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Organically grown. Vietnamese mustard can be stir-fried or mixed with other salad leaves. Worth growing for its flavour. It is sweet with a peppery kick, but not quite as ferocious as winter mustards. Before the flowers open the buds form tiny, broccoli-like, lime green florets, which are great for adding flavour and texture to salads. Sow in mid spring in modules or directly where you want to grow it if the ground is warm. Grown by Adele Crocker and Maggie

Mr Hongs Vietnamese mustard - Brassica juncea

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