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Red Giant Mustard (30 days)

This India Mustard, also referred to as Giant Japanese or Miike Purple, is easy to grow, vigorous and is good in stir fries, quickly boiled, or pickled. Plant early in spring or mid-summer for fall harvests. Grow 1’ tall with large, slightly fringed leaves of a deep purplish red. Winter-hardy and slow to bolt. Indian mustard is relatively resistant to pests & disease. Flavor is mustardy, not really “hot” until it starts to bolt. In addition to spicing up salads, try a few leaves on a sandwich. 

100 seeds


Brassica juncea

Germination: 4-10 days

Germination Temperature: Optimum soil temperatures 70-75ºF. 

Seed Sowing Depth: ¼" deep

Starting Indoors:  Start 3-4 weeks before planting outsideSow 2-3 seeds per cell/pot, thinning to one per cell/pot. Provide 60-70ºF soil temperatures. Transplant 12” apart. 

Sowing Outdoors:  Starting in spring when soil temperature reaches at least 55-60ºF, into late summer. Sow 1-3” apart, thin to 12”, for mature leaves. Sow 1/2-1" apart for baby greens. Sow every 3 weeks for a continuous harvest. 

How much does a packet plant: 12 foot single row

Harvest: Mature greens- cut at 12-18", Baby greens - cut at 3-6"

Tips: Plant in fertile, well drained soil. Work in compost or well rotted manure into your soil before planting. Provide adequate, even moisture for the best growth, especially from the middle to end of summer. Mulching helps retain moisture.

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    Barb M.
    United States

    This stuff is amazing!

    I love Pinetree's Red Giant Mustard. This winter our temperatures hovered around zero (and sometimes below) for weeks, but I was able to keep my mustard going by covering it with a doubled floating row cover (also available from Pinetree). Flavor is outstanding and this mustard is easy to grow.


    beautiful color in the garden

    I originally planted these For more beautiful color in the garden, but once I started to harvest and tasted them, I fell in love. They stand out in my garden with my many other purple(ish) varieties of veggies. They get to be pretty big and still taste delicious when cooked. Very pretty and worth giving a try!



    This is an outstanding plant! The taste of the raw leaf is like a hot radish, I love eating them in salads or even on a sandwich for a little kick without a condiment. It took a while to come up and get going, but has been fine through several very hard frosts (26F at night above freezing in the day) I just dug up a couple and put in pots to bring inside for the winter. Hope they keep growing for a little spark to my winter salads.