Chinese Giant Leaf Mustard is a heirloom Brassica juncea that delivers theatrical presence and surprising gentleness in a single package. The leaves reach an astounding 3 feet long and 1.5 feet wide, making this one of the most visually striking greens you can grow. Despite its imposing size, the flavor is exceptionally sweet and mild for a mustard, with thick, crunchy white midribs that add textural interest to any dish. Ready to harvest in 45-50 days, this frost-tolerant variety thrives in cool seasons and rewards patient growers with abundant, succulent foliage.
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The leaves of this gargantuan mustard from China reach an astounding 3 feet long and 1.5 feet wide, creating a dramatic focal point in the vegetable garden. Unlike peppery mustard varieties, this one is exceptionally sweet and mild, making it equally at home in a raw salad or stir-fried with garlic. The thick, crunchy white midrib provides satisfying texture alongside tender leaf tissue, and its frost tolerance means you can harvest well into cool weather when other greens have faded.
This mustard excels in raw salads where its mild flavor and crisp white midrib won't overpower delicate greens or vinaigrettes. Stir-frying brings out its natural sweetness, and the large leaves are substantial enough to hold their shape through quick cooking with garlic, ginger, or soy sauce. The variety is also a top choice for pickling, steaming, and any preparation where you want mustard greens without aggressive heat.
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Start seeds indoors 4-6 weeks before your last spring frost or 8-10 weeks before fall garden planting. Maintain germination temperatures of 50-75°F and expect sprouts to emerge in 5-8 days. Sow seeds 1/4 inch deep in moist seed-starting mix. Once seedlings develop true leaves, provide 12-14 hours of bright light daily and maintain daytime temperatures around 60-65°F.
Harden off seedlings by gradually exposing them to outdoor conditions over 7-10 days. Transplant when soil temperatures reach at least 50°F and seedlings have 2-3 true leaves. Space plants 12 inches apart in prepared beds. Water thoroughly after transplanting and maintain consistent moisture for the first week.
Direct sow seeds outdoors when soil temperature reaches 50°F in spring or summer. Sow seeds 1/4 inch deep, 6 inches apart, then thin to 12 inches apart once seedlings develop true leaves. For fall crops, sow 50-60 days before your first expected frost to ensure plants mature before hard freezes.
Begin harvesting outer leaves once plants reach 8-10 inches tall, typically 30-35 days after planting. Pinch or cut individual large leaves from the outside of the plant, working inward, which encourages continued production from the center. For maximum leaf size, wait until plants approach full maturity at 45-50 days. You can also harvest entire young plants when smaller if you prefer more tender foliage. The mild, sweet flavor is best when harvested in cool weather; heat can bring out peppery notes. Harvest in the morning after dew dries for the crispest leaves.
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“This variety carries the agricultural heritage of China, where large-leafed mustards have been cultivated for centuries as staple greens in Asian kitchens. The 'Giant Leaf' selection represents a lineage of careful seed saving, where growers selected for increasingly large, succulent foliage suited to both raw and cooked preparations. As an heirloom, it exists outside modern breeding programs, preserved through the hands of seed savers and traditional gardeners who valued its combination of dramatic size, mild flavor, and culinary versatility.”