Aka Sui Cai, Xui Cai. (21 days). A very graceful salad green with a sweet, mild flavour and strong resistance to bolting. So attractive that it's often grown as an ornamental! A great cut-and-come oriental green., whose young stalks can also be cooked like broccoli.

Long to try all of our tasty mustard greens but have limited space? We've created a mix of five of our mustard greens to enable you to grow a beautiful, colourful patch for your salads and mesclun mixes.

(70-80 days) This Japanese variety grows 12-14" tall and is considered one of the most attractive mustard greens. Its beautiful leaves are dark purple, round, and savoyed with white veining. Medium-hot,the leaves can be eaten fresh in salads when young or steamed or sauteed when older.

(43 days) This eye-catching Japanese mustard green has large leaves of a deep burgundy colour, and is apparently a hot new plant for the flower garden. Growing 1-2’, it has excellent cold tolerance and a milder mustard flavour than most. Can be eaten raw or cooked.

(40 -60 days) Pre-1880's. An old favourite in the hot, southern U.S., this mustard green is also cold-tolerant. Plants grow to 24" with large, bright green leaves that have attractive frilled edges. The young leaves can be added to salads and the more mature are good in stir-fries and soups.

(45-55 days) An attractive, mild-flavoured Chinese mustard that is very cold hardy (folks in Alaska love it – it can be dug out from under snow!). Grows to 12”, with small, spoon-shaped leaves that can be continually harvested, and are excellent eaten fresh (when small) or stir-fried.

(40 days) A nutritious, easy to grow leafy green vegetable, rich in nutrients, that can be eaten like spinach. Cold-and-heat tolerant, it grows to 2’ tall, producing an abundance of mild-tasting, dark green, shiny leaves.