Southern Giant Curl Mustard : ( 40 - 50 Days ) Heirloom Large, frilly light green leaves on sturdy, upright plants. Slow to bolt, and packed full of vitamins A, B, and C. Great when cooked as in stir-fry and soups or when young leaves are used fresh in salad. This vegetable can have leaves cut consistently and keep producing. The young leaves can be eaten fresh in salads, and the mature greens can be cooked in stir-
fries or soups. A light fall frost will make the leaves taste even sweeter.
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