40/200/400 Seeds Red Mustard Seeds for Planting, Red Giant Mustard Seeds, Gai Choy Seeds(40 Seeds)

Step-by-Step Planting Instructions1. Best Time to PlantSpring: 2ndash;4 weeks before last frostFall: Late summer or early fall (mustard prefers cool weather)Avoid peak summer heatmdash;hot weather = bolting2. Prepare Soil or ContainerLoosen soil to at least 6 inches deepMix in compost or aged manureIdeal soil pH: 6.0ndash;7.0For containers: Use potting mix + compost in a 6rdquo;+ deep pot3. Sow the SeedsDepth: frac14; inch (6 mm)Spacing:Baby leaves: Sow densely (1rdquo; apart, no thinning needed)Full-sized plants: Space 6ndash;8 inches apart in rows 12ndash;18 inches apartGently water after sowing4. GerminationGerminates in 3ndash;10 days in cool, moist soil (15ndash;22deg;C / 60ndash;72deg;F)Keep soil evenly moist, especially during germination🌿 Growing On5. Light RequirementsFull sun is ideal (6+ hours daily)Tolerates partial shade, especially in hot climates6. Thinning (if growing mature plants)Thin seedlings to 6ndash;8 inches apart when 2ndash;3 inches tall7. WateringKeep soil consistently moist but not soggyMulch to retain moisture and keep leaves tender8. FertilizingLight feederMix compost into soil before plantingOptionally apply diluted fish emulsion every 2ndash;3 weeks✂️ HarvestingBaby Leaves: Start harvesting in 20ndash;25 days (4ndash;6 inches tall)Mature Leaves: Ready in 45ndash;60 daysUse scissors to cut outer leaves first, or cut entire plant 1 inch above the base to encourage regrowth♻️ Succession PlantingTo make the most of your 40/200/400 seeds:Sow small batches every 2ndash;3 weeks for a continuous harvestGreat for containers, garden beds, or raised beds🪴 Container Growing TipsUse containers at least 6ndash;8 inches deepGrow baby mustard for cut-and-come-again harvestsPerfect for patios or small spaces🐛 Pests ProblemsFlea beetles (tiny holes in leaves): Use row covers or neem oilAphids: Spray with soapy water or neem oilBolting: Happens in heat or drought; grow in cooler temps and keep soil moist🥬 Culinary UsesEaten raw (baby leaves in salads)Stir-fried, steamed, sauteacute;ed, or pickledPairs well with garlic, soy, sesame, vinegar