Organic, fast-maturing "greens" boasting beautiful, savoyed, dark red leaves with light green undersides.
Giant Red Japanese mustards make bold, versatile ornamental edibles. Upright, large rosettes up to 18" tall, are very colorful, with deep red purplish savoy leaves edged and veined pale green. Easy to grow in spring, fall and winter gardens, these grow well mixed with flowers, herbs and other vegetables. The unique spicy flavor adds zest to a variety of dishes. Picked young, it makes delightful garnishes and spices up mesclun mixes. Excellent braised or steamed, in salads or stir-fries. Use like spinach or chard. Harvest whole heads or pick individual leaves.
Sow in average well-worked soil, in full sun in early spring; midsummer for fall crop. In frost-free areas, Sow from fall to early spring. For continuous harvest, sow mustard seeds every 14 days until weather becomes hot. Mustard plants grown in hot weather can have a bitter taste, so grow during the cooler months. In rows 24" apart, plant seeds evenly and thinly and cover with 1/2" of fine soil. Firm lightly. Seedlings emerge in 10-21 days.
How to Grow Mustard
Plants emerge in 10-21 days. Thin to about 12" apart when seedlings are 1-2" high. Keep plants well-watered in extended periods of warm or dry weather. Do not plant cabbage family crops in the same place 2 years in a row.
Harvest young foliage when it reaches 6-8" long, about 45 days after sowing. Pick the lower leaves or harvest the entire plant at once, before foliage becomes tough. For fall planted mustard, picking after a light frost is best since frost improves flavor. Mizuna can be maintained as a season-long cutting crop like parsley. Mustard greens are great for salads or as cooked greens. You can also boil or saut¿ the foliage.