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Cho Kara Mustard is a fiery Asian mustard green bred specifically for microgreen production, though it grows equally well as a full-sized plant. This heirloom annual reaches 18-24 inches tall and matures in just 40-49 days, making it one of the fastest greens to harvest. Hardy across zones 2-10, it thrives in cool seasons and tolerates frost, offering year-round growing potential in most climates. The young leaves display striking forest green color with ivory stems, but the real draw is the intense, peppery heat that makes this variety a must-grow for heat-loving cooks.
Full Sun
Moderate
2-10
24in H x ?in W
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Moderate
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Forest green leaves with ivory-stemmed cotyledons deliver a volcanic kick of mustard pungency that's overwhelming for casual palates but absolutely prized by those who love serious heat. At just 40-49 days to maturity (or 5 days as a microgreen), Cho Kara produces edible leaves faster than most greens, and its frost tolerance means you can keep harvesting well into fall and even through winter in milder zones. The compact rosette form slots neatly into small spaces, needing only 6 inches between plants, while its preference for cool conditions makes it ideal for spring and autumn growing when other greens bolt.
Cho Kara Mustard excels as a microgreen, where its five-day harvest window and naturally small, intense leaves make it perfect for garnishing and flavor-bombing everything from soups to sandwiches. At full maturity, the leaves work beautifully in stir-fries, where their fierce heat adds complexity to Asian cooking. Raw in salads, they deliver a serious mustardy punch that transforms simple greens into a assertive side. The cotyledons and young leaves are most tender and vibrant; older leaves intensify further in heat.
No timeline data available yet for this variety.
Sow seeds indoors 4-6 weeks before your last spring frost in a bright, cool location. Keep soil temperature between 50-75°F for reliable germination. Cho Kara develops quickly, so transplant seedlings when they show their first true leaves.
Harden off seedlings over 7-10 days, gradually increasing sun exposure. Transplant outdoors once soil can be worked and temperatures stay above 40°F at night. Space plants 6 inches apart with 10 inches between rows. Fall planting is especially productive; start seeds 8-10 weeks before your first fall frost.
Direct sow seeds in spring as soon as soil is workable, or in late summer for fall harvest. Scatter seeds thinly where you want them to grow, press lightly into soil, and keep consistently moist until germination.
For microgreens, harvest at 5 days when cotyledons (seed leaves) are fully open with ivory stems still visible; cut just above soil level. For full-sized plants, begin harvesting outer leaves at 40-49 days, or wait for the entire rosette to fill in for a single larger harvest. The leaves taste best when young and tender; older leaves become increasingly peppery and tough. Harvest in the morning after dew dries for the crispest texture.
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