Osaka Purple Mustard

Scientific Name: Brassica juncea 'Osaka Purple'

Also Known As

Osaka 'Giant Purple Mustard'

Plant type

herb, annual / biennial, fruit / vegetable

size

H: 12"-15"
W: 12"-15"

planting zones

1-12

More Options

Osaka Purple Mustard plant details

Osaka Purple Mustard is a broadleaf deciduous annual / biennial fruit / vegetable or herb with burgundy, green and purple foliage. In spring and summer yellow flowers emerge. Features grassy texture. Grows well with sun - bright shade and even moisture - regular water. Does well in average, rich and well-drained soil.

CHARACTERISTICS OF Osaka Purple Mustard

Plant type: annual / biennial fruit / vegetable or herb
Plant family: brassicaceae
Foliage: deciduous burgundy, green and purple
Mature size: 12 IN - 15 IN - wide, 12 IN - 15 IN - tall
Flowers: yellow blooms in spring and summer
Uses: container plant, culinary, easy-to-grow, edible, self-sowing, winter interest

GROWING CONDITIONS for Osaka Purple Mustard

USDA Zones: 1 - 12
Sun exposure: sun - bright shade
Watering frequency: even moisture - regular

Soil needs: average, rich and well-drained

Nursery contributed plant descriptions

Designer Veggie!! I first saw this plant in a big pot in India and obtained seed. It's a cold weather grower and makes a great specimen, even in winter! The leaves give a kick to salads, soups or stir fries (use the outside leaves to keep plants pretty). Alas, this is technically an annual but it reseeds itself and reincarnates in the fall each year! It's a Hindu thing…and a purple passion edible!

By: Secret Garden Growers

One of the most admired vegetables in my garden. If planted in the fall, the plants will grow vigorously through the winter, becoming 15” tall and wide with deep purple leaves and white stems. Guaranteed to become a conversation piece. When grown during the warmer months, the coloration is less intense but still very ornamental. Plant the seedlings 10” apart and keep them well fertilized and watered to ensure fast growth and a mild mustard taste. Full sun is best in the fall, part shade in the spring. A great spring filler between winter and summer crops. Harvest the young leaves for a sprightly addition to salads, or use them in stir-fries. Balance the spicy taste with sturdy seasonings like sesame oil and soy sauce.