(Brassica rcampestris) Also known as 'Mustard Spinach', or 'Tendergreen'. Large, thick, smooth leaves on upright plant. Milder than regular mustard greens. Heat & cold tolerant. Leaves and flowering stems used raw or cooked, with flavour between mustard greens & cabbage. 1000 seeds
Long, thin, bright green leaves with heavily serrated edges. 30-50 days. 1000 seeds
South American heirloom dating back prior to 1880. Large, wide, long, oval, bright green leaves, curled & fringed on the edges. Slow to bolt. 45-70 days. 1500 seeds
(Brassica juncea) Chinese mustard. Vigorous plant with bright green, frilled leaves and mustard pungency; bud shoots also delicious & edible. This rare plant species forms a distinct "horn" in the centre of its stem. Use in salads, stir-fry or cooked (cooking removes hot flavour). 45 days. 1000 seeds
(Brassica rapa) Japanese heirloom. Large, purple-red, frilled leaves with white mid-ribs. Plant height to 1m. Flavour is hot & spicy, and is more insect resistant than other varieties. Remove outside leaves as required. Slow to bolt. Use in salads, stir-fry or cooked (cooking removes hot flavour). 30-50 days. 1200 seeds
(Brassica hirta) Grown to harvest seed which is ground & used as mustard, or sprouted or grown as green manure crop. Young leaves also used for flavouring in salads. Easy to grow. 1000 seeds
