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Mustard Greens microgreens
Brassicaceae

Mustard Greens Shoots

Brassica juncea

Wasabi-adjacent heat with aromatic depth — the fastest-growing variety in our catalog and the natural pairing for Japanese cuisine, miso, and ramen applications.

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7–8
Days Seed to Harvest
Spicy
Flavor Profile
A+
Chef Suitability Rating
About This Variety

Mustard Greens Microgreens

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.

Flavor
Sharp, wasabi-like heat that builds — complex aromatic depth with mustard oil finish
Best For
Ramen, gyoza, sushi, BBQ, smoked meats, noodle dishes
Shelf Life
5–8 days post-harvest at 34–38°F
Texture
Fine, slightly hairy stems with small round cotyledons — tender overall texture
Mustard Greens microgreens
Plant Biology

The Botany of Mustard Greens

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.

Taxonomy
FamilyBrassicaceae
Scientific NameBrassica juncea
Common NamesMustard Greens, Brassica shoots
Stage HarvestedCotyledon / First leaf
Mustard Greens close up
Nutritional Profile

Why Chefs & Nutritionists Love It

Mustard microgreens are rich in allyl isothiocyanate precursors — among the most pharmacologically active compounds in the food supply.

Allyl Isothiocyanate (AITC)
The compound responsible for mustard heat — a potent anti-microbial, anti-cancer, and anti-inflammatory agent with documented effects across multiple metabolic pathways.
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Sinigrin
The glucosinolate precursor to AITC — present at up to 4× higher concentrations in mustard microgreens vs. mature mustard leaves.
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Beta-Carotene
Meaningful concentrations of beta-carotene (pro-Vitamin A) in the chloroplast-dense cotyledon tissue, supporting vision and immune function.
Culinary Applications

On the Plate

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.

01
Ramen & Noodle Bowls
Placed fresh atop tonkotsu, shoyu, or miso ramen just before service — provides heat, color, and freshness against rich broth.
02
Gyoza & Dumpling Garnish
A small pile alongside pan-fried dumplings replaces or enhances the standard scallion garnish with greater flavor complexity.
03
Sushi Applications
Used sparingly in place of or alongside wasabi in nigiri and hand roll preparations where heat is desired but wasabi's volatile intensity is too much.
04
Barbecue & Smoked Meats
The heat of mustard microgreens is the natural counterpoint to smoke, fat, and umami in BBQ applications — especially pulled pork and brisket.
Mustard Greens on a plate
Mustard Greens microgreens plating
Production Data

Growing Specifications

Crop Data
Seed typeBrown or yellow mustard (southern giant)
Soaking timeNone required
Blackout duration2–3 days
Light phase4–5 days
Harvest height1.5–2 inches
Seed density0.75 oz per 10×20 tray
Yield per tray4–6 oz fresh weight
Shelf life5–8 days refrigerated
Wholesale Packaging
Clamshell (retail)2 oz, 4 oz, 8 oz
Bulk vacuum bag1 lb, 2 lb, 5 lb
Living tray10"×20" uncut
Custom labelAvailable on request
Min. weekly order5 lbs
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