Tendergreen Mustard is a flavorful cold-weather green that is wonderful featured in salads or cooked dishes. It makes a great spinach substitute. Enjoy fresh Tendergreen.

This versatile Japanese green is called mustard spinach, spinach mustard, or komatsuna, but it's neither mustard nor spinach! Whatever its name, this delicious, leafy green is milder than other mustards, very easy to grow, and quickly produces flat, smooth, dark, glossy green leaves that can be picked as baby greens or grown to full size. Hardy and productive plants are slow to bolt and tolerate cold, heat, and dry conditions; although best results in cool weather.

A very popular addition to gourmet salad mixes. Serrated green leaves offer interesting texture to blend with other varieties of lettuce. The younger the growth, the more mild the flavour. As a baby green 17 to 21 days to harvest. Full grown, 40 Days to harvest!

Spicy mustard flavor adds zing to salads and is a frequent addition to spring mix. Narrow leaves are dark green and serrated. Excellent for baby vegetable and salad mixes. 

Hon tsai tai is an Asian leafy plant that has dark green leaves with purple veins. Interesting to this plant are the stems, which are a rich deep purple color with tiny yellow flowers. Hon tsai tai has a flavor very similar to broccoli raab, but not as strong: it's sweeter in flavor with a more delicate textured leaf

Hon Tsai Tai is a type of leafy green vegetable, also known as purple choy sum, known for its purple stems, dark green leaves, and yellow flowers. It is a descendant of Chinese flowering cabbage, closely related to yu choy, and has a mild, sweet mustard flavor similar to broccoli rabe but with a more delicate texture. It can be eaten raw or cooked, is used in stir-fries, soups, and salads, and is entirely edible from stems to flowers. 

Appearance: Dark green leaves with purple veins and deep purple stems. It produces small, yellow flowers.

Flavor: Sweet and mild with a hint of mustard, similar to broccoli rabe but less strong.

Texture: Delicate leaves and crunchy stems.

Uses: All parts of the plant are edible and can be eaten raw or cooked. It is common in stir-fries, soups, and salads.

Growth: It is a fast-growing, cold-hardy, and disease-resistant plant. 

Green Wave Mustard is a popular variety known for its upright growth, dark green, heavily curled leaves, and mildly spicy flavor. It's often used for baby greens in salads or as a cooked vegetable, where the flavor mellows. Green Wave is also slow to bolt, making it a reliable choice for summer harvests. 

Here's a more detailed look at Green Wave Mustard:

Appearance:

Leaves: Dark green, heavily curled, and frilly.

Plant Height: Up to 2 feet. 

Flavor:

Raw: Mildly spicy and peppery, similar to arugula.

Cooked: Mellows and becomes more palatable. 

Growth Habits:

Upright: Grows upright, making it easy to space out in a garden. 

Bolting: Slow to bolt, meaning it will produce leaves even in warmer weather. 

Maturity: Reaches full size in 45 days from seeding. 

Uses:

Salads: Young leaves are perfect for salads, adding a peppery kick. 

Cooked: Mature leaves can be steamed, stir-fried, or added to soups and stews. 

Microgreens: Also suitable for growing as microgreens. 

Mix between spinach and butter lettuce. 

Can be eaten raw or can be cooked.

Claytonia, also known as Miner’s Lettuce, is a tender, mild-flavored leafy green perfect for cool-season salads and foraging. Its unique circular leaves and delicate white flowers make it not only nutritious but also visually striking in any garden or wild patch. A powerhouse of vitamin C and antioxidants, it was a vital green for Gold Rush miners—and it’s still a favorite for gardeners and chefs today!

Best enjoyed on sandwiches, in mashed potatoes, salad dressing, Deviled Eggs, you name it. 

Green serated leaves.

Brassica juncea 40 days. Probably the prettiest mustard green we’ve seen, Dragon Tongue is a sweet and jaw-dropping beauty. Frilly, crinkled leaves are vibrant green with purple veins and thick, brilliant white midribs. With a flavor to match its looks, it’s full-flavored and succulent without being overly spicy. Superb in stir-fries or robust winter salads.

One of the most stunning red mustards for a salad mix you will find.

Fluorescent green leaves are highlighted by electric purple edges.

Dragon Tongue Mustard has the perfect balance of sweet and spicy so hard to find in mustard.

Slow to bolt.

Makes a great stir-fry as well.

Soil Temp for Germ 40–75°F

Seed Depth ¼"

Seed Spacing 1"

Days to Emergence 2–15

Thin Plants to 6–18"

Row Spacing 9–18"

Fertilizer Needs Medium

Green Frill mustard is a common salad green, pot herb, braising and pickling green in a diversity of cuisines from Asia to Europe to South America. Its ornately perforated leaves hold vinaigrettes beautifully and its succulent texture mixes well with other salad greens. Green Frill mustard pairs well with beef, pork, grilled fish, garlic, creamy soft and fresh cheeses, nutty oils, light vinegars, citruses such as grapefruit and lemon, mushrooms, fennel, cucumbers, tomatoes, avocados, cumin, basil, persimmons, pomegranates and stone fruits such as peaches and cherries.