Mustard Greens, Elephant Ear
(Brassica juncea) Annual in the Brassica Family, native to Asia. A quick-growing Asian cultivar acquired from a Japanese farmer friend. We call it “Elephant Ear” because of its roundish, slightly wrinkled leaves; our farmer friend didn’t have an English name for it. Spicy like wasabi. Eat raw or steam only very lightly to retain the delightful aromatics. Flavor gets stronger with age, especially when flowering starts.
Planting suggestions: Average garden soil sufficient; will tolerate some clay. Direct sow (do not sow in flats and transplant) in Spring, and again in late Summer. Thin to 12” apart for full-sized plants, closer for “cut-and-come-again” harvest of baby greens. Can overwinter with protection.
Contains at least 100 seeds. Packed for 2016.