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A picture of a Mibuna

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

H4

RHS hardiness

-10°C

Minimum temperature

Expected size

Height
Spread

80cm

Max

Min

30cm

Flowering

  • 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

Overview

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.

    Harvesting

    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.

    Propagation

    Seed

    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.

    Uses

    Medicinal

    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.

    Edible

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