Red Mustard



5-21 days



21-45 days



4-6 weeks

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Care & Harvest

💡Temperature: Mustard prefers cooler temperatures (60-70F), and if placed in higher temperatures, it will turn bitter and bolt.


✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. To delay bolting, cut yellow-flowering stems as they appear.


🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 


🥬 Harvest: Harvest when the leaves are young to ensure the freshest flavor and prevent the leaves from getting tough. Cut the whole plant about an inch above the base or snip off outer leaves from the plant, and then, leave it to continue growing. Discard any yellow leaves that you find on the plant.

Quick Facts

Red Mustard is thought to have originated in the Central Asian Himalayas before spreading to China, India, and the Caucasus. Red Mustard is part of a family of cruciferous vegetables that includes cabbage, broccoli, and kale.

Red Mustard leaves are a beautiful deep green with red veins. Mature leaves may also take on a reddish hue. Mustard leaves are an excellent source of vitamins C and E, fiber, folate, calcium, iron, magnesium, potassium, and B6. The calcium in mustard leaves ranks among the highest in bioavailability. Similar to other plants in the Brassica genus, the sulfur-containing glucosinolate compounds in Red Mustard have potent anticancer and health promoting properties.

Red mustard leaves have a spicy, peppery flavor. Mature leaves can be eaten raw, boiled, sautéed, steamed, or braised. The longer they are cooked, the softer the flavor becomes, but keep in mind that their health promoting glucosinolate compounds are also reduced as cooking time increases. Baby mustard greens can be eaten raw in salads or sandwiches.

Harvest to Plate Recipe

How To Cook Red Mustard


  • 1 tablespoon sesame seeds (Optional)
  • 1 teaspoon Asian (toasted) sesame oil
  • 6 cups washed and chopped mustard greens
  • ¼ cup water
  • 1 teaspoon minced garlic, or to taste
  • 1 tablespoon soy sauce
  • 2 teaspoons Japanese rice wine (mirin) vinegar
  • 1 teaspoon sake (Optional)
  • 1 teaspoon white sugar


  1. Place the sesame seeds into a large skillet over medium heat and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
  2. Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
  3. Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

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