red-giant-mustard Red Giant mustard "Brassica juncea## HOW TO GROW MUSTARD Start indoors 4-6 weeks before last frost, plant out 4 weeks before frost. For fall harvest, transplant 10 weeks before first frost, without additional protection. In a hoophouse, you can plant 2-3 weeks later. Midsummer hot weather planting leads to early bolting. Pungency increases as plant matures. More winter hardy if they have not achieved their full vegetable crop size and can fit under a standard 6” clay pot. Sow near fall equinox to over winter for highest seed production yield. Mustard is most winter hardy if it has not achieved its full vegetable crop size. Cut whole plant when 12-18” high. For baby greens, harvest in 21-23 days for 3-6” leaves. Soil pH 5.6-7.5. Hardiness zones 3-9. Annual.Usual seed life 4 years. Isolation distance for seed saving: 1/2 mile.Planting Depth 1/4-1/2”Soil Temp. Germ. 45-75˚FDays to Germ. 3-15Plant Spacing 6-12”Row Spacing 18-24”Days To Maturity 40-50Part Shade, Moist Well Drained Red Giant Seed Count 1 Ounce ≈ 18,900 seeds.25 Pound ≈ 75,600 seeds1 Pound ≈ 302m seeds##Red Giant Mustard grows large, purple, slightly textured, mild to spicy leaves. Harvest these mustard leaves all spring, summer, and fall, and enjoy how a light frost at the end of the season heightens the flavor! Tags: Color: Purple, Season: Spring Fall Winter, Seed: Safe Seed Pledge.Probably first cultivated for its seed northwest Asia. Seeds can be ground as seasoning or used whole in soups, curries and pickling. Heating seeds reduces pungency. Secondary center of diversity in central and western China, eastern India, Burma and westward to the Near East. Mustards are a good source of vitamins, fiber, minerals, calcium and iron. Edible flowers. Delicious mustard greens recipes.##Deep Harvest Farm##Certified Organic by WA Dept. of Ag.##Seed grower since 2010##//cdn.shopify.com/s/files/1/0129/8922/files/Deep-Harvest-Farm_210x165.jpg?12506478495586146841##Deep Harvest Farm is a certified-organic vegetable, seed and flower farm on Whidbey Island in NW Washington. Run by Annie Jesperson and Nathaniel Talbot, the farm focuses on year-round vegetable production, taking extra steps to use ecological soil management practices such as minimal tillage, the use of compost and cover cropping."
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