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55 Days to maturity. Brassica juncea var rugosa. Kekkyu Takana Mustard Seeds. Non-GMO, heirloom, cool-season annual. This cool-season heading mustard is a great early spring variety. It has a tightly wrapped head, sometimes called a “wrapped heart.” It’s somewhat frost resistant and should be planted about a month before the last frost of the season. Keep it cool as it bolts when the temperature gets to 75°F or more. This mustard can be harvested a bit early for a delicious flavor, helping to avoid the warmer days. Approx 10,000 seeds / oz.
Other Common Names:Wrapped heart mustard, aba kola, bao xin da jie cai, bao xin kai tsai, cai xanh, Chinese mustard, gat, heading mustard, kekkyu takana, moster, mustasa, phakkaat khieo, rai, sawi, sawi hijau, sawi sawi, yeh choi
How to Grow Kekkyu Takana Mustard
In early spring, about a month before the last frost of the season, direct seed these into your garden bed. They should be planted about 0.5 inches deep and about 3 inches apart. Once they grow to a few inches tall, thin them by cutting or gently pulling the smaller plants at the base so the remaining plants are 8 to 12 inches apart. These can also be planted in early fall for a late-season crop. Rows should be 1 to 2 feet apart if you are planting that many! Keep the soil well-watered and moist but not muddy. A thin layer of straw mulch is helpful to keep the soil shaded and to protect against weeds. Full sun is okay if the weather is cool. This plant will bolt in high temperatures, partial shade can be more helpful in warmer climates.
Harvesting Kekkyu Takana Mustard
For young greens, Kekkyu Takana Mustard can be harvested gradually starting at about 30 days, just by clipping off the outer leaves. For harvesting at full maturity, wait until it is full-sized (about 55 days from sprouting) and cut the plant off completely at ground level. Be sure to wash off any dirt that might be trapped at the base of the mustard.
Kekkyu Takana Mustard can be used raw in salads, as a substitute for celery, or the leaves as an additional dark leafy green. Cook in a stir-fry as a side, or as part of a larger dish. Kekkyu Takana is often also used in soups. This variety is prized for pickling, one of the most common ways to serve this mustard.
Tips From Our Gardeners
"I have found that this is great as both an early spring crop and a late fall crop. I have learned to avoid growing this variety in warmer weather for it to do great! It does not do good in the summer months. Keep the growing temperature at 60°F or less for the best results. This mustard will bolt pretty fast. Mulch, mulch, mulch! Shade during the heat of the day if it starts to get hot. Keep it cool and it will do fine for you. "
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