Heirloom – The large, cupped leaves with emerald green color have a purple tinge that becomes more intense as the leaves mature. It has a moderate mustard flavor. Both the leaves and stems can be pickled, used in stir fry, steamed or added to salad. The cupped leaves make it easier to wash and the salads are loftier than other varieties. Tolerates cold weather. Plant in sun to part shade. (Maturity: 21 days baby, 40 full size)