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About this seed
Brown mustard (Brassica juncea), also called Indian mustard, is a cool-season annual grown for two uses: its leaves can be cut 50–70 days after sowing, and its seeds are a spice.
Also known as: Indian mustard, Mustard greens, Chinese mustard, Leaf mustard, Gai choy, Rai, Sarson (Hindi), Kadugu (Tamil), Mohari (Marathi), Saasive (Kannada), Mostaza (Spanish), Moutarde brune (French), Sinapis juncea (older synonym).
Leaves or seed: decide before sowing
- Leaves: harvest from about 50–70 days after sowing.
- Seed crop: plants mature in about 75–100 days, with bright yellow flowers on a stalk around 0.9 m tall.
- The brown mustard condiment is made from the seeds of this species, and the seed oil is mild.
Sowing
- Sow in cool weather. Laboratory germination tests use alternating 25/15 °C (12 hours warm in light, 12 hours cool in dark).
- Choose deep, loose soil or a deep pot: the taproot can reach 60–80 cm.
- Keep the soil evenly moist during germination.
The 15–25 °C range is an approximate genebank test value for the species, not a result for a specific lot.
Limits
Mustard bolts as day length increases, so it suits cool seasons rather than long hot days. As a brassica it can harbour club root, so avoid beds where that disease has been a problem.
FAQ
Why did my mustard flower early?
Brown mustard is a cool-season annual that bolts and flowers as days lengthen. Sow it so the leaf harvest finishes before the long days of summer.
How soon can I cut leaves, and when are the seeds ripe?
Leaves can be cut from about 50–70 days after sowing. Plants reach maturity in about 75–100 days, which is the timeline for a seed crop.