Spicy and hot when fresh, the vibrant green, deeply frilled, finely cut leaves of this mustard mellow when cooked. The upright plants do not bolt to seed in the heat as quickly as most others. Harvest the tender baby leaves for salad and use the mature leaves for cooking.
- Leaves are frilly enough to dress up a sandwich and they're very spicy
- Light cooking dispels mustard heat to reveal a very sweet and full flavor
- Direct seed as soon as soil can be worked, sow every 3-weeks into fall for a continuous harvest
- Use floating row cover when planting to protect from flea beetles
- Certified organic, free of GMOs