Giant Red Mustard
Brassica juncea 'Red Frills'
Cabbage Leaf Mustard, Leaf Mustard, Blaarmosterd, Rooimosterd, Mosterdkool (Afr.)
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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.
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.
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.
Attracts useful insects
Probably first domesticated in central Asia, it has been cultivated in Asia and Europe for thousands of years.
Clay, Loam, Sand
Soil PH preference
Leaves can be eaten fresh or cooked like spinach.
Good source of vitamins, minerals and fibre.
Medicinal. Culinary. Ornamental.
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.
English Peas, Snap Peas