Chinese Mustard Seeds

Download Free Vegetable Growing Guide PDF

Other Common Names: Purple or red leaf mustard, purple or red mustard cabbage, jie cai, gai cai, kaai tsoi, goi choy, taka-na, purple tall greens, karashi-na.

How to Grow Chinese Mustard

Sow seeds in two-week intervals starting three weeks before the last frost until the early autumn. Provide an open space in a sunny location for growing. If the plants are allowed to dry, their taste and attractiveness decrease. The flavor is best when grown briskly; plant in fertile soil and keep watered. Thin to 10 inches apart for mature heads. May bolt as temperatures and day lengths increase. It usually takes 3-4 weeks for 5-6 leaves to grow. If you want to grow them in a pot, keep the soil in the pot heavily watered and do not overcrowd the space.

For sprouts: Wash seeds thoroughly before planting. Broadcast seeds and cover with a thin layer of soil. Keep uniformly moist. Harvest by cutting when seedlings reach 3-4 inches. For smaller sprouts, use a sprouting jar indoors.

Harvesting Chinese Mustard

Cut microgreens when both cotyledons are dark green and fully formed. Start harvesting at 3 inches tall for baby mustard greens. Single leaves may be harvested at any stage into maturity. Optionally, let the plant reach maturity and then harvest the entire head like a cabbage.

Culinary Tips

Wash sprouts well before eating fresh. The mature leaves are delicious in stir-fries or pickles. Add the more mature leaves and stems to salads for a robust culinary profile.

Tips From Our Gardeners

“In my own garden I intercrop when at all possible. Chinese mustard greens have done well when mixed in with green leaf lettuce and garlic chives.”

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 3 g packet - Approximately 1,450 Seeds
• 1 oz - Approximately 13,500 Seeds
• 4 oz - Approximately 54,000 Seeds
• 1 lb - Approximately 216,000 Seeds
• 5 lb - Approximately 1,080,000 Seeds