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100.0% would recommend this item to a friend.
0 out of 0 people found the following review helpful:
What are the pros? Flavor, quick growth,slow bolt
What are the cons? None
I planted these mustard greens at the end of June to replace a bed of spinach that was done for the season. Within about 2 weeks, I had harvestable greens. So far, no pests, but just wonderfully green, flavorful leaves. When you take a bite of a fresh leaf, the initial taste is quite mild and then a strong, but pleasant, mustard flavor kicks in after about 10-15 seconds. I think it's great, but my wife thinks it's a bit strong. Most of our use has been to cook these greens, especially for Indian saag, which is traditionally made with mustard greens. Once cooked, the mustard flavor pretty much goes away and the flavor is quite mild. So far (as of mid august), only a few plants are even flowering (the flavor does not seem to change when the plants flower as with lettuce). Keep in mind, however, that this is coastal New England, where our average summer highs are in the mid to upper 70s, max. Overall, I'm extremely pleased -- one of the best leafy greens I've ever grown.
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What are the pros? Grows well & is pretty
What are the cons? Very spicy!
A very pretty, easy to grow fall green. It was just too spicy for us. If you are braising it and put your face over the pot it will make you cry!
3 out of 3 people found the following review helpful:
What are the pros? hardy
What are the cons? none
Planted last fall. It tasted like wasabi to me. I like this mustard green shredded on top of cheese pizza with dill and red Thai chili peppers. It's a welcome volunteer around the garden beds.
1 out of 1 people found the following review helpful:
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We have grown this in our greenhouse here in AK for a few years now. Does very well in there. Some of the best greens I have ever had!
I've never ate mustard greens before, but figured I should start growing things that do well in the deep south, and well, these seem o thrive here in Houston, TX. Out of all my fall seedlings, these were the first to sprout. Can't wait to try them in recipes!