Giant Red Mustard Seeds
If you wish to order in bulk of over 4+ oz. we have a special price for you. Call us for details.
DAYS TO HARVEST
25 for cut mix
50 for 8-10″ bunching greens
Direct sow giant red mustard seeds ~1/4″ deep from early spring to fall about 15 seeds per foot for cut greens or 6″ apart for bunching greens.
Partial to full sun
Prefers sandy/loamy soil
Follow proper three year brassica rotation in gardens
2-3″ for cutting mix, 4-6″ for bunching
~15 seeds per foot for cut mix. Thin to ~6″ apart for bunching leaves. Rows 12-18″ apart.
Can tolerate mild frost
Cut plants at base of leaf for both greens mix or bunch. Plants will regrow for 3-5 cuttings
USES & COOKING SUGGESTIONS
Great green to vamp up a salad or stir fry or try the green chip recipe below!
Cajun Mustard Chips (from Amber Wilson)
- 1 bunch mustard greens
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasonings
- salt, to taste
- Preheat the oven to 250 degrees
- Triple wash and thoroughly dry the mustard greens (Use a salad spinner to make sure greens are dry, but you can use a kitchen towel or paper towels if you don’t have a salad spinner.) Remove the center rib from the larger greens. The ribs are tough to eat, so you just want to make sure that you are using the leafy part of the greens. Place the greens in a large bowl and add the olive oil and seasonings. Toss the greens with your fingers until all of the greens are covered evenly with the oil and seasonings. Transfer the greens to a cookie sheet and lay in a single layer (you may need to use 2 cookie sheets for all of the greens to fit properly in a single layer.) Let the greens bake in the oven for 30 minutes, or until dry and slightly brown. Then, dig in!