Mustard, Dragon Tongue / Ho Mi Z (Organic)

Brassica juncea. 20 days baby, 40 days full.

Hands down the most beautiful red mustard for salad mix. The leaf color is green and purple, hard to describe, and reminiscent of the 1990s fractal posters that Sarah had in her room as a teenager. Very slow to bolt in spring, it has the perfect balance of sweet and spicy flavors. Sizes up enough to be used in stir-fry. Bred by Frank Morton of Wild Garden Seed in Philomath, Oregon, and renamed Dragon Tongue by Elanor O’Brien of Persephone Farm in Lebanon, Oregon. It is Frank’s favorite fall mustard and Andrew’s favorite spring mustard. Selected from a cross between Horned and Miike mustards.

Seed produced by Avoca in Corvallis, Oregon.

As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab. 

1 g ≈ 250 seeds

In stock

3 g ≈ 750 seeds

In stock

1/2 oz

Out of stock

1 oz

Out of stock

Geographical Origin


Sow in pots indoors February through May or August through September. Transplant 3-4 weeks after sprouting. May also be direct sown in early spring or late summer. Hot weather may cause premature bolting and/ or extra spicy flavor. Succession sow to extend harvest. Flowers are edible.

Seed Saving

Collect seeds from overwintered or early spring sown plants, selecting for slowest bolting. Cut seed heads when pods are dry, thresh by hand or by dancing, winnow to clean. Isolate from other Brassicas of the same species by ½ mile.

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5 out of 5 stars

2 reviews

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What others are saying

  1. Don Peterson

    Best mustard

    Don Peterson

    Where did you grow this variety? Oregon

    I’ve grown dragon tail mustard for several years and love it. The taste is superb:somewhat spicy but not overwhelming when used in a mix. The plants are vigorous and beautiful, and they bolt later than most mustards. They have overwintered reliably in simple hoop houses.

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  2. garden cat

    Sweet and spicy

    garden cat

    Where did you grow this variety? Washington

    Second year sowing this variety in Seattle and it overwintered nicely under a semi-cold frame. It’s ridiciulously sweet followed with a spicy zing. The stems are quite solid and thick, perhaps because I sowed them with a little more room this year. They are also gorgeous with the dark purple and greens. Previous sowing was a little less sweet and a bit more spicey, done in my main garden bed in an early spring sowing without protection. Those plants had thinner stems, but were more closely planted together.

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