SuiDong Chinese Mustard

Description of the variety

It is a leafy vegetable from the Brassica juncea family. It features broad, slightly wrinkled green leaves with thick curling stems. The flavor is pungent and peppery when raw, but mellows with cooking or pickling. This variety is especially popular in Guangdong and Fujian regions, where it is used in preserved mustard dishes. It thrives in cooler seasons and is well-suited to Sydney’s mild autumn and spring climate. With proper care, it grows quickly and yields generously, making it a favorite among home gardeners and market growers.

Planting Guidelines

Soil: Rich, well-drained loam with pH 6.0–7.5

Sunlight: Full sun to partial shade

Spacing: 25–30 cm between plants; 30–40 cm between rows

Watering: Keep soil consistently moist; avoid waterlogging

Fertilization: Apply compost before planting; boost with nitrogen during leaf development

Propagation: Direct sow seeds or transplant seedlings

Harvesting: Pick leaves when they reach 20–30 cm or harvest whole plant before flowering

Additional Remarks

SuiDong Chinese Mustard is prized for its bold flavor and versatility. It is especially valued for pickling and traditional Chinese dishes.

Diseases Information

Planting Timetable

MONTH

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

SOWING

TRANSPLANTING

HARVEST