Mustard seeds -Red Giant - Cold Hardy Vegetable.

Red Giant Mustard is a versatile vegetable, ideal for use in microgreens, as an ornamental filler in flower beds, and for its edible properties.

 Brassica juncea - Glossy purple red foliage for desirable contrast in container or garden, grows 12" tall.Very versatile, Red Giant Mustard can be used as an Ornamental filler in the flower bed and also as an edible vegetable.

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.

Quick and easy to grow. , Mustard has large striking purple colored leaves making it useful for garnishing. An interesting addition to mesclun salad mixes. If the flavour doesn't take your fancy add some drama to your garden with this fast growing plant that will serve as a great filler with interesting color.

Sowing:Red Giant Mustard is a versatile, multi-purpose vegetable that thrives in cool weather. For optimal taste, this crop should be grown in early spring or fall. Direct sow the seeds 4 weeks before the last expected spring frost and lightly rake them into rich soil in full sun. Keep rows 10-12" apart and thin seedlings to 5-6" apart once they emerge. For a continuous harvest, plant new seeds every 10-14 days. In warmer winter climates, mustard can be grown from fall to spring by planting seeds in late summer or early fall, 10 weeks before the first hard frost.

Growing:Maintain soil moisture and prevent weed growth by regularly watering and removing any unwanted plants. The addition of a generous layer of mulch aids in moisture retention and weed control, keeping the greens clean. Red Giant Mustard is highly resilient in colder months and has a delayed tendency to bolt.

Harvesting: Choose baby greens when they reach 4-5 inches in height. These tender and flavorful greens are great for salads and can be harvested as individual leaves or the whole plant. Cooking mature leaves can enhance their stronger flavor, though avoid using any that have turned yellow. Keep greens in the fridge for 3-4 days after cutting, and they can also be frozen if blanched.