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Red Mustard
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.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Vegetables
5-21
4-6 weeks
Mustard prefers cooler temperatures (60-70F), and if placed in higher temperatures, it will turn bitter and bolt.
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.
Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
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.
Origin
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.
Qualities
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.