Key Characteristics:

• Flavor: Spicy, sharp, and peppery with a distinct horseradish-like "kick" or wasabi-like heat. The flavor is much more intense and concentrated than mature mustard greens. The heat is immediate and bright.
• Texture: Delicate and tender stems with small, rounded or slightly serrated leaves (depending on variety).
• Appearance: Visually striking. Stems are often white or pale green, while the cotyledon leaves can range from bright lime green to deep purple or burgundy. The color variety adds dramatic flair to dishes.

Why They Stand Out:

1. Intense, Zesty Heat: They are among the spiciest of all microgreens, providing a flavor punch that awakens the palate.
2. Exceptional Nutrition: Like other brassicas, they are loaded with vitamins A, C, E, K, and B-complex. They are particularly rich in antioxidants and enzymes.
3. Vibrant Color: The purple and green varieties make them a favorite for edible garnishes that add "wow" factor.
4. Fast & Easy to Grow: Similar to radish, they are very beginner-friendly with a quick turnaround.

Culinary Uses:

Use them where you want a burst of peppery heat and color:

• Salads: Adds a spicy accent. Use sparingly or mix with milder greens like pea shoots.
• Sandwiches & Burgers: A single layer replaces mustard condiment and adds crunch (e.g., on roast beef or pulled pork sandwiches).
• Asian & Fusion Bowls: Perfect topping for sushi, poke bowls, ramen, or bao buns.
• Garnish for Rich Foods: Cuts through fatty dishes like grilled cheese, creamy soups, or deviled eggs.
• Salmon & Meats: A beautiful and flavorful garnish for seared fish or steak.