Japanese Giant Red Mustard

Dress up your garden with the bold maroon and chartreuse leaves of Japanese Giant Red Mustard. Raw in the garden, leaves serve a sinus-clearing punch akin to Dijon-style mustard. Washed and tossed in a salad, the peppery pungency tones down. Mature leaves are ideal for juicing, pickling, or use in Asian dishes. A single leaf gives a sandwich an unexpected kick. Or prepare like traditional Southern greens. Plants grow best in full sun, but will tolerate partial shade and even appreciate it in spring in hot climates. A head-turning beauty, this mustard has ornamental value too. Use it in the vegetable garden, flower beds, or containers.

  • Light Sun to part shade
  • Leaf size 12 to 18 inches
  • Matures 40 to 45 days after planting
  • Plant spacing 12 to 18 inches apart
  • Plant size 12 to 18 inches tall and wide

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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At a glance
Nutrition Information

Light requirements: Full sun is ideal, but plants yield in part shade. Protect plants from strong afternoon sun in warmest regions.

Planting: Space 12 to 18 inches apart. (Read the stick tag that comes with the plant for specific spacing recommendations.)

Soil requirements: These greens need moist, nutrient-rich soil. Amend soil with 4 to 6 inches of compost or other organic matter prior to planting. Soil pH should be 6.5 to 6.8.

Water requirements: Keep soil consistently moist throughout the growing season. Aim for 1 to 1.5 inches of water per week through rainfall or irrigation. Droughty conditions cause flavor to become strong and spicy. Mulch soil to reduce water evaporation and keep leaves clean from splashing soil.

Frost-fighting plan: Established plants tolerate hard frosts (temperatures below 28º F). Frost-kissed leaves boast sweeter flavor. It’s a good idea to protect newly planted seedlings from late spring or early fall frosts by covering plants with a frost blanket.

Common issues: Watch out for cabbage loopers, imported cabbageworms, and flea beetles. Clubroot can attack plants.

Harvesting: Harvest leaves when they are up to 10 inches long. Younger leaves have the mildest flavor and make a better choice for salads or sandwiches. Older leaves tend to be tougher and are better cooked. Pick outer leaves first, or cut the entire plant to 3 to 4 inches from the ground and allow the stub to resprout.

Storage: Refrigerate unwashed leaves in a lightly damp paper towel slipped into a very loosely closed plastic bag. Leaves store up to 5 days.

For more information, visit the Mustard Greens page in our How to Grow section.

Nutrition Facts

1 cup cooked, chopped mustard greens
  • Calories: 21
  • Carbohydrates: 3g
  • Dietary fiber: 3g
  • Protein: 3g
  • Vitamin A: 177%
  • Vitamin C: 59%
  • Vitamin K: 524%
  • Folate: 26%
  • Vitamin E: 8%
  • Vitamin B6: 7%
  • Manganese: 19%
  • Calcium: 10%
  • Potassium: 8%
  • Copper: 6%
  • Iron: 5%

Nutritional Information

Like all leafy green vegetables, mustard greens are packed with nutrients, including large amounts of nine vitamins, seven minerals, fiber, and protein. Mustard is especially high in bone-healthy vitamins K, C, and folate, carotenoids for eye health, and vitamin E, a potent antioxidant to combat free-radical damage and boost mental functions. Mustard is also a great source of calcium and is low in oxalates, which can interfere with mineral absorption.