Delicious for salads and sandwiches. Sow two days after cress for maturing together.
Traditionally sown with cress for 'Mustard and Cress' garnish for sandiwiches and salads. Stronger flavour than cress and also faster growing.
A really interesting addition to any salad or fish dish, the flavour is almost like new potatoes but with a tangy mustard taste. Sow March to August. Harvest April to September.
Deepest green leaves are spoon-shaped with prominent white midribs. Very cold tolerant, perfect for winter salads. Oriental type mustard is delicious for fresh leaves when young or as cooked greens when slightly larger. Extremely nutritious.
Grow as Mustard and Cress inside. If grown outside it makes an excellent cut and come again crop.
Smooth, rich green leaves are fast to mature and hold well in warmer areas so you can pick longer. Fine cooked green or used in salads. 2 g. plants about 150 ft. About 48 days to picking.
Holds well in warm weather. Frilled, brilliant green leaves are best when young. A traditional Southern favorite as a cooked green. 2 g. plants about 150 ft. About 56 days to picking.
Finely cut and curled leaves of this Japanese variety are tasty for stir-fry; tender, slender white stems also edible. Cold resistant plants. About 50 days to harvest.
Gorgeous Oriental-type mustard has excellent flavor and large, thick, purple-red leaves with slight puckering. High in vitamins, and heat tolerant. 40-65 days to harvest.
Produces large green leaves and tender stalks.
Maturing crops prefer cool harvest periods and will bolt to seed in excessive hot weather.
