Komatsuna Seeds, Spinach Mustard "Old Tokyo":
Description: (Brassica rapa var. perviridis). The old and traditional Komatsuna strain from Tokyo, Japan, makes a perfect spinach substitute. It might be hard to believe that Komatsuna is actually a mustard! The leaves combine the best qualities of spinach and mustard, with a mild and sweet flavor reminiscent of spinach but with the powerful nutrition of a mustard! The leaves are very high in vitamins A and C, and it is a good source of vitamin K, folate, and minerals such as calcium and iron.
Description: (Brassica juncea var. napiformis). This unusual root crop is a winter staple in northern China and parts of Japan and may be poised to become the next exciting winter crop for market farmers and homesteaders. Roots are smooth and shiny like a baldhead and have a mild spicy mustard flavor. A refreshing, cool-season crop that is typically pickled or stir-fried, this crunchy and juicy root is considered a good source of vitamins and nutrients during the long winter months.
Mustard Seeds, Chinese Giant Leaf:
Description: (Brassica juncea). The leaves of this monstrous mustard from China reach an astounding 3 feet long and 1.5 feet wide. We enjoy this variety for its large succulent leaves and thick, crunchy white midrib. The flavor is exceptionally sweet and mild for a mustard, making it suitable for raw eating in salads and a top choice for pickles, stir-fry and steaming.
Description: (Brassica juncea). Curled and very frilly medium green leaves stay tender to a good size; upright plants reach 2 feet in height. Green Wave mustard has a nice and spicy flavor. A high-yielding type that makes a good crop in home or market gardens, and makes choice micro-greens. All-America Award winner in 1957.
Mustard Seeds, Japanese Giant Red:
Description: (Brassica juncea). Beautiful, large Japanese type. Purple red leaves with a delicious, strong, sharp, almost garlic-like, mustard flavor. Tasty stir-fried or boiled, and makes a great pickling variety.
Mustard Seeds, Southern Giant Curled:
Description: (Brassica juncea). Large, upright plants with crumpled leaves that have a delicious mustard taste; slow to bolt and very easy to grow. An old heirloom from the Southern U.S. and makes a mighty swell mess of greens.
Description: (Brassica juncea var. integrifolia). A unique regional delicacy in Japan, this mustard green has a “knotted,” bumpy base and sweet flavor with just enough pungency to make your nose tingle. Known as the only type of takana mustard that can be eaten raw; this easy-to-grow brassica has been recognized by the prestigious Slow Foods Foundation, thanks to its rich history and phenomenal flavor. Originally developed by a small farmer and seed storeowner in Unzen, the variety almost disappeared in the 1960s. Luckily, in the early 2000s this regional treasure was unearthed and shared by Iwasaki Masatoshi, and is currently being safeguarded by a group of local farmers.
Description: (Brassica juncea). This is a mustard green with an uncanny resemblance to wasabi; allow the pleasantly pungent flavor and unmistakable nose tingle wash over your senses! Shocking chartreuse leaves with frilled edges make this a wild addition to a salad mix. Try roasting or stir-frying the greens, allowing a little oil and heat to mellow out the flavor.
