Heirloom Herb. The Japanese green is well known in culinary circles. Vigorous, high yielding plants are loaded with broad, light green, deeply serrated leaves highlighted with distinctive white ribs. This mustard is more heat tolerant than many greens and will resist bolting.
How to Grow
Similar to other members of the Brassica family. Sow seeds in early spring or in mid August about 2.5 cm (1″) apart and 8-15 mm (1/4-1/2″) deep in rows 60 cm (24″). Thin seedlings to 15 cm (6″) apart in the row.