Green Wave Mustard

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A traditional Southern-style curled mustard green, with deep, rich flavor. Like most mustards, the leaves are hot and spicy when raw, but where it stands out is in the rich, complex, non-spicy flavor that appears when it's cooked. Overtops weeds, holds it's leaves up out of the mud, and maintains its excellent flavor after blanching and freezing, or fairly long cooking. More heat-resistant then most. Deer and most insects leave it alone. One of the highest-yielding vegetables: over a short spring season it can make pounds of greens for the freezer. (See Carol Deppe's account of using Green Wave for her "Eat-All" method in The Tao of Gardening) Best choice for a Southern-style "mess of greens", with or without bacon. 120 seeds