This mustard truly is distinctly different from the broadleaf type. Besides the obvious differences in appearance, the curly being ruffled and thicker, and the broadleaf being larger, flat, and thinner, the flavor is quite different, and so should be chosen for different applications in the kitchen. Curly mustard packs more of that spicy heat than the broadleaf type, and is slightly on the bitter side. Its thicker leaves also mean they can take more heat in the cooking process and still maintain its structure. This is the greens of choice if you’re looking for striking appearance, robust flavor and some toothiness in your dish.
