Mustard

We are excited to offer this old, traditional komatsuna strain from Tokyo, Japan. Since it makes such a perfect spinach substitute, it’s hard to believe that komatsuna is actually a mustard! The leaves combine the best qualities of spinach and mustard, with a mild and sweet flavor reminiscent of spinach but with the powerful nutrition of a mustard! Frequently referred to as one of the “most underrated” leafy greens, komatsuna is simply mouth watering. This leafy green is incredibly delicious, mild, and tender. It holds superfood status in its native Japan. The leaves are very high in vitamins A and C, and it is a good source of vitamin K, folate, and minerals such as calcium and iron. Komatsuna has been revered in Japanese, Taiwanese and Korean cuisine as a mouth-watering veggie for many years, and in America chefs and nutritionally minded foodies have identified it as a delicious, juicy, and health-promoting green. Let the culinary experimentation begin!

• 6-12 hours of Sun
• Sprouts in 5-8 Days
• Ideal Temperature: 55-70 Degrees F
• Seed Depth: 1/4"
  
• Plant Spacing: 12"
• Frost Hardy: Yes
  
• Brassica rapa var perviridis
  

Growing Tips: Tolerant of heat and frost but best planted in cool spring or fall conditions. Sow in place. Prefers rich soil; harvest individual leaves or cut entire plant.

70-90 days. This unusual root crop is a winter staple in northern China and parts of Japan, and may be poised to become the next exciting winter crop for market farmers and homesteaders. Roots are smooth and shiny like a bald head, and have a mild spicy mustard flavor. A refreshing, cool-season crop that is typically pickled or stir fried, this crunchy and juicy root is considered a good source of vitamins and nutrients during the long winter months.

• 6-12 hours of Sun
• Sprouts in 5-8 Days
• Ideal Temperature: 65-70 Degrees F
• Seed Depth: 1/4"
  
• Plant Spacing: 12"
• Frost Hardy: Yes
  
• Brassica juncea v. napiformis
  

Growing Tips: Tolerant of heat and frost but best planted in cool spring or fall conditions. Sow in place. Prefers rich soil; harvest individual leaves or cut entire plant.

The leaves of this monstrous mustard from China reach an astounding 3 feet long and 1.5 feet wide. We enjoy this variety for its large succulent leaves and thick, crunchy white midrib. The flavor is exceptionally sweet and mild for a mustard, making it suitable for raw eating in salads and a top choice for pickles, stir fry and steaming.

• 6-12 hours of Sun
• Sprouts in 5-8 Days
• Ideal Temperature: 55-70 Degrees F
• Seed Depth: 1/4"
  
• Plant Spacing: 12"
• Frost Hardy: Yes
  
• Brassica juncea
  

Growing Tips: Tolerant of heat and frost but best planted in cool spring or fall conditions. Sow in place. Prefers rich soil; harvest individual leaves or cut entire plant.

50 days. Curled and very frilly medium green leaves stay tender to a good size; upright plants reach 2 feet in height. Stands long in the field, tolerates more heat than most, bolts very late; also very cold-hardy. Flavor is sharp: nice and spicy! A high-yielding type that makes a good crop in home or market gardens, and makes choice micro-greens. All-America Award winner in 1957.

• 6-12 hours of Sun
• Sprouts in 5-8 Days
• Ideal Temperature: 55-70 Degrees F
• Seed Depth: 1/4"
  
• Plant Spacing: 12"
• Frost Hardy: Yes
  
• Brassica juncea
  

Growing Tips: Tolerant of heat and frost but best planted in cool spring or fall conditions. Sow in place. Prefers rich soil; harvest individual leaves or cut entire plant.

40 days. Beautiful, large, Japanese type. Purple-red leaves with a delicious, strong, sharp, almost garlic-like, mustard flavor. Tasty stir-fried or boiled and makes a great pickling variety.

• 6-12 hours of Sun
• Sprouts in 5-8 Days
• Ideal Temperature: 55-70 Degrees F
• Seed Depth: 1/4"
  
• Plant Spacing: 12"
• Frost Hardy: Yes
  
• Brassica juncea
  

Growing Tips: Tolerant of heat and frost but best planted in cool spring or fall conditions. Sow in place. Prefers rich soil; harvest individual leaves or cut entire plant.

50 days. Large, upright plants with crumpled leaves that have a delicious mustard taste; slow to bolt and very easy to grow. An old heirloom from the Southern U.S. and makes a mighty swell mess of greens.

• 6-12 hours of Sun
• Sprouts in 5-8 Days
• Ideal Temperature: 55-70 Degrees F
• Seed Depth: 1/4"
  
• Plant Spacing: 12"
• Frost Hardy: Yes
  
• Brassica juncea
  

Growing Tips: Tolerant of heat and frost but best planted in cool spring or fall conditions. Sow in place. Prefers rich soil; harvest individual leaves or cut entire plant.

45 days. A unique regional delicacy in Japan, this mustard green has a “knotted,” bumpy base and sweet flavor with just enough pungency to make your nose tingle. Known as the only type of takana mustard that can be eaten raw, this easy-to-grow brassica has been recognized by the prestigious Slow Foods Foundation, thanks to its rich history and phenomenal f lavor. Developed by a small farmer and seed store owner in Unzen, part of Nagasaki prefecture in Japan, the variety almost entirely disappeared in the 1960s due to competition with more profitable crops. Luckily, in the early 2000s this regional treasure was unearthed and revived by Iwasaki Masatoshi, a local farmer. Now this delicious variety is being safeguarded by a group of local farmers. The plants are typically harvested in October in Nagasaki and can be enjoyed raw, or pickled into traditional tsukemono, also stir fried and swirled into ramen. Plants grow like other mustard greens such as komatsuna.

• 6-12 hrs of Sun
• Sprouts in 5-8 Days
• Ideal Temperature: 50-80 F
• Seed Depth: 1/4”
• Plant Spacing: 12"
• Frost Hardy: Yes
• Brassica juncea var. integrifolia
   

Growing Tips: Needs moist, fertile soil. Sow late winter to mid-spring or plant in early fall for late fall harvest.