Mustard
The plants are easy to grow and produce seed in as few as 60 days
Mustard in all its forms—shoots, leaves, flowers, whole seed, powdered, or prepared—is a flavorful,
Asian mustards are diverse, prolific and interesting. In the Far East, the most common use for mustards is pickling. They are also common in soups and stir-fries in both China and Japan, as well as salads,
Baby leaf mustards are making quite an inroad into Western cuisine, particularly in salads, where they add an appetizing flavor and texture. The delicately spiced greens are striking in appearance, particularly the varieties with lacey or frilly leaves. Their colors, which range from bright light green to garnet red, also add appeal to salads or alongside a gourmet dish. These baby greens grow quickly, and young leaves can be harvested on the lower part of even a mature plant.
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Mustard Microgreen - Spicy Brown, Grow Year round
CARIBBEAN GARDEN SEED(Brassica juncea) Bred especially for microgreen production. Grow Year round, 5 days for microgreens. Culinary tips: Use in salad, soups, sushi o...
View full detailsMustard Microgreen SEEDS - Cho kara, (Brassica juncea)
CARIBBEAN GARDEN SEEDThis hot variety of mustard is bred especially for microgreen production. The cotyledons or seed leaves are medium green with white stems. Everyone...
View full detailsSPICY BROWN Mustard SEEDS - (Brassica juncea) ASIAN VEGETABLE
CARIBBEAN GARDEN SEEDThis medium hot variety of mustard is bred especially for microgreen production. The cotyledons or seed leaves are medium green with white stems. E...
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