A great new mustard green. It has huge leaves with amazing wiggly white ribs and purple highlights. 
It is mildish when young and small quantities can be added raw to salads. As it gets bigger it gets hotter raw, and then is really nice cooked, leaving just a slight spicy tingly richness in the flavour. 
We grow this every year using it young in winter salads then as it matures cooking it in stirfries, curries and as a side-dish.
Sow after mid summer and harvest in autumn, winter and on into early spring. Also good grown overwinter in a tunnel. Sow in shallow drills, thinning to 15cm (eat the thinnings) or in modules and plant out. Water well in dry weather for nest results. Start harvesting when the plants reach 15cm, either cutting entire plants or harvesting leaves as required.