Red Mustard Greens are a great compliment to any salad mix or stir fry. They provide a bold-flavor that is zesty and adds a nice bite for many preparations. Red Mustard produces tender leaves that are a dark burgundy color, making it very nutritious and rich in vitamins. The color, which may be intensified by cooler weather, provides a vibrant contrast to any dish. Red Mustard Greens may be harvested small for baby greens or allowed to get larger for boiling or sautéing. The Red Mustard flavor will become more intense as greens become larger, although the boldness will decrease some during cooking. This is a great crop for growing throughout the entire spring and fall. It is very cold-tolerant, but will also resistant bolting as temperatures warm in late spring. Much like Tatsoi and Mizuna, it is a “cut and come again” crop that will provide multiple harvests throughout the growing season.
Red Mustard may be direct-seeded or transplanted, depending on the desired harvest. If smaller leaves are desired, direct seed with a walk-behind seeder and plant densely in a 2-3′ bed. Harvest with a sharp knife once leaves have grown to the desired size. New leaves will continue to emerge for repeat harvests throughout the growing season. If larger bunches and leaves are desired, transplanting might be the best option. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Red Mustard transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Red Mustard Greens Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: dense or 12″
Row Spacing: dense or 3″
Days to Maturity: 21
Disease Resistance: None