Organic Greens, Mustard Giant Red

Mustard Greens - Giant Red - Brassica juncea

Hardy Annual Giant Red is a full-flavored mustard green. The dramatic purple-tinted leaves and green midribs add color and zest to salads and sandwiches. Mustard greens are very popular in the southern U.S. where they are generally slow-cooked with ham hocks or other smoked-pork products. Asian cuisines generally use mustard greens pickled or stir-fried.

Soil & Water: Mustard greens prefers rich, fertile soil with a pH of 6.0-7.5 and plenty of added organic matter. The plants need regular, even moisture to avoid bitterness.

Planting & Growing: Start seeds indoors and transplant out after the last frost, or sow seeds directly a few weeks before the last frost. Use this as a cool-season, end-of-summer crop too, sowing seeds well before the first frost of the fall. Mustard is very cold tolerant.

Harvesting & Storage: Begin harvesting individual leaves after the center rosette has begun to develop. You can begin harvesting at 6" by picking outside leaves. Mustard greens are slow to bolt and are winter hardy.

Did You Know? Mustard greens contain large amounts of beta-carotene and vitamins A and C.

Soil Temperature: 60-70F
Planting Depth: 1/4"
Germination: 4-10 Days
Height At Maturity: 1'-2'
Days To Maturity: 25-60 Days
Sun/Shade: Partial Sun
Spacing After Thinning: 6"-15"
Approx Seeds per Pack: 250 Seeds