Red Giant Mustard Green Seeds- a.K.a Broad-leaved Mustard, Asian Vegetable
This vigorous growing broad leaf Japanese mustard is known for its mustard pungency and excellent for cooking and pickling. Large savoy leaves are deep purplish red with green mid ribs.
Harvest at any stage, micro-greens to baby leaf for salads and sandwiches, as well as flowers and seed pods. Mature leaves are excellent for pickling, cooking and juicing. Start harvesting at 3" tall for baby mustard greens. Thin to 10" apart for mature heads. May bolt as temperatures and day lengths increase. Harvest florets as they are tender and delicious too.
- Cool season annual
- 17,375 seed count per oz
- 278,000 seed count per pound.
- Maturity: Approx. 10-15 days for microgreens; 40-50 days full maturity
- Planting season: Early-late spring or late summer-early fall
Red Giant.' True to its name, the large leaves are up to 18 inches tall with a beautiful reddish bronze color and reddish purple veins. It's ready to harvest for baby greens in about 3 weeks and reaches full size in 35 to 45 days.
Cultivation: Prepare fertile, well-drained soil. Sow seeds in early/late spring or late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. The flavor is best when grown briskly so plant in fertile soil and keep well watered.
Vegetable Seed Saving:
Allow seed heads to dry on plants; then remove heads, break them open, and collect seeds. Clean and dry the seeds before storage in cool dry conditions.
Harvest at any stage, micro-greens to baby leaf for salads and sandwiches, as well as flowers and seed pods. Mature leaves are excellent for pickling, cooking and juicing.