Tokyo Bekana Mustard
This mustard variety originates from Tokyo Japan, and is delicious! Light green frilly leaves with a peppery kick rich in protein, vitamin K, B6, B2, A, C, E, and minerals like iron. The seeds are traditionally used to make asian mustard which when ground in a mortar and pestle with yellow mustard seed, vinegar, salt, and a bit of white whine (or sake to keep things original), you have one of the most amazing mustards on the planet. Plants are cold hardy, and become more peppery as the hot weather sets in.