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Mustard microgreens deliver the most heat of any variety in our brassica lineup — a clean, wasabi-like punch that builds on the palate rather than hitting all at once. This characteristic makes them an obvious pairing with Japanese cuisine where heat is expressed through wasabi and ginger. They are also one of the fastest-growing varieties we produce, reaching harvest in just 7–8 days from seeding, which makes them highly cost-effective for high-volume accounts.
Brassica juncea contains the glucosinolate sinigrin, which converts to allyl isothiocyanate (AITC) upon cell disruption — the same volatile compound that creates the heat in wasabi and horseradish. AITC concentration peaks in the microgreen stage and diminishes as the plant matures. The seeds are small and germinate rapidly without soaking. The cotyledons are a medium green with slightly hairy surfaces in some varieties.
| Family | Brassicaceae |
| Scientific Name | Brassica juncea |
| Common Names | Mustard Greens, Brassica shoots |
| Stage Harvested | Cotyledon / First leaf |
Mustard microgreens are rich in allyl isothiocyanate precursors — among the most pharmacologically active compounds in the food supply.
Mustard microgreens function as a heat source that pairs with the aromatic profiles of Japanese and Asian cuisine. Where wasabi provides pure sting, mustard microgreens add dimension.
| Seed type | Brown or yellow mustard (southern giant) |
| Soaking time | None required |
| Blackout duration | 2–3 days |
| Light phase | 4–5 days |
| Harvest height | 1.5–2 inches |
| Seed density | 0.75 oz per 10×20 tray |
| Yield per tray | 4–6 oz fresh weight |
| Shelf life | 5–8 days refrigerated |
| Clamshell (retail) | 2 oz, 4 oz, 8 oz |
| Bulk vacuum bag | 1 lb, 2 lb, 5 lb |
| Living tray | 10"×20" uncut |
| Custom label | Available on request |
| Min. weekly order | 5 lbs |