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Red Capital Mustard is a fast-growing hybrid mustard that delivers both speed and flavor in the garden. From seed to harvest in just 40 to 49 days, this little-known variety thrives across hardiness zones 2 through 10, making it accessible to nearly every gardener. Its serrated, broad leaves develop in shades of red, offering striking color to salads and stir-fries alike. You can harvest tender baby greens in as little as 20 to 25 days, or wait for full-sized plants reaching 18 to 24 inches tall. This is a mustard that rewards patience but won't demand much of it.
Full Sun
Moderate
2-10
24in H x ?in W
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High
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Red Capital stands out for its dual harvest potential: snip baby leaves in less than a month for delicate, tender greens, or let plants mature for more substantial harvests. The serrated broad leaves are visually distinctive and bring genuine color to mixed green dishes. Its hybrid vigor means reliable germination and consistent growth, even for gardeners new to mustards. Full maturity arrives in under seven weeks, fitting seamlessly into succession plantings or fall gardens.
Red Capital Mustard shines in fresh applications where its color and tender texture matter most. Baby greens are excellent tossed into mixed salads or used as an eye-catching garnish on composed plates. Mature leaves work beautifully in stir-fries, sautés, or as a cooked green where their peppery character develops fully. The broad, serrated leaves also hold dressings and toppings well, making them suited to grain bowls and composed salads.
No timeline data available yet for this variety.
Start seeds indoors 4 to 5 weeks before your last spring frost or 8 to 10 weeks before your first fall frost. Sow seeds at a depth of approximately 1/4 inch in seed-starting mix, keeping soil moist but not saturated. Maintain soil temperatures between 50 and 75 degrees Fahrenheit for even germination. Transplant seedlings to the garden once they develop true leaves and outdoor temperatures remain consistently cool.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Transplant into the garden when seedlings are 3 to 4 weeks old and soil temperature is between 50 and 75 degrees Fahrenheit. Space plants 6 inches apart in rows spaced 18 inches apart. Water gently after transplanting and keep soil evenly moist for the first week.
Direct sow seeds in the garden in early spring or late summer for fall harvest. Plant seeds 1/4 inch deep, 6 inches apart in rows spaced 18 inches apart. Water gently to keep soil moist until seedlings emerge, typically within 5 to 10 days at temperatures between 50 and 75 degrees Fahrenheit.
For baby greens, begin harvesting at 20 to 25 days when leaves are tender and 2 to 3 inches long. Pinch or cut outer leaves from the base, allowing the center to continue growing. For full-sized plants, harvest at 40 to 49 days when leaves reach their mature size and serrated edges are fully formed. Cut leaves in the morning after dew has dried for the best texture and flavor. You can harvest individual leaves continuously or cut the entire plant at the base and allow regrowth.
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