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65 to 75 Days to maturity. Brassica juncea. Da Ping Pu Mustard Seed. Non-GMO, open-pollinated heirloom. This is a delicious wide-leafed bunching mustard. It's grown extensively in Asia and has been made available in the United States in recent years. It’s often referred to as a “big head” type of mustard. This one does best as a fall crop. It needs some warmth to germinate and as a young plant. With time it grows in its sensitivity to heat. Does best in the cooler temperatures of fall as it matures and gets close to harvesting. Approx 11,500 seeds / oz.
Other Common Names:Chinese Mustard. Cai Be Dua, Chaozhou Mustard
How to Grow Da Ping Pu Mustard
This should be grown for a fall harvest. It takes time to fully mature, so start them in late August to early September. Fully grown Da Ping Pu Mustard will be ready by November. A bit later is okay too as this plant is frost tolerant. Plant the seeds directly in the garden about 4 inches apart. Once they sprout, watch for the healthiest plants, and thin to about 12 inches apart once they have 4-6 leaves each. They can also be started indoors and transplanted to the garden (also 12 inches apart) when they are between 2 and 3 weeks old. It’s important to keep the soil moist throughout their lives, from young seedlings to mature plants. Da Ping Pu Mustard is a thirsty green.
Harvesting Da Ping Pu Mustard
This heading mustard is mainly harvested when fully mature. You can harvest the outer leaves early by cutting them from the main head as the plant grows. This is best if you notice that the outer leaves are starting to yellow. Harvest the fully mature plant by ensuring the head is firm and solid. Cut the plant at the base with a sharp knife or shears.
Seeds can also be harvested. After full maturity, wait until it flowers. The flowers will produce seed pods that can be cut off when they start to turn yellow. Dry the seed pods completely, separate the seeds from the pods, and save them for planting next year. These seeds can also be powdered once fully dried and mixed with a liquid base to make mustard!
Like most mustard greens, this one can be used raw and sliced up as a salad green, steamed or boiled for soups, stir-fried as a side dish, used as an accompaniment to meat, or pickled. Pickling is one of the most common ways this green is served in Asia.
Tips From Our Gardeners
"I have seen that this variety of mustard often has issues with aphids. Prevention is best. To start with, I plant the mustard near some dill, lavender, or even nasturtiums. All of these put off a scent that’s nice for people but unattractive to aphids. If aphids still become a problem, I dust the plant with diatomaceous earth. This is harmless to humans and pets, but the microscopically small and sharp edges of this dusty soil will hurt pest insects and protect your plant. I have also treated plants to remove aphids by spraying diluted Neem oil on the affected plants."
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