Mustard greens originated near the Himalayan region of northern India, where they have been growing for thousands of years. Chinese, Japanese, and African cuisine also make use of this peppery vegetable. Mustard greens are often overlooked by American gardeners in favor of spinach; what a shame! The unique, spicy flavor is excellent for salads or wilted like spinach or chard. Roots are also edible! Red Giant is one of the most popular Asian mustard varieties, being both cold and bolt tolerant. Beautiful maroon leaves with green ribs provide interest in the flower bed. Great for baby greens! 40 days.
~ planting ~
When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as soil can be worked. After initial sowing, sow every 3 weeks until early fall for continuous harvest. Mild winter climates: Can be sown in late fall through winter for winter, early spring harvest.
When to start inside: Not recommended.
~ harvesting ~
You may start harvesting leaves when they are 2" tall. Harvest whole heads at 8" tall for peak flavor and tenderness.; if left to grow larger, they will likely be a bit tough and bitter.
