Organic Red Giant Mustard Seeds - Brassica juncea

Organic Non-GMO Open Pollinated Red Giant Mustard Seeds

Red Giant Mustard has been popular in Japanese cuisine for centuries. Its vibrant, deeply lobed leaves are often used to add both color and a peppery kick to a variety of dishes.  The unique flavor profile of the mustard adds depth and complexity to a range of dishes. In traditional Japanese cooking, it is commonly used in salads, stir-fries, and as a garnish. Enjoy pickled as well! 

With an ornamental and  culinary appeal, gardeners have been drawn to its striking   dark purple-red leaves offering an attractive addition to their garden and a flavorful, nutritious leafy green.  The leaves are deeply lobed, creating an attractive and visually appealing plant. The deep red or purple color intensifies as the plant matures, making it a standout in garden beds and containers.

Baby greens are bright and mild in flavor, while mature leaves have a bite!

Mustard is an excellent source of calcium, vitamin A and riboflavins.  

Seed Profile

• Organic

• Heirloom

• Non-GMO

• Annual

• Sun: Full-Partial 

• Direct Sow: When soil is workable

• Seed Count: 250

• Days to Maturity: 23 for baby greens, 45 days mature greens

• Plant Size: 8"-12"

Gardener Tips

Maintains sweet flavor when weather is cool, a bitterness will emerge as temperatures start to heat up.

Mulch at base. Read our blog post on The Power of Mulching

Each packet of seeds contains a generous amount of seeds, so you can plant in succession!  Harvest regularly, taking only a few outer leaves from each plant at a time. Avoid cutting the central growing point to keep plants producing longer.

Read our blog post on How to Always Have Greens Coming out of the Garden!

Harvesting Tips

Harvest in the morning when leaves are crisp and well-hydrated for the best flavor and texture.

Baby Mustard -  23 Days 

Begin harvesting when leaves are about 3–6 inches tall, typically 20–30 days after sowing. At this stage, the leaves are tender, mild, and perfect for fresh eating.

How to Harvest:
Use clean scissors or garden snips to cut the outer leaves about 1 inch above the soil line. This “cut-and-come-again” method allows the plant to continue producing new growth from the center.

Flavor Tip:
Baby leaves are mild and slightly peppery. As leaves mature, they become more pungent and spicy.

Mature Mustard - 45 Days  

Best to harvest outer leaves and work inward.  Older leaves will have a more bitter taste, while younger leaves will have a tangy bright flavor.  

Frequent harvesting of greens stimulates continued growth and prevents bolting.

Preservation Tips

The entire plant can be cut at the base and frozen or canned for longer term storage.