Brassica juncia OP Heirloom
40-60 days to maturity
Traditional and most commonly grown variety of Chinese mustard. Pungent and peppery reminiscent of wasabi mustard. Loose heading type with broad green leaves and thick wide stems. Young mustard greens are often used raw in salads while mature mustards are best eaten cooked. Grows quickly in cooler weather. Plant early spring, or late summer for a fall harvest.