Also referred to as Giant Japanese or Miike Purple, this easy to grow, vigorous brassica adds piquancy to salads and is good in stir-fries, quickly boiled, or pickled. Plant early in the spring or in mid-summer for fall harvests (about 1/4" deep). Plants will grow a foot tall with large, slightly fringed leaves of a deep purplish-red. They are winter-hardy and slow to bolt. Indian mustard is relatively unbothered by either insects or diseases. The flavor is mustardy but not really "hot" until it starts to bolt. In addition to spicing up salads, try a few leaves on a sandwich for the mustard flavor.