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A picture of a Giant Red Mustard

Giant Red Mustard

Brassica juncea var. rugosa

Also known as

Cabbage Leaf Mustard, Leaf Mustard, Blaarmosterd, Rooimosterd, Mosterdkool (Afr.)

Photo by CandideUK (All rights reserved)

Full Sun
Easy care
Moderate watering


USDA zone


Minimum temperature

Expected size









  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

Giant Red Mustard Overview

Brassica juncea var. rugosa (one of the 'Asian Greens') is a clump-forming, fast-growing, hardy, leaf vegetable. It sports a rosette of leaves that range from lime green to dark green and purple. The Purple Frills cultivar has fine, sharply toothed curly leaves. The flowers, leaves and leaf stalks are edible and have a peppery flavor. There are many cultivars. The best time to eat the fresh leaves, is before the plant starts to flower (bolt).

Common problems with Giant Red Mustard

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.

Giant Red Mustard Companion Plants

English Peas, Snap Peas

How to harvest Giant Red Mustard

Pick individual leaves (starting about 4 weeks after germination) when they are young and tender or cut and use the entire plant. Complete the harvest before hot weather or the leaves become tough and strong flavored. Complete the harvest before the plant goes to seed.

How to propagate Giant Red Mustard


Sow in situ in Spring and thin out later. Sow about 1.50 cm deep.

Special features of Giant Red Mustard

Pot plant

Brassica juncea var rugosa makes a pretty spot in the garden with its ornamental leaves. Mixes wel with ornamental lettuce and edible flowers.

Attracts useful insects


Other uses of Giant Red Mustard

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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