintain 60-70°F. Thin seedlings to spacing recommendations to prevent crowding and fungal disease.

Vegetative Growth

3-6 weeks for leafy types; 4-8 weeks for head formers

Rapid leaf expansion. Plants develop characteristic Brassica foliage (blue-green, sometimes waxy or frilled depending on variety). Root systems deepen.

Water consistently (1-1.5 inches weekly). Apply balanced fertilizer every 3-4 weeks. Keep soil cool with mulch. Monitor for aphids and cabbage worms. Thin if needed.

Head or Curding Formation (for heading types)

3-6 weeks

Center leaves begin to compact and curl (cabbage, cauliflower) or flower buds form (broccoli). Root crops begin bulking underground.

Increase nitrogen feeding slightly. Ensure consistent watering—irregular moisture causes cracking and poor head formation. Protect from extreme temperatures. Continue pest monitoring.

Maturity/Harvest-Ready

Variable; extends until harvest

Heads are firm and compact, buds are tight, or roots are full-sized depending on type. Color is vibrant. Foliage is dense.

Harvest promptly when mature to prevent bolting (especially in warm weather). Cut morning for crispness. Some varieties (kale, collards) can be harvested continuously.

Companion Planting

Plan your garden →

Plant with:

Beets Beans Cucumber Dill Garlic Onions Potatoes Spinach Chamomile Mint Thyme Nasturtium Marigold

Avoid planting near:

Tomatoes Peppers Eggplant Strawberries Fennel Kohlrabi (with other brassicas in same location) Other brassicas (in succession—use 3-4 year crop rotation)

Common Pests

Handpick larvae; use floating row covers; apply Bacillus thuringiensis (Bt) spray; encourage parasitic wasps
Strong water spray to dislodge; insecticidal soap; neem oil; release beneficial insects like ladybugs; reflective mulch
Row covers on seedlings; diatomaceous earth; neem oil; kaolin clay spray; trap crops
Raise soil pH to 7.2+; use lime; practice 4-year crop rotation; remove affected plants; solarize soil
Ensure air circulation; avoid overhead watering; sulfur dust or sulfur spray; neem oil; remove affected leaves
Handpick; Bt spray; row covers; encourage parasitic wasps and birds
Row covers; crop rotation; remove crop debris; encourage beneficial soil fauna; diatomaceous earth around base

Uses

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Nutrient-Dense Cooking

Culinary

Brassicas are staples in cuisines worldwide—raw in salads, steamed, roasted, stir-fried, or fermented (sauerkraut, kimchi). They're excellent in soups, stews, and side dishes. [source]

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Anti-Cancer Glucosinolates

Medicinal

Raw or lightly cooked brassicas contain glucosinolates (sulforaphane, indole-3-carbinol), compounds linked to reduced cancer risk and anti-inflammatory benefits in scientific studies. [source]

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Vitamin and Mineral Density

Medicinal

Brassicas are exceptional sources of vitamin C, vitamin K, folate, potassium, and calcium—supporting immune function, bone health, and cardiovascular function. [source]

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Fermented Preservation

Household

Cabbage and other brassicas ferment easily into probiotics-rich sauerkraut and kimchi, extending shelf life and enhancing digestive health. [source]

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Butterfly and Pollinator Host Plant

Wildlife

Brassicas attract Pieridae butterflies (like Cabbage White) that lay eggs on foliage; the flowering stage feeds numerous pollinators. Plant extra for wildlife while protecting main crop. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest leafy varieties (kale, mustard greens, collards) by picking outer leaves or cutting entire plant just above soil level for regrowth. Harvest head-forming types (cabbage, broccoli, cauliflower) when heads are firm but before bolting; use sharp knife to cut 1-2 inches below head. Harvest root crops (radish, turnip) when roots reach desired size (usually 1-3 inches diameter). Broccoli side shoots will form after main head harvest if cut just below main head. Harvest in cool morning for best quality and crispness.

Fun Facts

🌱 All brassicas—from cabbage to broccoli to cauliflower to Brussels sprouts—are descended from a single wild mustard plant (Brassica oleracea) domesticated in the Mediterranean over 2,500 years ago. Selective breeding created the remarkable diversity we see today.
🌱 Brassicas produce sulfur compounds that create their distinctive pungent smell (especially when cooked); these same compounds contain many of the health benefits, and cooking can increase certain glucosinolate compounds.
🌱 Kale can survive freezing temperatures better than most vegetables—frost actually sweetens kale by converting starches to sugars, making it more palatable and nutritious after a frost.

Gardening Terms

New to gardening? Learn about terms used in this guide:

Bolt Full Sun Mulch Partial Shade pH True Leaves

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