The mustard greens that I transplanted at the end of April (two mustard-spinach, one Southern Giant Curled mustard, and three Red Giant mustard) never got very big and were quick to bolt. I could have pulled them out long ago.
I know people say that the greens taste bitter after they’ve gone to flower, but I don’t think my palette is refined enough to really tell the difference, and I wanted to at least cook something with these greens so they weren’t a complete waste of time and resources.
I pulled the leaves off the stalks, and soaked them in a water for a bit.
Then I sautéed them with onion, garlic, salt, and red chili flakes. Combined with pasta, they made a yummy spicy-garlicky dinner.
I don’t think I’ll bother planting a spring crop of these plants again – they bolt too quickly, and I don’t eat enough of them to make it worth my while. I may, however, try growing them as a fall/winter crop…. If I plant them in September and then cover the garden bed with row cover or plastic to create a cold frame, I imagine they could do well over the winter.