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If you want the closest taste to horseradish, without growing horseradish, then the Mustard "Red Giant" is your salad. It's lovely as a baby leaf and brings some innocent laughter to your stir-fries and soups. Its leaves have a beautiful red to purple coloring and, also called "Japanese Mustard", it has a very peppery, strong, and sharp taste. This type of plant is often used in Japanese and Chinese, but also in Nepalese, Pakistani, and African cuisines, making it one of the most international and exotic types of plants.
The name Mustard "Red Giant" is no joke, if left alone it will grow massive leaves that are bigger than your hands (even if you have big hands).
This type of plant does not only have a great and intense taste, it is also very healthy due to its high contents of vitamin A, C, and K, as well as moderate amounts of vitamin E.
As with Mizuna, Mustard "Red Giant" can be used both raw and cooked. Obviously, hence its name, the seeds of mustard plants are being used to make mustard, as well as the unbelievably spicy Dijon-Mustard. Is it possible to use the seeds of this plant to create an Asian version of Dijon-Mustard? We don't know, but it might be worth a try.
Time to first harvest in Herbert: 3-6 weeks
Traditional farming: 5-6 weeks