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Adaptive Seeds Logo Bringing Biodiversity Back

Pacific Northwest Grown,
Open Pollinated, and Organic Seed

Mustard, Oak Fire (Organic)

Brassica juncea. 20 days baby, 40 days full.

A mix of gorgeous mustard greens perfect for salad mix. Or maybe it’s “georgeous,” which, to quote Urban Dictionary is “a transcendent beauty that forever consumes the hearts and minds of any who gaze at its stunning perfection.” Yes, that is a little hyperbolic for describing a mustard, but the excellent flavor and oak-shaped red and purple leaves with good moderate heat are hard to beat. Great for salad or bunching greens. Oak Fire has been our go-to spicy green for salad mixes. Bred in Oregon by Tim Peters of Peters Seed and Research for more cold hardiness and disease resistance than other red mustards. We have seen young plants go through 10°F with no snow cover or row cover.

Seed produced by Moondog’s Farm in Mabel, 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
$3.90

In stock

3 g ≈ 750 seeds
$6.90

In stock

1/2 oz
$9.80

In stock

1 oz
$12.80

In stock

1/4 lb
$36.00

In stock

Geographical Origin

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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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What others are saying

  1. garden cat

    Fire fire

    garden cat (verified owner)

    Where did you grow this variety? Washington

    I sowed these fairly late and overwintered under a cold frame in my Seattle garden. Just started harvesting in late February/early March. They are mostly green with some purple leaves. Quite spicy, and much less sweet than the Dragon Tongue I grew alongside this. Really nice to round out a late winter salad with some crisp heat.

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