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Leaf mustard "Rossa" (Chinese mustard)
Leaf red mustard "Rossa" - Brassica juncea L.
For spicy salads!
Early variety. Annual, green culture of a long day. Typical Japanese vegetable with red leaves. Taste is exceptionaly piquant.
Sow repeatedly in spring and autumn in rows. Fresh leaves are used for salads and frying.
Differs in precocity and cold resistance. The leaves are large, green with a red tint.
Fresh mustard greens are rich in vitamins, ascorbic acid, mineral salts and mustard oil, which gives the leaves a slightly spicy, piquant taste and pleasant aroma.
Used to prepare salads, sandwiches and side dishes for meat and fish dishes.
Growing conditions.
Sowing - in a permanent place.
The culture is undemanding to soil fertility. Can be grown in winter on a windowsill.
Sowing: April (3) - May (2.3).
Transfer: no.
Harvest: May(3)-September.
For spicy salads!
Early variety. Annual, green culture of a long day. Typical Japanese vegetable with red leaves. Taste is exceptionaly piquant.
Sow repeatedly in spring and autumn in rows. Fresh leaves are used for salads and frying.
Differs in precocity and cold resistance. The leaves are large, green with a red tint.
Fresh mustard greens are rich in vitamins, ascorbic acid, mineral salts and mustard oil, which gives the leaves a slightly spicy, piquant taste and pleasant aroma.
Used to prepare salads, sandwiches and side dishes for meat and fish dishes.
Growing conditions.
Sowing - in a permanent place.
The culture is undemanding to soil fertility. Can be grown in winter on a windowsill.
Sowing: April (3) - May (2.3).
Transfer: no.
Harvest: May(3)-September.
Chinese mustard, Plain-leaved mustard, leaf mustard.
* Leaf mustard is a relative of cabbage and is a salad vegetable. It produces seeds in the year of sowing.
It grows on fertile and cultivated soils. Young leaves are picked for food before the stems appear.
It is eaten fresh or cooked. Its predecessors can be: cucumbers, tomatoes, onions, early potatoes.
Leaf mustard is grown both in open and protected ground; both in spring and summer; as a main crop and as a thickener in cucumber or tomato crops. But high-quality products can only be obtained when sowing - either in early spring or late summer (at the end of August). Summer-sown mustard quickly begins to bloom and forms few leaves, and those are usually small, coarse with hard pubescence.
Leaf mustard produces beautiful tender greens on moist soils well-fertilized with organic fertilizers. If there is a lack of moisture, the leaves become coarse and tasteless.
To get beautiful greens for a long time, it is best to sow it in several stages, every 10-15 days.
Mustard plants are small, they are placed according to the scheme 15-20 x 5-8 cm (80-100 plants per 1 sq. m). Seeds are embedded to a depth of 0.5-1.0 cm.
