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An oval-shaped, long stemmed salad green with a mildly distinctive mustard taste. It can be combined with mizuna or other young greens as a flavorful complement to a mixed salad.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A variety of mustard seed that is smaller and has a much stronger flavor than white mustard seeds. Brown mustard seeds can be sold whole and used as a seasoning, ground into a powder, or used in the production of a variety of European and Asian prepared mustards.

A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.