Large purple mild to spicy mustard leaves. Leaves are slightly textured, flavor is zesty that you cannot get in store-bought mustard greens. Pick the mustard leaves instead of harvesting the roots, enjoy a harvest all season long and into the fall, light frost improves the flavor. Tags: Color: Purple, Season: Spring Fall Winter.
Probably first cultivated for its seed northwest Asia. Seeds can be ground as seasoning or used whole in soups, curries and pickling. Heating seeds reduces pungency. Secondary center of diversity in central and western China, eastern India, Burma and westward to the Near East. Mustards are a good source of vitamins, fiber, minerals, calcium and iron. Edible flowers. Delicious mustard greens recipes