This Japanese heirloom is a showstopper. The leaves are deep burgundy-red with a pungent, wasabi-like heat. Best eaten raw in salads when young, or stir-fried.
Whether you are tossing Red Giant into a winter salad or simmering Florida Broadleaf in a pot of beans, starting from seed is the way to go. mustard greens seeds
The standard for Southern cooking. Large, smooth, dark green leaves with a mild, earthy mustard bite. Perfect for slow-cooking with ham hocks. This Japanese heirloom is a showstopper