A picture of a Chinese Mustard 'Red Frills'

Chinese Mustard 'Red Frills'

Brassica juncea 'Red Frills'

Also known as

Mustard Greens 'Red Frills', Dijon Mustard 'Red Frills', Gai Choi 'Red Frills', Indian Mustard 'Red Frills', Kai Choy 'Red Frills', Leaf Mustard 'Red Frills', Rai 'Red Frills', Japanese Greens 'Red Frills'

Full Sun
Easy care
Moderate watering
Frost Hardy


USDA zone


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

Chinese Mustard 'Red Frills' Overview

This vigorous rosette forming annual has upright bright green stems with edible deeply lobed maroon leaves. Yellow flowers are produced in summer. Leaves have a strongly pungent smell.

Common problems with Chinese Mustard 'Red Frills'

Cabbage worms and aphids feed on the leaves. Wash these pests away with a blast of water. Mustard is susceptible to white rust. Remove leaves that have white rust. Water plants at the base of the stem keeping moisture off the leaves.Clubroot attacks the roots. Rotate so that mustard greens do no stay in the same area for more than 2 years.

Chinese Mustard 'Red Frills' Companion Plants

English Peas, Snap Peas

How to harvest Chinese Mustard 'Red Frills'

Harvest leaves 45-55 days after germination when the entire plant is 30-45cm tall. For baby greens, cut when leaves are approx 1.5cm long. Smaller & younger leaves tend to be milder than mature leaves. Leaves are hotter in soil that is too dry or poor.

How to propagate Chinese Mustard 'Red Frills'


Grow in warm, fertile, well-drained soil in alkaline or neutral soil in full sun. Sow seed in situ in spring or start under glass in early spring. Planting in midsummer in hot weather may cause early bolting.

Special features of Chinese Mustard 'Red Frills'

Attracts useful insects


Other uses of Chinese Mustard 'Red Frills'

Medicinal. Culinary. Ornamental.


Leaves can be eaten fresh or cooked like spinach.


Good source of vitamins, minerals and fibre.


Grow these leafy greens in your windowsill over the winter months for quick and tasty micro leaves.

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