These premium Jihong Erdaomei Mustard seeds are strictly cleaned and screened to filter out shrunken, broken and immature grains to ensure reliable germination. This biennial root mustard variety develops large, round fleshy tubers. The upper tuber part is green and the base is white. The flesh inside is compact and crisp, not easy to turn fibrous. It has strong disease resistance and stable high tuber yield. This mustard is specially bred for pickling processing.
Product Advantages Jihong Erdaomei Mustard features big round tubers and outstanding high yield. The tuber flesh is crisp with light spicy flavor, perfect for pickled preserved mustard. It adapts well to autumn cultivation and shows good resistance to common brassica diseases. Pair it with root mustard seeds and pickling vegetable seeds to expand your processing vegetable planting portfolio.
Growing Method Step 1: Select a sunny plot with fertile, loose, well-drained loam soil. Remove weeds and break up large soil clods. Step 2: Sow seeds thinly on the seedbed surface, cover lightly with 0.4cm fine soil and mist water gently. Step 3: Keep soil evenly moist, avoid waterlogging which triggers seed rot and damping-off disease. Step 4: When seedlings grow 4 to 5 true leaves, transplant them to the field, keep 30–35cm spacing between each plant. Step 5: Water regularly, apply phosphorus and potassium fertilizer during tuber swelling stage to promote root enlargement. Step 6: Control aphids and caterpillars which commonly attack brassica mustard plants. Step 7: Harvest tubers fully before heavy frost arrives, once the tuber reaches mature size.
Suitable Climate This root mustard is a cool-season crop, optimal growing temperature 12℃ to 20℃. It is mainly sown in autumn. Hot summer temperatures will prevent tuber formation and cause bolting.
Applications Great for commercial farm planting and home vegetable gardens. The large fleshy tubers are primarily used for pickling and making preserved mustard products.
FAQ Q: How long for Jihong Erdaomei Mustard seeds to germinate? A: In cool moist seedbed, seeds germinate within 5 to 8 days. High temperature slows sprouting.
Q: Is this mustard mainly for fresh eating? A: It is best suited for pickling. The crisp tuber makes high-quality preserved mustard.
Q: When should we transplant the seedlings? A: Transplant when seedlings develop 4–5 true leaves in autumn.
Q: What fertilizer helps tuber grow bigger? A: Extra phosphorus and potassium fertilizer during tuber swelling stage helps increase tuber size and crispness.
