Red Giant Mustard (Brassica spp.) is a vibrant and delicious Japanese heirloom green that combines ornamental beauty with spicy mustard flavor. Its large, deeply savoyed leaves are rich in dark red-purple color with bright green veins, creating an eye-catching display in both gardens and food plates.
This fast-growing, cold-tolerant green is excellent for salads, stir-fries, or pickling. Baby leaves are tender and mildly spicy, while mature leaves pack a bold mustard punch. Beautiful enough to use as an edible ornamental or microgreen, this plant thrives in cool seasons and can be harvested repeatedly.
Whether you're planting it in garden beds, containers, or ornamental borders, Red Giant Mustard is a high-impact choice for home gardeners seeking visual interest and edible value.
Features
- Striking red-purple foliage with bright green contrast
- Bold mustard flavor—ideal for fresh, sautéed, or pickled dishes
- Non-GMO Japanese heirloom green, fast-growing and versatile
- Cold-hardy, perfect for fall, winter, and early spring harvest
- Edible ornamental—great for garden beds and containers
Specifications
- Seed Type: Red Giant Mustard greens seeds
- Botanical Name: Brassica spp.
- Common Names: Red Giant Mustard, Japanese Mustard Greens
- Plant Type: Annual or biennial green
- Plant Height: 12 – 24 inches
- Zones: USDA Zones 2–11
- Light Requirement: Full sun to partial shade
- Soil Type: Well-draining, fertile soil
- Germination Time: 5 – 10 days
- Days to Maturity: 30 – 45 days
- GMO Status: Non-GMO
- Season: Spring and fall planting
- Planting Depth: 1/4 inch
- Spacing: 6 – 12 inches apart
- Optimal Temperature: 45°F to 75°F (7°C to 24°C)
- Watering: Moderate, keep soil moist
- Companion Plants: Spinach, Radishes, Lettuce
- Harvest Window: Baby leaves at 3–4 weeks, full size at 6 weeks
- Flavor Profile: Spicy mustard with peppery undertones
- Uses: Salads, stir-fries, pickling, microgreens
- Storage: Store unused seeds in a cool, dry place
Planting Guide
- Sow Indoors or Directly: Direct sow in garden soil or start indoors 4 weeks before last frost.
- Soil Prep: Enrich with compost for best leaf growth.
- Watering: Keep evenly moist for tender leaves.
- Thinning: Thin seedlings to 6–12 inches for full-size plants.
- Harvest: Pick baby leaves early or allow to grow to full size; harvest outer leaves continuously.
