Description
(30 Days)
Mizuna is an exotic Japanese mustard green that is one of our personal favorites! This is a versatile, early producing, tasty variety that can be harvested as microgreens, baby greens or mature greens. They have a mild peppery taste that is perfect in salads, smoothies, or stir-fries! Mizuna has great cold and heat tolerance and remains tender even when harvested multiple times. Mizuna is packed with nutritional value, with over 200% of your daily vitamin A, 100% of your vitamin K, vitamin C, calcium, iron, fiber, protein, and more.
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.
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