This is probably one of the spiciest variety of mustard.  Eating this is similar to eating horse raddish, and will surely clear up your sinus!  This variety is from the Genus Brassica juncea and is a very hardy annual vegetable.  Fully grown leaves can reach as tall as 18 inches.  They do well in the cooler months where temperature is between 60 - 69F.  Leaves can be eaten raw, stir-fry or for pickling.  They are also great as microgreens.