A productive Japanese variety of mustard that is versatile and has a delicious mustard flavor. Produces large deep red leaves that can be harvested at any stage of growth for different uses in the kitchen.
Mustard: Red Giant Japanese
Planting: place seedlings 8"-10" apart in rows 18"-24" apart, in full sun or partial shade, in well-draining soil rich in nutrients and organic matter (can be amended with compost and/or worm castings before planting).
Watering: keep soil evenly moist to avoid stunting growth or intense bitterness.
Harvesting: harvest at any stage of growth - baby leaves for salads and sandwiches, or large, mature leaves for pickling, juicing, or cooking. In fall, harvest after a light frost as this improves flavor. Avoid harvesting leaves after the plant flowers, but you can harvest the flowers and use them in salads when this happens.
Sow depth: 1/2 in
Plant spacing: 12 in-24 in
Row spacing: 12 in-24 in
Sun: Full sun
Temperature: 55 F-70 F
Water needs: Water regularly
Days to maturity: 17 days
Maturity spread: 12 in-18in
Maturity height: 12 in-18 in