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MUSTARD GREENS for eating COOKED: These oriental vegetables are from the mustard family. Hot when raw, but cooking removes the mustardy 'heat' and leaves a really nice rich flavour. Apart from the great taste, an advantage of these is that they are left alone by many pests - they're only attractive to animals that know how to cook! Giant Miike Mustard Greens for cooking Now here's a new one from Japan. (Pronounced 'mee-kay', if you were wondering.) This is a green for cooking (like chard, spinach etc) from the mustard family. Raw it is ferociously hot - so hot you couldn't really eat it -but that's not how its meant to be used. It is for cooking - when cooked the heat almost completely disappears, leaving a really rich, full flavour, with just a little bit of spicy zing. This has been selected for its very large, oval and deeply savoyed leaves. The plant is ready in about 3 months and can weigh up to 5 lbs! Order OVGM approx 400 seed £1.05   When? Sow in mid-summer, for harvest of large heads starting in autumn, over winter, and on into spring. (If you sow them in Spring, they will just run straight to seed.) "Bau Sin" Mustard Greens for cooking This is an unusual mustard green which we tried for the first time this year, and was really very nice. It has golden-green oval leaves, a bit like a giant mibuna. It is MUCH less hot than some others, so good if you like to add a bit of spice to a salad. It is medium-spicy raw, but is normally used cooked, when as with all the mustard greens, the heat disappears. The sprouting shoots are particularly sweet cooked like broccoli. This probably represents a whole new family of mustard greens that we will definitely keep an eye out for in the future! Or maybe we might even cross it with something funky from the seed-bank and see what happens . . . . Order OVBS approx 200 seed [CO1] £1.19   When? Normally sown in midsummer, for harvest of leaves from the end of summer on to autumn. (We did try sowing this one in spring as well, and it just ran straight to seed. So definitely sow from midsummer, as shown below, and it will do wonderfully.) "Green Wave " Mustard Greens for cooking A well-known and longstanding favourite mustard green that can crop most of the year. This particularly vigorous strain was reselected at Gathering Together Farm. The great thing about Green Wave is that unlike most other mustard greens it really doesn't bolt very easily, so you can sow it both in spring and midsummer. It is also really tasty. Additionally, it is very cold-resistant - so not only can you extend the season in a polytunnel - but also we find that plants left outdoors often overwinter perfectly well, making a good crop of leaves in spring. All in all, a hardy and easily grown plant, making masses of cooking greens. When it finally does run to seed, the flower shoots are very nice cooked like sprouting broccoli, too! Hot and spicy raw, tasty and mild cooked. Order OVGW approx 200 seed [CO1] £1.35   When? You can sow it most times of the year. Normally though, sow in spring (earliest under cover) & again after midsummer.   "Osaka Purple " Mustard Greens for cooking Osaka is a deep purple mustard green, with nice oval leaves and white veins. They make a big rosette and eventually a heart as well. This is nice seed from Frank Morton specifically bred for home gardeners. It is a particularly vigorous variety, growing on well even in less than ideal weather. Very easy to grow, and very cold-hardy, standing on into winter. This particular strain has been selected for chemical-free growing and cold winters! Hot and spicy raw, tasty and mild cooked. Order OVOP approx 200 seed [CO1] £1.35   When? For sowing just after midsummer, and harvest overwinter. Osaka Purple should only be sown after mid-summer; it will bolt if sown in spring.