Florida Broadleaf Mustard is a very popular variety of Mustard Green. This fast growing mustard variety is ideal for home and market use and produces large, broad light green colored oval leaves with a slightly serrated edge and greenish-white ribs. Grows to about 10 inches in height, features a sharp cabbage like flavor and is very high in Vitamin C. Used for greens, in soups, stir fry or in any recipe that calls for cabbage.

Mississippi State University says this about Florida Broadleaf Mustard:

Matures in 40 days.

Southern Giant Mustard, also known as Southern Giant Curled Mustard is a slow to bolt mustard variety that produces sturdy upright plants that yield wide, bright green leaves with a frilly edge. The leaves have a very mild taste and are delicious when cooked like spinach, in soups, casseroles, beans or used raw in salads.

Best harvested during cool weather when the plants are still young. Does well in cold climates and can be sown very late in the year.

A favorite in the Southern states since before the American Civil War.

Matures in 45 days.

Tendergreen Mustard Spinach, also known as Komatsuna, is a Japanese green that has been known in North America since at least the 1930's. Though not actually a true mustard, for its scientic classification is Brassica rapa var perviridis which places it only in the same family of plants.

Features thick, smooth, glossy green leaves of an oblong shape.

Tendergreen Mustard is widely used both in stir fry and in salads. Its tender leaves, as well as its flowering stems, are used raw or are cooked and have a flavor between mustard greens and cabbage.

Tendergreen Spinach Mustard is extremely hardy and is tolerant of drought and cool temperatures. It can stand temperatures to -12 Centigrade and can be sown throughout most of the year.

Matures completely in 40 days, but can actually be ready for the table in only 3 weeks!