This is a beautiful mix of our Red Giant mustard and Southern Giant green mustard. It has a spicy flavor when used fresh, with a horseradish like bite. I like to roll leaves, then slice thinly into ribbons and add to salads. Also great on sandwiches, especially with roast beef, chicken salad, or on a cold turkey sandwich ;)
Mustard geens are more mild when sauteed in olive oil (with onions and/or other veggies, or alone), and they are more mild still when braised in stock - they're a traditional southern addition to a pot of collard geens.
You'll get at least 12 very large leaves in a bunch.