Beautiful mustard with dark green-purple leaves and bright
white veins. Eaten raw, they are spicy with a bit of a zing.
Lightly steaming will bring out a fuller flavor without the spicy
kick. Simply sow into prepared soil.and water moderately. Harvest at 4 to 6 inches
for salad or allow it to grow to full size for boiling greens. Great crop for spring, or
fall into early winter.
Approx 1,000 untreated seeds/½ teaspoon