Mizuna Early (Japanese Green)
Latin Name: Brassica japonica
Item #: 422Q
MIZUNA - Japanese Green/Mustard
Brassica japonica: Mandarin-shui cai; Japanese-kyona, mizuna: Referred to as Mizuna by most Orientals, this is primarily a Japanese vegetable. Waxy green leaves are similar to Tah Tsai, but smaller, more angular and deeply cut and rough edged. Japanese people use this plant like an ornamental herb to edge home gardens. Leaves are petioles are harvested and cooked as a green or pickled with Dill's. Good tasting green, very sweet, flavorful stems and leaves. In China and Japan Mizuna/kyona is considered to be a mild tasting member of the Mustard family, which continues to produce leaves and stems for several weeks from one sowing (Cut and Come again). This species is very slow to bolt to seed when hot weather arrives.
EARLY CROP: Sow seed about the same time as early cabbage. Start seeds 0.25 in/6 cm deep in pots in the greenhouse from Feb 15th - March 1st. Cover with fine soil and firm. Germinate seed at 70°F/21°C soil temp. for about 8 days. Transplant into 4 in/10 cm pots 5 or 6 weeks later.
MAIN CROP: Sow outdoors from May 10th to June 5th for late summer/fall harvest. Space plants in rows 2 ft/61 cm apart, and 18 in/46 cm apart in the row. Transplant 6 weeks later.
HARVEST: Cut main stem at ground level cabbage or lettuce.