Mustard, Seeds, Hatakena, Heirloom

Download Free Vegetable Growing Guide PDF

Other Common Names: Aba kola, cai xanh, gai choy, gat, ha karashina, hatakana, kaai tsai, leaf mustard, moster, mustasa, phakkaat khieo, rai, sawi, sawi hijau, sawi pahit, sawi sawi, sesawi, taai kaai tsai, ye yong jie cai.

How to Grow Hatakena Mustard

Prepare fertile, well-drained soil. Sow seeds in the spring, or plant in the late summer to fall. Keep the soil moist. Fertilize as needed. This is a cool weather plant. Best growing temperatures are 50-70°F. Warmer can cause bolting!.

Harvesting Hatakena Mustard

This Japanese Mustard is fully mature at about 35 days, but it can be harvested when the plants are about 3 inches tall for baby greens. To harvest the mature plant, cut the stem at ground level below the base of the plant.

For a continuous harvest, remove the outer leaves a few inches from the bottom, so they regrow until the plant is fully mature.

Culinary Tips

Hatakena Mustard can be sauteed, stir-fried, and is commonly used in soups. The greens can also be pickled, working in some salt and combining them with vinegar, sugar, and some red pepper and garlic in a jar in the fridge for a few days. This is a traditional favorite!

Tips From Our Gardeners

"One thing I’ve found with this kind of Japanese mustard is that it is important to keep it cool! I plant it in a spot that gets full sun in the spring, but where I am able to shade it in the early summer, to keep it at the best temperature!."

- David Wiley, True Leaf Market Writer

Seeds Per Package:

• 3 g packet - Approximately 1,080 Seeds‬
• 1 oz - Approximately 10,000 Seeds
• 4 oz - Approximately 40,000 Seeds
• 1 lb - Approximately 176,000 Seeds
• 1 lb - Approximately 160,000 Seeds