Red Giant Mustard
A bold presence in the garden and in the kitchen, this Asian mustard has that hot "wasabi" flavor when raw and a mellow flavor when cooked. Baby leaves are often used in salad and super-greens mixes. The mature leaves are classic in stir-fry, soups, steaming, and pickling.
Easy-to-save seeds, and some folks let it self-sow in the semi-wild garden. A good candidate for Carol Deppe's "eat all" technique. 100 seeds