1 Gr (300 Seeds) Red Mustard Seeds for Planting, Red Giant Mustard Seeds, Gai Choy Seeds

Step-by-Step Planting Instructions
1. Best Time to Plant

Spring: 2–4 weeks before last frost

Fall: Late summer or early fall (mustard prefers cool weather)

Avoid peak summer heat—hot weather = bolting

2. Prepare Soil or Container

Loosen soil to at least 6 inches deep

Mix in compost or aged manure

Ideal soil pH: 6.0–7.0

For containers: Use potting mix + compost in a 6”+ deep pot

3. Sow the Seeds

Depth: ¼ inch (6 mm)

Spacing:

Baby leaves: Sow densely (1” apart, no thinning needed)

Full-sized plants: Space 6–8 inches apart in rows 12–18 inches apart

Gently water after sowing

4. Germination

Germinates in 3–10 days in cool, moist soil (15–22°C / 60–72°F)

Keep soil evenly moist, especially during germination

🌿 Growing On
5. Light Requirements

Full sun is ideal (6+ hours daily)

Tolerates partial shade, especially in hot climates

6. Thinning (if growing mature plants)

Thin seedlings to 6–8 inches apart when 2–3 inches tall

7. Watering

Keep soil consistently moist but not soggy

Mulch to retain moisture and keep leaves tender

8. Fertilizing

Light feeder

Mix compost into soil before planting

Optionally apply diluted fish emulsion every 2–3 weeks

✂️ Harvesting

Baby Leaves: Start harvesting in 20–25 days (4–6 inches tall)

Mature Leaves: Ready in 45–60 days

Use scissors to cut outer leaves first, or cut entire plant 1 inch above the base to encourage regrowth

♻️ Succession Planting

To make the most of your 300 seeds:

Sow small batches every 2–3 weeks for a continuous harvest

Great for containers, garden beds, or raised beds

🪴 Container Growing Tips

Use containers at least 6–8 inches deep

Grow baby mustard for cut-and-come-again harvests

Perfect for patios or small spaces

🐛 Pests & Problems

Flea beetles (tiny holes in leaves): Use row covers or neem oil

Aphids: Spray with soapy water or neem oil

Bolting: Happens in heat or drought; grow in cooler temps and keep soil moist

🥬 Culinary Uses

Eaten raw (baby leaves in salads)

Stir-fried, steamed, sautéed, or pickled

Pairs well with garlic, soy, sesame, vinegar