• Mustard red frilled microgreens ready to harvest, grown from Deliseeds seeds
  • Mustard red frilled microgreens ready to harvest, grown from Deliseeds seeds
  • Mustard, Red Frilled - microgreens seeds for growing
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Brassica juncea

Mustard, Red Frilled - microgreens seeds

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€5,95
€5,95
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    Lacy, purple-red mustard microgreens with a lively Dijon-style kick, ready in 8–12 days.

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    Mustard red frilled microgreens ready to harvest, grown from Deliseeds seeds
    Mustard red frilled microgreens ready to harvest, grown from Deliseeds seeds
    Mustard, Red Frilled - microgreens seeds for growing

    Details

    Lacy, purple-red mustard microgreens with a lively Dijon-style kick, ready in 8–12 days.

    SPECIFICATION

    Seed

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

    Growing

    Difficulty 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; the frilly first true leaves appear towards the end
    Yield approx. 250–350 g per tray, depending on light and conditions

    Taste and colour

    Flavour Hot, aromatic mustard taste that fades quickly; tender leaves
    Colour Purple-red stems and leaves, deepening in strong light

    Nutrition

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

    Vitamin A contributes to the maintenance of normal skin. 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

    Red Frilled is a leaf mustard of the same species that gives brown mustard seed. Grown as a microgreen it forms a tray of slender red stems and, towards the end, finely cut, lacy leaves in purple and red. It is one of the prettiest microgreens for plating.

    The taste is pure mustard: a quick, aromatic heat that hits the nose and then disappears. It is hotter than broccoli or cabbage and milder than wasabi, which makes it a good way to add flavour to mild dishes without extra seasoning.

    The colour depends on light. In strong light the leaves turn deep purple-red; in a dim spot they stay greener. If you want the frilly leaves, wait a few extra days for the first true leaves to unfold.

    IN THE KITCHEN

    Use red frilled mustard sparingly at first: on eggs, burgers and sandwiches, with cheese and cold meats, on potato salad, or mixed into a bowl of milder microgreens. It pairs well with fish and with anything rich or creamy. Add it at the end, as heat makes it wilt quickly. Keep it dry in a closed box in the fridge and use 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 press the surface level.
    2 Scatter 35 g of dry seed (30–35 g) as evenly as you can. No soaking is needed. Mist the surface lightly.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 2–3 days.
    4 When the seedlings start to lift the cover, move the tray under a grow light or to a bright window. Strong light gives the deepest red. Water from below once or twice a day and give the tray some airflow to prevent mould.
    5 Harvest 8–12 days after sowing: earlier for tender seed leaves, later for the frilly true leaves. Stop watering about 12 hours before and cut just above the soil.
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