Everything You Need to Know About Mustard Greens — Care, Propagation & More
Your complete Filipino gardener’s guide to growing, caring for, and harvesting Mustasa — from seed to table.
What Can You Eat?
Discover the edible parts and how Filipinos enjoy this plant in everyday cooking.
Pickled into burong mustasa, sauteed with garlic, used in tinola, or raw as a wrap for grilled fish (paksiw). Slightly peppery flavor that mellows when cooked.
Mustasa is the foundation of burong mustasa, a fermented Filipino delicacy especially loved in Pampanga. Often paired with bagnet or grilled fish. A staple of cool-season Filipino vegetable gardens.
Germination Guide
From seed to sprout — here’s what to expect and how to get started.
Planting Instructions
Everything you need to prepare — soil, spacing, depth, and the best Philippine planting months.
Propagation Methods
Learn the best ways to multiply your plants — from seeds to cuttings.
Care Guide
Keep your plant happy and thriving with the right light, water, and nutrients.
Full sun to partial shade
Daily; consistent moisture
Compost at planting; foliar fish emulsion every 2 weeks
18-28°C (bolts in heat)
60-80%
Mulch with rice straw.
Harvest Guide
Know when and how to harvest for the best yield and flavor.
Outer leaves are 20-25 cm long, deep green.
Cut entire plant at base or pick outer leaves continuously.
Common Problems & Solutions
Spot issues early and fix them fast.
Holes in leaves
Cause: Diamondback moth or flea beetles
Solution: Floating row cover; neem oil spray.
Bolting early
Cause: Heat stress
Solution: Plant during cool months; harvest promptly.
Yellow leaves
Cause: Nitrogen deficiency
Solution: Apply vermicast or fish emulsion.
Aphids
Cause: Aphid colonies on undersides
Solution: Spray strong water jet; soap-water mix.
Perfect Plant Partners
Plants that grow well together.
