Description

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(40 Days)
Early Mizuna is one of our favorite greens! Its healthy, delicious, and super low maintenance. It has good cold tolerance and is slow to bolt when its warm, though it is best planted in cooler spring or fall weather. These fast maturing plants are perfect for microgreens, baby greens, or mature salad greens and can be harvested multiple times throughout the season. The taste is so mild and delicious that all of our kids love it!

Sowing: In early spring, plant just below the surface of the soil. This seed germinates best at temperatures from 40-55 degrees F (4-13 degrees C). Keep the soil lightly moist until germination occurs, which usually takes place within 7-10 days. This seed also germinates well in late fall for a late season crop.

Growing: Water occasionally and keep weeds down. This plant grows well in many soil types, and tolerates cold temperatures very well. It also grows well in containers.

Harvesting: The leaves can be harvested for fresh greens starting at 4 weeks. For the best taste, harvest leaves about 4″ long; leave at least 1″ growing since this will enable the plant to continue producing leaves. Choose leaves that are crisp and show no sign of discoloration. Store the leaves in the refrigerator for up to 5 days.

Seed Saving: This plant will overwinter before producing seed. Since it survives cold well, a thick layer of mulch should protect it sufficiently even in cold climates. In the spring, allow it to flower and go to seed. Some of the leaves can still be harvested for eating without damaging the seed development. The tall stalk will develop pods that ripen from the bottom up; wait until the pods turn light brown before harvesting them. Another method is to pull the entire plant when most of the pods have turned brown, and hang it upside down in a warm, dry place. Thresh the seeds by crushing the pods and sifting out the chaff. Store the seeds in a cool, dry place for up to 4 years.