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Mustard Greens - Young greens are the best to use in salads. Older leaves, which have stronger flavor, are better stir-fried, steamed, or sauteed.

Tatsoi..Asian greens such as tatsoi may be used fresh in salads, stir-fried, or steamed. Tatsoi forms a deep green rosette with white stems. Harvest immature leaves for use in salads.

Mibuna... This Asian green derives its name from Mibu, in the Kyoto prefecture of Japan. Its long, narrow, dense leaves have a mild mustard flavor that is delicious in salads. Harvest baby greens in as little as 21 days from planting.

Cut-and-Come-Again Lettuce - varieties of lettuce you can cut, and that will grow back (like grass)