Mustard microgreens are nutrient-dense greens that pack a distinctive spicy kick into every bite. These fast-growing shoots mature in just 10 to 20 days, making them one of the quickest microgreen crops you can grow on a sunny windowsill. A single ounce of seed yields an impressive 10 to 20 successive harvests in a standard microgreens tray, so one small packet goes remarkably far. Their peppery flavor and tender texture make them a lively addition to salads, sandwiches, and plates where you want an edgy, herbaceous note.
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Moderate
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The speed and prolific yield set mustard microgreens apart for home growers craving quick results. One ounce of seed delivers batch after batch of spicy, nutrient-rich leaves without replanting. Their concentrated peppery character means you need only a small handful to brighten a dish, and the entire crop is ready in under three weeks from seed to scissors.
Mustard microgreens are eaten raw as a garnish or mixed into salads, where their spicy bite adds complexity and depth. They work well on sandwiches, grain bowls, and composed plates where a peppery accent is desired. Their tender, leafy texture makes them suitable for eating whole without chopping.
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Scatter mustard seeds thickly across a shallow microgreens tray prepared with moist coir or potting soil. Cover seeds lightly with a thin layer of the same medium. Maintain moisture and provide bright light on a sunny windowsill or under grow lights. Germination and growth occur in the same tray; no transplanting is necessary.
Harvest mustard microgreens with scissors once the sprouts have opened and the leaves look full, typically between 10 and 20 days after sowing. Cut the greens just above soil level, leaving the root zone intact so the tray can be rinsed and replanted for the next batch. The visual cue is when the sprouts transition from tightly curled to visibly expanded with opened cotyledons and emerging true leaves.
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