Brassica juncea

Mustard, Red - microgreens seeds

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    Red-purple stems, green seed leaves with a red-purple blush and a clear, peppery mustard bite, ready to cut 8–12 days after sowing.

    Simple to grow: sow the seed dry, because soaked seed clumps. It germinates quickly and gives a tray of red-purple stems.
    8–12 days from sowing to harvest: keep the tray in the dark under a weighted cover for 2–3 days, then give it plenty of light for colour.
    Sow 35 g per 25 × 50 cm tray in a thin, even layer.
    A clear, peppery mustard heat and crisp stems. Use it for colour on sushi, cold noodle salads and cheese boards.
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    Mustard, Red - microgreens seeds for growing

    Details

    Red-purple stems, green seed leaves with a red-purple blush and a clear, peppery mustard bite, ready to cut 8–12 days after sowing.

    Simple to grow: sow the seed dry, because soaked seed clumps. It germinates quickly and gives a tray of red-purple stems.
    8–12 days from sowing to harvest: keep the tray in the dark under a weighted cover for 2–3 days, then give it plenty of light for colour.
    Sow 35 g per 25 × 50 cm tray in a thin, even layer.
    A clear, peppery mustard heat and crisp stems. Use it for colour on sushi, cold noodle salads and cheese boards.
    SPECIFICATION

    Seed

    Common name Red mustard microgreens
    Botanical name Brassica juncea
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 350–500

    Growing

    Difficulty Very easy: good for beginners
    Growing medium Potting soil or coco coir
    Sowing rate 35 g per 25 × 50 cm (1020) tray, range 30–35 g; about 2.8 g per 10 × 10 cm
    Soaking Not needed: sow dry
    Blackout 2–3 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 8–12 days after sowing, when the seed leaves are fully open
    Yield approx. 250–350 g per tray, depending on light and conditions

    Taste and colour

    Flavour Clear, peppery mustard heat with an aromatic finish; crisp stems
    Colour Red-purple stems; smooth green seed leaves with a red-purple blush that deepens with age and in strong light

    Nutrition

    Mustard microgreens are a source of vitamin A and vitamin K.*

    Vitamin A contributes to the maintenance of normal vision. Vitamin K contributes to normal blood clotting.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of mustard microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    This red mustard is a leaf mustard, Brassica juncea, grown as much for its colour as for its flavour. The stems come up red-purple, and the smooth green seed leaves take on a red-purple blush that darkens as the seedlings get older and the light gets stronger. In a mixed box it is the one that catches the eye.

    The taste matches the look: a clear, peppery mustard heat with an aromatic finish, carried by crisp stems. A small amount does the job of a dab of mustard or a grind of pepper.

    Colour comes with light. Give the tray strong light from the moment the cover comes off, ideally from a grow light. On a dim windowsill the blush stays faint and the stems paler. The colour also keeps building over the last few days of growth.

    IN THE KITCHEN

    Use red mustard where you can see its colour: on sushi and cold soba noodle salads, over a soft-boiled egg or avocado toast, on a cheese or charcuterie board, or as the top layer of a ham or roast beef sandwich. The crisp stems hold up in a dressing, but add them to warm food only at the very end. Store the harvest dry, in a closed box in the fridge, and use it within about a week.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir and level the surface.
    2 Sprinkle 35 g of dry seed (30–35 g) in a thin layer with as little overlap as you can manage, press it lightly into the soil and mist. Don't soak the seed beforehand.
    3 Cover with a second tray, set a light weight on top and keep the tray dark at 18–22 °C for 2–3 days. The weight helps the stems grow straight and level.
    4 When the seedlings start lifting the cover, take it off and give the tray strong light. Water from below so the leaves stay dry, and keep the air moving around the tray: it helps prevent mould.
    5 Harvest 8–12 days after sowing, when the seed leaves are fully open and well coloured. Skip watering for about 12 hours beforehand so the stems are dry, then cut just above the soil.

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