Purple Mustard from Osaka (Brassica juncea): mustard with large violet leaves and delicate taste. The plant is also ornamental, grows quickly, withstands low temperatures well, but suffers with intense heat. The fleshy leaves tend to become leathery when they are large, so they should be eaten raw when young, and cooked later. It is slightly less aggressive than the Indian Red Mustard to which it closely resembles: this variety should be grown if you live in areas prone to low temperatures, while the Indian Red Mustard in warmer climates. To be sown all year round.