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Mustard Seeds - Tatsoi OPEN POLLINATED

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Unit Size Unit Price Savings Qty
Packet $3.95
1 Ounce Package $10.95
1/4 Pound Package $27.95 36% Notify Me
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  • Leafy Green; Grows up to 25 Inches
  • 45 Days to Harvest
  • Prefers full sun/partial shade exposure

Product Description

Grow Heirloom Mustard - Plant Tatsoi Mustard Seeds:

Also called Spoon Mustard, Tatsoi Mustard has small, dark green spoon-shaped leaves that are best eaten raw. When mixed with other greens in a salad, Tatsoi enhances the flavor and nutritional value. Grow as you would your lettuce seeds, in cool weather and in succession plantings to create that constant supply.

  • Fast Facts

    Name:Mustard Seeds - Tatsoi
    Botanical Name:Brassica juncea
    Life Cycle:Annual
    Light Requirement:Full Sun, Partial Sun
    Planting Season:Cool Season
    Plant Type:Leafstalk Vegetable
    Features:Heirloom, Drought Tolerant, Container Garden, Fast Growing
    Fruit Size:25" plant
    Days to Maturity:30-60 Days
    Plant Spacing:6" inches
    Planting Depth:1/2 inch
    Sowing Method:Direct Sow
    Cold Stratification:No
    Hardiness Zones:2, 3, 4, 5, 6, 7, 8, 9, 10
    Ships:Year Round
  • Planting Instructions

    When to plant:

    • In the Spring, plant your mustard green seeds outside about 3 weeks before the average last frost date.
    • If you are doing successive plantings to get a longer harvest, keep planting about every 3 weeks during the Spring.
    • If you want a Fall harvest, plant the seeds in mid-late Summer.
    • Mustard greens are a cool season crop so they don’t do well in the Summer heat.

    How to plant:

    • Plant your mustard green seeds in an area with full sun or partial shade for best results.
    • Plant them about 6 inches apart, ¼ to ½ inch deep.
    • Mustard greens need plenty of water to thrive, so keep an eye on the rainfall to ensure that the greens don’t look wilted.

    When to harvest:

    • Harvest your mustard greens when the leaves are tender and young.
    • If you want to harvest the entire plant, cut all of the leaves.
    • For a stronger, more bitter taste, allow the leaves to grow longer.

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