Deluxe Brassica Blend

Deluxe Brassica Blend seeds bring together a diverse collection of brassica greens — including arugula, rapini, spicy hot mustards, and classic salad brassicas — into one carefully curated mix. Where a standard mesclun blend offers mild variety, this blend turns up the complexity with peppery bite, bitter depth, and bold mustard heat, delivering a full spectrum of flavour in every handful of greens.

Growing Guide

This blend is suited to cool-season growing, performing best in spring and autumn when temperatures stay between 10°C and 20°C (50°F–68°F). Most varieties in the mix reach harvest-ready size in 21 to 45 days depending on whether you cut at the baby-leaf or full-leaf stage. Sow seeds directly into the garden or containers after the last hard frost in spring, or 6 to 8 weeks before the first expected frost in autumn for a second harvest.

Choose a spot with full sun to partial shade — afternoon shade in warmer weather helps prevent premature bolting and keeps flavours from turning overly sharp. Prepare loose, fertile, well-draining soil with a pH of 6.0 to 7.0, and work in compost before sowing. Scatter seeds thinly across the surface or sow in rows, covering lightly with ¼ inch of soil. Thin or space plants to 4 to 6 inches apart once seedlings are established to allow good airflow and prevent overcrowding. Water consistently to keep the soil evenly moist. This blend is well suited to raised beds, in-ground rows, and deep containers alike, making it accessible for gardeners at any level.

Harvest & Use

For baby greens, begin cutting when plants reach 3 to 4 inches tall, typically within 3 weeks of germination. For more mature leaves with fuller flavour, allow plants to grow to 6 to 8 inches before harvesting. Use a cut-and-come-again approach — trim leaves to about 1 inch above the soil and the plants will regrow for multiple harvests throughout the season.

The flavour profile of this blend is layered and lively: arugula contributes its signature peppery nuttiness, rapini adds pleasant bitterness with a slightly herbal edge, and the hot mustard varieties bring a sharp, wasabi-like warmth that builds on the palate. Together they create greens that stand up well to bold dressings, sautéed garlic, and hearty grain bowls — not merely salad fillers. Lightly wilted in a pan with olive oil and lemon, this blend transforms into a satisfying side dish. Store freshly cut greens loosely wrapped in a damp cloth in the refrigerator and use within 3 to 5 days for peak flavour and texture.

A single sowing of this blend rewards the table from early spring through late autumn, making it one of the most productive and flavourful choices for any kitchen garden.