
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.
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
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