Japanese Giant Red Mustard

  • Leaf Size: 12 to 18 inches
  • Days to Harvest: 40 to 45
  • Plant Size: 12 to 18 inches tall and wide

Beautiful and tasty, Japanese Giant Red Mustard produces eye-catching, billowy maroon leaves with chartreuse undersides. Straight from the garden, the pretty leaves pack the sinus-clearing punch of Dijon-style mustard. Toss in the salad spinner for a wash, the leaves tone down, blending effortlessly with other early greens for homegrown salads. This veggie is easy-to-grow and jammed with nutrients. It’s ideal in the fall and early spring garden, and often overwinters in milder regions. Mustard greens mature quickly and produce lots of flavorful leaves; they’re a highly efficient crop, giving you plenty of produce per square foot. This mustard green variety is slow to bolt. Mature leaves are favored for pickling and juicing.

Plant Spacing: 12 to 18 inches apart. Plants Per Person: 3 to 5 for fresh; 8 to 12 for fresh and freezing.

Secrets to Success »

Plant in spring and again in early fall, in soil enriched with compost. For a continuous crop of young, less peppery leaves, plant every two weeks. Mustard greens are a great choice for containers. This pretty variety also holds its own in planting beds or containers with cool-season flowers like pansy and snapdragon. Protect plants from a late hard freeze.

Harvest and Use »

Begin picking baby mustard greens when they’re a few inches tall. Harvest outer leaves first to continue leaf production from the center bud. You can cut the entire plant to an inch above the soil and mustard will re-grow. Mustard greens are full of vitamins E, K, and C, as well as fiber and calcium. Leaves are succulent; stems are crunchy.

Use baby leaves whole in salads. As leaves mature, the mustard kick builds. Cook mustard greens Southern style or in Asian dishes. Many dishes call for blanching, which removes the deep maroon color from leaves. Chop leaves onto pizza, create ribbon strips for salad, or sauté with garlic for topping pasta. Harvest mature leaves for pickling or juicing.

Try These Garden Companions »

  • Broccoli, Leeks, and Sugar Ann Snap Sweet Peas for tasty stir-fries.
  • Chives and Onions, which pair well mustard greens in cooked dishes.
  • Arugula, Cilantro, Sweet Basil, and Red Romaine Lettuce to toss a tasty, colorful salad.
  • Pansy, Viola, Snapdragon, and Flowering Cabbage to create a gorgeous cool-season container garden.
  • Collards, Kale, Swiss Chard and Turnip Greens for a season-long supply of greens.
  • Sweet Mint, Sweet Basil, Bonnie Spinach, and Tristan Strawberries for a brunch or lunch salad.

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