Texsel is especially good for temperate climates, it is fast growing even at relatively low temperatures. A fairly hardy, mild cabbage flavor, nutritious greens type originating from Ethiopian Mustard. Chopped finely and used in mixed salads or eaten cooked. Fast growing and popular for salad leaves if cut young and tender under 12” tall. Older leaves are cooked like cabbage leaves. Immature flower stems are cooked like broccoli. Also known as Ethiopian kale, Ethiopian mustard, Ethiopian rape and Abyssinian mustard. Seeds can also be crushed and used as a condiment. Tags: Color: Green, Season: Spring Fall.
The center of biological diversity for Texsel Greens is east central Africa. Cultivation is thought to have started there about 4000 years BC. Brassica carinata is a member of the Triangle of U species in the agriculturally significant Brassica genus. It has 34 chromosomes with genome composition BBCC, and is thought to result from an ancestral hybridisation event between Brassica nigra, genome composition BB, and Brassica oleracea. Delicious mustard greens recipes