Japanese Red Giant Mustard Seeds – Heirloom Non-GMO, Striking Red Foliage (40–55 Days)

Japan’s Most Dramatic Mustard Green — Bold Color, Rich Nutrition, and Versatile Harvest

Japanese Red Giant Mustard is a standout in any garden — its deep burgundy-red leaves hold their vivid color even in warm seasons, making it as ornamental as it is productive. The flavor is mild and spicy at once, building beautifully from a tender microgreen stage through full maturity. Rich in vitamins A, B6, and C, riboflavin, iron, and antioxidant compounds, it’s a powerhouse green for salads, braising mixes, pickles, and garnishes. Heirloom, non-GMO, and endlessly versatile — harvest at any stage from microgreens to mature leaves.

Highlights

• Heirloom, non-GMO, open-pollinated
• Striking deep red/burgundy foliage — vivid even in heat
• Mild spicy flavor; intensifies with maturity
• Baby leaf ready in 20–25 days; full maturity in 40–55 days
• Rich in vitamins A, B6, C, riboflavin, iron, and antioxidants
• Seed counts: 1 oz ≈ 12,000 | 4 oz ≈ 48,000 | 1 lb ≈ 192,000

In the Kitchen

Harvest microgreens at 3" for the tenderest, most colorful leaves. Baby leaves are superb in salads, braising mixes, and sandwiches. Mature leaves excel in stir-fries, pickled preparations, and as a dramatic garnish. Flowers and seed pods are also edible and add bold peppery flavor. Excellent juiced with ginger and citrus.

Growing Guide

• Season: Cool season annual — sow spring or early fall
• Soil: Fertile, well-drained; keep consistently moist
• Succession plant every 2 weeks for a continuous harvest
• Harvest from 3" tall for baby mustard; thin to 10" apart for mature heads
• Bolting: May bolt as temperatures and day length increase — harvest florets which are tender and delicious
• Seed saving: Allow heads to dry on plant; collect, clean, and store in cool, dry conditions