Hunar SetuHunar Setu is a social initiative that connects skilled artisans and craftsmen with buyers, businesses, and communities that value their work. India’s artisans carry centuries of tradition, culture, and craftsmanship, but many of them struggle to access markets, technology, and fair opportunities. Hunar Setu was created to bridge this gap.https://www.hunarsetu.com/s/62ea2c599d1398fa16dbae0a/676523772eb3cf19c22b9674/hunarsetu1-logo-1--480x480.png
Vatika Business Park, Sector 49, Sohna Road122018GurugramIN
Hunar Setuhttps://www.hunarsetu.com
Vatika Business Park, Sector 49, Sohna RoadGurugram, IN
Purple mustard greens are vibrant, leafy cool-season vegetables (Brassica juncea) featuring striking deep maroon, purple-bronze, or purple-veined leaves..
Appearance and Flavor
Taste: They offer a bold, spicy, and peppery kick (similar to wasabi or horseradish). Young baby leaves are mild and sweet, while mature leaves turn sharper and more pungent.
Culinary Uses
Raw: Toss young, tender baby leaves into salads and sandwiches to add a colorful, spicy crunch.
Cooked: Braise, sauté, or add mature leaves to stir-fries, soups, curries, and stews to mellow their sharpness and add rich depth.
Nutritional benefits: Like other purple plants, they get their color from Anthocyanins From Purple Mustard Leaves and are loaded with Vitamins A, C, K, and fiber.
Growing Guide
Sunlight: Plant in full sun (4 to 6 hours of direct sunlight daily) to bring out the deepest purple leaf color.
Soil: Grow in rich, fertile, and well-draining soil with a pH between 5.5 and 7.0.
Watering: Keep the soil consistently moist. Dry soil causes the leaves to become tough, overly hot, and prone to bolting (flowering early).
Harvest: Snip baby greens in 20 to 25 days, or harvest full-sized heads in 40 to 50 days before intense summer heat arrives.
Purple mustard greens are vibrant, leafy cool-season vegetables (Brassica juncea) featuring striking deep maroon, purple-bronze, or purple-veined leaves..
Appearance and Flavor
Taste: They offer a bold, spicy, and peppery kick (similar to wasabi or horseradish). Young baby leaves are mild and sweet, while mature leaves turn sharper and more pungent.
Culinary Uses
Raw: Toss young, tender baby leaves into salads and sandwiches to add a colorful, spicy crunch.
Cooked: Braise, sauté, or add mature leaves to stir-fries, soups, curries, and stews to mellow their sharpness and add rich depth.
Nutritional benefits: Like other purple plants, they get their color from Anthocyanins From Purple Mustard Leaves and are loaded with Vitamins A, C, K, and fiber.
Growing Guide
Sunlight: Plant in full sun (4 to 6 hours of direct sunlight daily) to bring out the deepest purple leaf color.
Soil: Grow in rich, fertile, and well-draining soil with a pH between 5.5 and 7.0.
Watering: Keep the soil consistently moist. Dry soil causes the leaves to become tough, overly hot, and prone to bolting (flowering early).
Harvest: Snip baby greens in 20 to 25 days, or harvest full-sized heads in 40 to 50 days before intense summer heat arrives.
Country of origin
India
Brand
NATIONAL SEEDS CORPORATION LIMITED
Common name
Seed
Net Quantity
10 gram
Package Dimension
15L x 6W x 2H cm
Manufacturer or packer name
NSC-RANCHI
Manufacturer or packer address
Opposite Krishi Bhawan, Near Reliance Smart, Kanke Road, Ranchi