Japanese Giant Red Mustard Greens

Japanese Giant Red Mustard Green is a stunning and flavorful addition to any garden, boasting large, vibrant purple-red leaves with striking green undersides and a strong, sharp, peppery taste that make it as decorative as it is delicious. This hardy, fast-growing plant is a must-have for gardeners and food enthusiasts alike, offering a bold, spicy flavor with hints of horseradish and mustard that will elevate your dishes to new heights. Its versatile leaves can be enjoyed raw in salads, blended into smoothies, or cooked to add a zesty kick to stir-fries, soups, and sautes. Picked young, it makes delightful garnishes and spices up mesclun mixes. Japanese Giant Red Mustard plants grow upright, large rosettes up to 18" tall, and can be easily grown with other vegetables and plants. A cold-hardy variety, Giant Red Mustard thrives in cooler temperatures, providing fresh greens well into the fall and even early winter. Packed with nutrients like vitamins A, C, and K, as well as antioxidants, it's an easy way to incorporate health-boosting greens into your diet.

Also known as: Japanese Giant Red Mustard, Red Giant Mustard, Red Mustard Greens, Osaka Purple Mustard, Chinese Mustard, Indian Mustard, Leaf Mustard, Oriental Mustard, Vegetable Mustard, and Brassica Juncea.

Plant Name:	Mustard Green, Japanese Giant Red
Latin Name:	Brassica juncea
Days to Germinate:	5-10
Days to Harvest:	45
Plant Height:	18 - 24 Inches
Spread:	1 - 2 Feet
Growth Habit:	Upright
USDA Zones:	2-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 2 feet apart. This formation of ridges will help with drainage.

Planting:

Plant Mustard Greens in early spring 4-6 weeks before the last expected frost date and the soil begins to warm (>45F). For fall crops, direct sow seeds 6-8 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 12-18 inches apart down the rows of raised beds. Plant 1-3 seeds per hole, planting 2-3 seeds if choosing to thin to the strongest plant. When thinning, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	12-18 inches
Between-Row Spacing:	2 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Japanese Red Giant mustard greens can be harvested at any stage. For tender, milder leaves, harvest when they are about 4-6 inches long, around 3-4 weeks after planting. These young leaves are perfect for fresh salads and garnishes. If you prefer a bolder, spicier flavor, allow the plant to mature for 6-8 weeks, when the leaves reach 10-12 inches in length, making them ideal for stir-fries, soups, and sautes. Snip outer leaves an inch above the base, allowing the plant to continue producing fresh growth. For a full harvest, cut the entire plant at the base, about an inch above the soil, especially if the weather is warming up, as mustard greens tend to bolt in high temperatures.