Mustard - Japanese

Osaka purple,, mustard - (Japanese strain, European origin) This broad-leafed mustard has reddish leaves. It tolerates cold weather. Grows fast in warm weather. Both leaves and stems can be pickled, stir-fry, steamed or added to salad. The younger the leaves are picked, the milder their flavor will be. Individual leaves or the whole plant may be harvested.

Mustard - Japanese

 

Komatsuma, mustard - (Japanese strain, European origin) A Japanese variety that excellent for salads as tender leaves remain delicious even when plants are large. Delicate mustard flavor makes it nice for braising too; very nourishing.

Mustard - Japanese

 

Mizuna - Extremely mild, yet definitely a mustard flavor. Tastes great in salads even for those that dislike the spicyness often associated with raw mustards. Also an excellent cooking green

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