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A picture of a Mibuna


Brassica juncea

Also known as

Leaf Mustard, Chinese Mustard, Dijon Mustard, Gai Choi, Kai Choy, Indian Mustard, Kai Tsoi, Karashina, Mustard Cabbage, Rai, Swatow Mustard, Brown Mustard, Mustard Greens, Oriental Mustard, Vegetable Mustard

Full Sun
Easy care
Moderate watering
Frost Hardy


RHS hardiness


Minimum temperature

Expected size







  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

More images

A photo of Mibuna
A photo of Mibuna
A photo of Mibuna
A photo of Mibuna


Mustard greens is an umbrella term for a range of Brassica species (cabbage family) that are planted mainly for their healthy leaves. They come in many varieties with their colour ranging from emerald green to deep purple. They are easy to grow and can be planted in succession for a continuous harvest.

Common problems

Aphids, cabbage loopers, cabbageworms, flea beetles, caterpillars, beetles, clubroot and downy mildew.


    Leaves and stalks can be harvested in 30-40 days. Young, tender leaves are the best for salads, while older ones can be cooked like spinach. You can simmer the big peppery greens or pick smaller, young leaves to eat raw in salads and sandwiches.



    Direct sow seeds 12 mm deep, 2.5 cm apart and in rows 60-75 cm apart in Winter/Spring. Germination takes 7-14 days.

    Special Features

    Crop rotation

    Mustard Greens are heavy feeders and need a lot of nutrients.

    Pot plant

    Mustard Greens make great pot plants as they have shallow roots. Fill pots with loose soil and plant 2-3 seeds in each one.



    The leaves contain vitamins, minerals, fibres, and protein. Mustard greens are considered to be high in anti-oxidants, help prevent cancer and act as an anti-inflammatory.


    The leaves, the seeds, and the stem of this mustard variety are edible and can be eaten raw or cooked.