Mustard Greens Giống
(Brassica juncea)
Mustard greens are a cruciferous crop (cabbage family) grown for the leafy greens that have a slightly bitter, peppery or mustardy taste. Mustard’s dark green color makes it a very nutritious leafy vegetable that can be grown year round in many parts of the world.
Florida Broadleaf
An open pollinated vigorous mustard that is well adapted to various conditions. It produces large broad leaves which are eaten cooked.
Suehlihung No. 2
This variety has lobed green leaves, can withstand both cold and heat, is slow to bolt, and can be harvested as early as 20 days after transplanting. Leaves and petioles used for pickling and stir-frying.
Khasi
Extremely spicy/hot variety from NE India with rounded, spiny leaves. Performs better than other varieties if planted during rainy season.
Mix Variety
Several Mustard Greens varieties originally from Northern Thailand.
Mizuna
Mildly spicy variety originating in Japan.
Dragon's Tongue
Green Wave
Caliente 199
Lao
Light green leaves with a white stem.