💡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.
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.
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© 2019-2023 Gardyn | Terms of Service | Privacy Policy | Membership Policy | Return Policy | Warranty | Patents| Referral Terms & Conditions
All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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