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Although traditionally the dark green leaves are a staple in stir-fry cooking, the mild mustard flavor has become a welcome addition to fresh salad use. Typically young leaves are picked as baby greens for fresh use, grown out for more mature leaves for cooking. The flat rosette heads make an attractive display at market. Untreated seed.
|Botanical Name||Brassica rapa|
|Approx no. of seeds||n/a|
|Est. Maturity (days)||20-50|