Mustard, Osaka Purple

490 in stock

    • 45 $


Quick Overview

MUSTARD, Osaka Purple –
Brassica juncea

FULL SUN Native to eastern Asia, mustard greens have been a staple part of the Oriental diet for more than 2500 years. In the West they have not enjoyed that popularity even though they are an excellent salad green and stewing vegetable. Osaka Purple is an ancient Chinese mustard. The 18-24 in. plant has stunning, arched, savoyed, large, reddish purple leaves with white veining spreading 24 in. The leaves which should be harvested young (6 in.) have a fairly strong pungent flavor. Osaka Purple can be sown in the early spring for a summer crop and in mid-summer for a fall-winter crop. In the spring, plant as soon as the ground can be worked. Soil should be deeply spaded before planting. Rows should be 18 in. apart. When seedlings are 2 in. high, thin, leaving 12 in. between plants. Adding lime to the soil before planting will sweeten the lettuce.

Type Spacing Planting Depth Days to Germination Maturity
Mustard 12 in. 1 in. 10-14 75

Mustard, Osaka Purple

Mustard is yet another member of the brassica family, a huge family of vegetables, all of which developed from the wild cabbage and include cauliflower, cabbage, broccoli, kale, collards, turnips and Brussels sprouts. Mustard probably originated somewhere in eastern Asia and has been cultivated for nearly 3000 years in central Asia, the Himalayas, India, Russia and China. Mustard leaves when harvested young range in taste from mild to peppery to hot and pungent and are an excellent salad green. Mature mustard leaves need to be cooked, either steamed or stir-fried. Unlike, most of its brassica cousins which are cool season crops, mustard can tolerate warm and humid growing conditions.

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