The spicy flavor of Green Wave can be enjoyed sautéed with a bit of garlic and lemon, or in a summer salad with lemon vinaigrette. The natural sharp and spicy flavor of these mustard greens is mellowed by cooking the leaves.
Green Wave is popular with gardeners because of its compact, upright shape and dark green, heavily curled leaf. This variety resists bolting and can be grown mid-summer.
Sow seeds indoors in flats four to six weeks before the last frost or sow directly outdoors in late spring or autumn. Plant in a sunny spot with rich, well-drained soil and keep plants moist to encourage growth and robust flavor.
Harvest at baby leaf stage after 21 days for flatter leaves with serrated margins, or at 50 days for full-sized, frilly leaves. Pick outer leaves, leaving the inside stem to ensure continuous harvests throughout the season.
Allow the plant to go to seed. Flower pods will develop and turn brown as they dry. Harvest pods as they dry out, keeping in mind that pods will develop at different rates and must be picked as they ripen. If ripe flower pods are not picked, they may split and re-seed themselves. Place pods in a lined basket or container and allow them to dry thoroughly before breaking the pods open by rolling them between your hands. Separate seeds from the chaff and store in a cool, dry place for up to six years.