Mustard Seeds - Yanagawa Takana. - Heirloom

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Other Common Names: Japanese Mustard, aba kola, aka takana, broad leaf mustard, cai xanh, chuk gai choi, dai gai choy, da jie cai, gai cai, gai choy, gat, Indian mustard, jiu la choi, kaai tsai, kai choi, kai tsoi, karashina, leaf mustard, moster, mustard green, mustasa, phakkaat khieo, rai, sawi, sawi hijau, sawi pahit, sawi sawi, sesawi, taai kaai tsai, taniku takana

How to Grow Yanagawa Takana Mustard

Direct seed into the garden in springtime, after the last frost, or in late summer for a fall harvest. Plant 0.5 inches deep, about 1 inch apart, in fertile, well-draining soil. Plant additional rows of mustard every two weeks for a continuous harvest. Once the seeds sprout, thin them to 4-6 inches apart, then after some initial growth, thin them again to 10 inches apart. Keep the strongest plants each time. Keep the soil well-watered. Add some compost or fertilizer to the soil once the greens get to about 6 inches tall to keep them well nourished.

Harvesting Yanagawa Takana Mustard

Baby greens can be harvested when the plant is 3-6 inches tall. Trim the outer leaves as they grow. Harvest the full plant by pulling it up by the roots when it is about 6 inches tall unless growing to full maturity.

Yanagawa Takana Mustard is often grown to full maturity since the flavor is mild. For full-sized plants, it’s okay to harvest the outer leaves individually as well once the plant is at least 10 inches tall. The mustard will continue to grow. When it reaches its’ full height, usually at 12-14 inches, pull the plant out of the ground with the roots. All parts of the plant are useable, including the roots and florets. Harvest before bolting, especially when it gets hot if it’s still growing in late spring or early summer.

Culinary Tips

Due to their milder flavor, these mustard greens are great for salads and are a delicious alternative green in sandwiches instead of lettuce. They can be used as dark greens in any recipe, such as soups and stir-fries. Mustard greens are also traditionally pickled. Just cook in a pan with water, vinegar, salt, and other seasonings to taste. Allow to cool and keep in the fridge for a few days.

Tips From Our Gardeners

"In my garden, I occasionally forget to water my plants after a rainy spell when I haven’t had to water for a while. For mustard plants, it is important to keep the soil beds moist. Always make sure the soil is set up to drain properly (amend clay soils). When I have let my mustard beds get too dry, it really affects the health (and taste) of the mustard greens. I use a planner to keep track of the weather and dates to keep myself on time with watering!"

- David Wiley, True Leaf Market Writer

Seeds Per Package:

• 3 g packet - Approximately 1,200 Seeds
• 1 oz - Approximately 11,500 Seeds
• 4 lb - Approximately 46,000 Seeds
• 1 lb - Approximately 184,000 Seeds