Brassica juncea var rugosa
This broad-leafed mustard has large aromatic light green leaves with red veins. The mildly pungent leaves can be used in soup, salad, stir-fry or pickled. All parts of the plant are used—roots, shoots, stems and leaves.
- Cool season annual
- Approx. 1000-1500 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 295,000 seed count per pound.
- Maturity: Approx. 40-50 days
- Planting season: Early-late spring or late summer-early fall
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Available in 0.5-lb increments, minimum 0.5 lb.
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in early/late spring or late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. The flavor is best when grown briskly so plant in fertile soil and keep well watered. Start harvesting at 3" tall for baby mustard greens. Thin to 10" apart for mature heads. May bolt as temperatures and day lengths increase. Harvest florets as they are tender and delicious too.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Harvest at any stage, micro-greens to baby leaf for salads and sandwiches, as well as flowers and seed pods. Mature leaves are excellent for pickling, cooking and juicing.