Matures in about 80–90 days . These seeds are milder and commonly used for classic table mustard.
When the seedlings are two inches tall, thin them to about six inches apart. It feels cruel to pull up healthy plants, but this is how you give the remaining ones room to become giants. (Toss those thinnings into a salad—they taste like peppery sunshine.)
In as little as three to five days, you will see the first sign: two tiny, heart-shaped cotyledons pushing through the dirt. In a world of slow-grow tomatoes and patient peppers, mustard is the overachiever. Within a week, you have a seedling. Within three weeks, a leafy green.
These take slightly longer to mature ( 90–95 days ) and offer a sharper, more pungent heat.