A beautiful Japanese-type mustard (B. juncea). Purple-red leaves with a delicious, almost garlic-like, mustard flavor. Tasty in stir-fries or boiled and makes a great pickling variety. (64 days)
Must be sown where plants are to be grown. Sow no deeper than 1/4 inch in moist, rich, well-drained soil. Space plants 6 to 12 inches apart in rows 18 to 24 inches apart.
Note: Mustards, as a rule, are the greens most tolerant to heat, can tolerate some frost, and stay usable longest in the garden; pak choy, tatsol and cabbage are apt to bolt (go to seed) in frosty weather or summer heat. All are best in cool spring or fall conditions.