Southern Giant Curled Mustard Seeds | 1935 AAS Winner | Cold Hardy | Slow Bolt | Heirloom

Southern Giant Curled Mustard Seeds – 1935 All-America Selections Winner

Southern Giant Curled Mustard Greens (Brassica juncea var. crispifolia) is a legendary heirloom variety and 1935 All-America Selections Winner — a distinction earned nearly a century ago and still well-deserved today. Prized for its winter hardiness, superb mild mustard flavor, and impressive yields, this variety produces large, bright green leaves with heavily curled and frilled edges that are equally at home in the salad bowl, the soup pot, or the canning jar. One of the most reliable and flavorful mustard greens available for home gardens and market production alike.

Variety Details

• Species: Brassica juncea var. crispifolia
• Type: Heirloom, open-pollinated — 1935 AAS Winner
• Leaf: Large, wide, oval bright green with heavily curled and fringed edges
• Flavor: Mild mustard — best in cool weather; intensifies with heat
• Plant Height: 12–24 inches; upright and vigorous
• Spacing: Thin to 6–15 inches apart; rows 18 inches apart
• Days to Maturity: 40–65 days
• Seed Count: Approx. 17,500 seeds per oz
• Cold Hardy: Yes — tolerates frost; excellent for fall and overwintering crops
• Bolt Resistance: Slow to bolt — extended harvest window
• Nutrition: Rich in vitamins A, B, C, and beta-carotene

Planting Guide

• Sow from early spring through fall; succession sow at 2-week intervals for continuous harvest.
• Direct sow or start indoors and transplant — very cold tolerant and can go out a few weeks before last frost.
• Cover seeds with ¼ inch of fine soil; germination in 4–10 days at 60–70°F.
• Broadcast or sow in rows; keep soil moderately moist during germination.
• Thin gradually to 6 inches apart — use thinnings fresh in salads.
• Grow in rich, fertile soil with pH 6.0–7.5; provide regular, even moisture to maintain mild flavor and avoid bitterness.
• Prefers partial sun; flavor is best during cooler weather.

Harvesting

• Begin harvesting outer leaves when plants reach 6 inches tall, or after the center rosette develops.
• For the mildest flavor, harvest on younger, less mature plants during cool weather.
• Cut-and-come-again — slow to bolt and winter hardy for extended, multi-cut harvests.
• Excellent for freezing and canning — a year-round pantry staple.

Culinary Uses

• Young leaves — mild mustard flavor in fresh salads and slaws
• Southern-style braised mustard greens — slow-cooked with smoked meat, vinegar, and pot likker
• Stir-fries and sautés with garlic and olive oil
• Soups, stews, and bean dishes
• Pickled mustard greens — traditional Southern and Asian preparations
• Frozen or canned for year-round use