Mustard 'Red Giant' organic
identification
description
Organic 'Red Giant' mustard ( Brassica juncea ) from the seed company Gaia, a spicy and colorful touch to the vegetable garden
'Red Giant' mustard is a spectacular heirloom variety , prized as much for its striking aesthetic as its pungent taste . When young, its leaves are bright green with deep purple veins , then mature to a deep burgundy , adding a unique visual dimension to gardens and plates .
Its flavor evolves over time: sweet and slightly peppery when young , it becomes intensely mustardy and spicy when mature , reminiscent of the subtle heat of horseradish. It is ideal in salads, sautéed, in soup or marinated , and brings a tangy and crunchy note to dishes .
Did you know?
Native to Asia , 'Red Giant' mustard is a popular variety in Japan and China , where it is used to flavor rice dishes, noodles and soups .
In addition to its culinary appeal, it is rich in antioxidants, vitamins A, C and K, iron and calcium , making it an excellent food for strengthening the immune system and improving digestion .
In some gardens it is even grown as a green manure , as it helps reduce harmful nematodes and enriches the soil with nutrients.
Spread: Bushy and vigorous habit
Plant height: 30 to 60 cm
Quantity per pack: ± 500 seeds
Companion plants: Dill, fennel, yarrow, mint, corn, peas, rosemary, thyme, celery, beetroot, carrot, lettuce, onion, cucumber
Enemy plants: Sunflower, beans, strawberry
Cultivation method
Easy to grow, 'Red Giant' mustard grows quickly and adapts to many soil types , as long as they are well-drained . It tolerates cold well , making it an excellent candidate for spring and fall crops .
- Sow directly into the open ground as soon as the soil can be worked in spring or late summer for a fall harvest .
- Sow 1-2cm (1/2-1") deep , spacing plants 5-10cm (2-4") apart and rows 30-60cm (12-24") apart.
- Rapid germination in 5 to 10 days , with an optimum temperature of 15 to 21°C .
- Moderate watering , fresh soil preserves the tenderness of the leaves and avoids an overly spicy flavor.
- Thin the plants to 10 cm apart for good development.
Harvesting and conservation
- Harvest young leaves when they are 7-10cm (3-4") long , cutting 2cm from the ground to encourage regrowth.
- More mature leaves are ideal for soups and stews , where they lose some of their spiciness while retaining their aroma.
- Storage: Store the leaves in a plastic bag in the refrigerator , where they will keep for up to a week .
- Long shelf life: they can be dehydrated, frozen or marinated , perfect for enjoying all year round.
Ideas for use in the kitchen
- Add them to green salads , where their tangy flavor contrasts with milder vegetables.
- Mix them into Asian stir-fries for a natural spicy kick.
- Add them to soups and stews , where they add a nice depth of flavor.
- Ferment them like mustard kimchi, for a unique flavor.
- Add them to omelettes and quiches for a spicy and colorful twist.
