For over fifty years, gardeners have been growing this speedy mustard green for spring and fall harvesting. It goes from seed to baby green in just 21 days with full-sized plants maturing 45 days from seeding. It’s also slow to bolt and has beautiful frilly green leaves. Use the baby greens to add a peppery kick to mixed salads or mellow the heat in the mature leaves by lightly stir-frying.
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