Unearth the spicy secret of our garden, the Turkish Rocket, our beloved PERMA MUSTARD! Turkish rocket is a robust green that not only survives in a variety of conditions but thrives in them. It adds a peppery, mustard-like flavor to any dish and shows remarkable toughness in a garden, outlasting other greens. Each season, it reemerges without fail and is tough-as-nails. It’s a 3-in-1 vegetable that’s packed with nutrition, far outperforming its annual mustard cousin. (Bunias orientalis)
Why We Love It
Here are some of the reasons why we love Perma Mustard...
1) DROUGHT RESISTANT - Once established, Turkish Rocket endures dry spells with ease, making it an ideal candidate for gardens facing water scarcity.
2) NATURALLY PEST PROOF - It's remarkably resistant to pests, leaving more for you and less for garden nibblers, thus reducing the need for intervention.
3) SOIL ENRICHER - Its deep roots break up compact soil, improving soil structure and fertility, a natural way to maintain soil health.
How to Grow It
Here's how to grow Perma Mustard:
|SUN||FULL TO PART SUN|
|MOISTURE||VERY DROUGHT-TOLERANT ONCE ESTABLISHED|
|GROWING ZONES||PERENNIAL OUTDOORS USDA 4-9 (Not sure? Find your growing zone here)|
|SIZE||2-3 FEET TALL & WIDE|
|GROWING FROM SEED||
Direct seeding is straightforward: sow seeds 1/4 to 1/2 inch deep and look out for the emergence of large cotyledons. Be patient, as germination may take some time. Directly sown seeds need no extra attention. For pot starts, scarify seeds gently with sandpaper and soak in room-temperature water for 24 hours before planting. Due to their taproot structure, seedlings thrive in deep pots or should be transferred to the ground promptly.
PRO TIP: Cut off the seed heads before ripening to avoid spread. This plant can grow from root fragments, so it’s important to plant it somewhere where the roots don’t get disturbed if you don’t want it to expand.
How to Harvest & Use It
This plant is actually 3 amazing vegetables in one! The leaves are most delicious in cooler weather. They have a sharp, mustardy flavor. They have a little bit of a fuzzy texture raw, but you can tone down their pungency and create a nicer texture with a short blanching. Just drop into boiling water for a couple minutes and then immediately pop into cold water.
The flowering stalks are absolutely delicious. They are best harvested when the flower buds are still tightly closed. You can harvest and cook the entire stalk and flower buds and eat like broccoli. The last portion of the plant is the root. It has a horseradish-like flavor and can be used similarly.