Jeok Gat Korean Red Mustard Seeds – Spicy Purple-Red Greens

Bring bold color and a peppery kick to your kitchen garden with Jeok Gat Korean red mustard seeds. Deep purple-red leaves have ruffled edges and contrasting green midribs, making this leafy vegetable as striking in the garden as it is flavorful on the plate.

Pick tender young leaves for a spicy accent in salads and sandwiches, or let plants develop larger leaves for cooking and kimchi-style preparations. A small patch can give you fresh greens to gather through the cool growing season.

Variety Details

• Variety: Jeok Gat, Korean red mustard.
• Botanical name: Brassica juncea.
• Leaves: Purple-red, ruffled, with green midribs.
• Flavor: Bold mustard heat; intensity varies with leaf age and growing conditions.
• Life cycle: Cool-season annual.
• Approximate maturity: 40–50 days for larger leaves; young leaves can be harvested earlier.
• Kitchen uses: Baby-leaf salads, sandwiches, pickling, stir-fries and other cooked greens dishes.

Available Package Sizes

• 100 seeds
• 1,000 seeds
• 1/4 oz pack
• 1 oz pack

Select your preferred package size from the available options. Weight-based packs are sold by weight; seed counts vary. This listing is for seeds for planting, not harvested greens or live plants.

Sowing and Spacing

Prepare fertile, well-drained soil in a sunny position. Sow in early spring or late summer to early fall, adjusting timing to your local climate. Cool conditions favor tender leaf growth.

Sow approximately 1/4 inch deep. Thin to about 4–6 inches apart for young-leaf harvesting or 8–12 inches apart for larger plants. Keep the seedbed evenly moist during germination and establishment.

Growing Care

Maintain consistent moisture without saturating the soil. Feed according to the label of a fertilizer suitable for leafy vegetables and the needs of your soil. Check plants regularly for pests and remove competing weeds.

For staggered harvests, make small sowings approximately every two weeks during suitable cool weather. Heat and changing day length can shorten the leafy harvest period, so adjust sowing dates to local conditions.

Growing in Containers

Choose a container with drainage holes and enough room for your intended plant spacing. Fill with quality potting mix and place in a sunny position. Check moisture frequently because pots can dry faster than garden beds.

Water thoroughly when needed and allow excess water to drain. Follow the label of a fertilizer suitable for container vegetables. Harvest young leaves regularly to make the most of limited growing space.

Growing for Baby Leaf

For tender, spicy baby greens, sow small amounts regularly in a garden bed or a container with drainage. Sow approximately 1/4 inch deep, keep evenly moist and thin crowded seedlings so air can circulate. Cool growing conditions help maintain tender leaves.

Begin harvesting when the young leaves reach your preferred salad size, often around three weeks under favorable conditions. Snip outer leaves with clean scissors while leaving the growing center intact if you want further growth. Regrowth and harvest timing vary with conditions. Add a few leaves to salads and sandwiches for a mustard-flavored bite.

Growing for Microgreens

Untreated seeds: These Jeok Gat Korean red mustard seeds are untreated. Untreated status is not a certification or a guarantee that seeds are free of foodborne germs. Confirm any additional seed-lot requirements for your intended microgreen production method.

Use a clean, shallow tray with drainage and fresh growing medium intended for edible crops. Sow evenly across the surface without piling seeds on top of one another, press gently into the moist medium and follow the seed supplier's microgreen instructions. Provide light after emergence, good airflow and enough water to keep the roots moist without leaving the tray soggy.

Harvest with clean scissors above the growing medium when seed leaves have opened, typically around 7–14 days under favorable conditions. Microgreens are cut shoots, not jar-grown sprouts; do not harvest the roots or growing medium. Plan on one harvest per sowing and start a fresh tray for the next crop.

Use clean hands, trays, tools and potable water throughout growing and harvesting. Discard any tray showing mold, decay or an off odor. Rinse harvested greens under clean running water before use, refrigerate promptly and use soon. Raw microgreens can carry foodborne germs; growing them at home does not make them risk-free.

Harvesting Your Greens

Young leaves may be ready in approximately three weeks under favorable conditions. Pick outer leaves while leaving the growing center intact for further growth, or harvest larger leaves around 40–50 days. Timing and regrowth depend on weather and care.

Wash harvested leaves before preparing. Enjoy younger leaves for their tenderness and use larger leaves in pickled or cooked dishes.

Saving Seeds

If saving seed, allow pods to mature and dry, then collect before they split and scatter. Dry and clean the seeds thoroughly before storing in a cool, dry place. Saved seed may vary if plants cross-pollinate with compatible mustard varieties nearby.