When small, the lovely burgundy coloured leaves with light green veins are so mild and delicious they can be eaten in salads. In summer, big leaves pack a proper mustard punch but they are much milder when cooked or when grown in cooler weather. Very winter-hardy, Giant Red mustard seeds can be planted into October or in early spring to harvest as small leaves every few days. For big plants, thin to 20-30cm (8-12") apart in the row. This variety makes excellent microgreens that are ready to harvest just two weeks after sowing. As baby leaf greens, they are not spicy, but still impart a distinctive flavour to salad mixes. This variety comes from Japanese breeding, and makes fine pickled mustard greens. It is very slow to bolt.
Matures in 45 days. (Open-pollinated seeds)
Easy to grow, versatile in the kitchen, and packed with vitamins and minerals, these plants produce edible leaves and stalks and many can be grown year round. It’s worth getting to know these varieties better! Follow along with this handy how to grow mustards guide and grow food.