Brassica rapa var.niposinica

Address: California, United States (US)
Shop Hours: 6:00 - 22:00
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Japanese mustard
Peppery flavour
Cut and come again

HEIRLOOM. Bright green, serrated leaves add pizzazz to gourmet salads.

The attractive leaves of this heirloom Japanese mustard add peppery zing to mixed-green salads and are delicious simply sauted or stir-fried. Plants produce a flurry of thin stalks with bright-green and heavily serrated leaves with a picturesque feathery look that adds interest to the garden bed. A cut-and-come-again plant that keeps producing. Heat-tolerant.30-45 days to maturity, full sun.
750mg of seed

Harvest young foliage when it reaches 6-8 inches long, about 45 days after sowing.
Pick the lower leaves or harvest the entire plant at once before the foliage becomes too tough.
For a fall harvest, pick after a light frost as the frost improves the flavor.
Stop picking once plants flower as the leaves will become bitter-tasting. Flowers are also edible.
Mustard is great for salads or as cooked greens. You can also boil or saut the foliage.
Refrigerate the harvest to preserve until used.
You can also blanch and freeze the leaves. They may also be pickled.