Mustard Spicy Green Seeds

Mustard Spicy Green Seeds

Brassica juncea (hybrid)

Item #0234

35 days. This new variety from Japan was developed to have a tangy/hot flavor like wasabi. Whether you pick the spicy leaves as baby greens or full-sized, they will add a classic “bite” to your favorite hot dish or salad. The frilly green leaves are attractive both in the garden and in salads. Mustard is one of the most nutrient dense foods on earth, and a healthful addition to any garden.

This packet sows five 9-foot rows.

Days to Emerge:
5-10 days

Seed Depth:
1/4"

Seed Spacing:
A group of 3 seeds every 6"

Row Spacing:
1'-1.5'

Thinning:
When 1" tall,
thin to
1 every 6"


When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost, or in late summer (8 to 10 weeks before first frost). The advantage of late summer sowings is the best mustard flavor occurs after light fall frosts.

When to start inside: Not recommended for transplants. Can be grown indoors (see inside of packet)

Harvesting: You may start harvesting leaves when they are as small as 2” tall. Small leaves will have milder and more delicate flavor than larger ones. You can also let the leaves reach full size then remove the whole plant. Full grown leaves will have more heat and bite. Spring harvest should be complete before summer heat arrives to avoid bolting. Late summer sown crops will last until the first hard freeze. A light frost is said to improve the flavor.

Artist: Marjorie Leggitt



Send your photo to us

Learn & Grow

View all Articles

The Secret is in the Soil

What is Soil?

Soil is a diverse mix of substances, teeming with life and composed of minerals, decayed plant and animal matter, water, and air. It…

More…

Frost Tolerance of Vegetables

In early fall, it pays to keep an eye on nighttime temperatures. Don't caught off guard by frost. Make sure to get the last of your crops harvested in…

More…

Seed Starting Basics

SEED GARDENING IS THE MOST REWARDING TYPE OF GARDENING!

To take a small, dormant capsule of life and unlock its culinary and/or…

More…