Mizuna is an Asian leafy green properly suited for salads or salad mixes similar to mesclun. Mizuna can also be used in stir-fries and soups and added to other dishes at the end of cooking. Mizuna is similar to mustard greens even supposing milder flavored—somewhat peppery, tangy, and with a gradual cabbage style.
Mizuna is absolute best conceivable grown in cool local weather, alternatively no longer like many leafy greens, it is slow to bolt in sizzling local weather. Sow mizuna throughout the garden in spring as temporarily since the soil can also be worked. It’ll germinate throughout the soil as chilly as 40°F (4°C). It can be started indoors early for transplanting out mid-spring merely previous than the final frost. Moreover, broaden mizuna throughout the garden in fall and in a plastic tunnel or cold frame for harvest all through the wintry weather.
That is all of the knowledge to emerging mizuna!
Where to Plant Mizuna
- Plant mizuna in entire sun.
- Plant mizuna in humus-rich, well-drained soil. Add aged compost to the planting house previous than planting.
When to Plant Mizuna
- Mizuna grows absolute best conceivable in cool local weather.
- Sow seed or set out transplants in mid-to late-spring for harvest previous than the weather turns sizzling in summer time.
- Sow mizuna seed each 3 weeks for a succession of harvests; mizuna grows from seed to maturity in 40 days.
- Plant mizuna again with reference to the highest of summer time for harvest throughout the cool local weather of autumn and early wintry weather.
- Mizuna can tolerate frost with reference to maturity.
- Expand mizuna via wintry weather in a plastic tunnel or cold frame.
Planting and Spacing Mizuna
- Sow mizuna seed ¼ to ½ inch (6-13 mm) deep.
- House mizuna 8 to 10 inches (20-25 cm) apart if you are emerging plants for a harvest of leaves cut-and-come-again.
- If you are sowing mizuna to be harvested as a microgreen then you are able to broadcast seed and thin small plants for eating and let others broaden to maturity. Microgreens can broaden as close as 1 inch (2.5 cm) apart.
- Mizuna is a smart variety for interplanting throughout the colour of slower maturing crops.
- Mizuna yield: 3 or 4 plants will provide rather a large number of cut-and-come-again leaves for salads.
Container Emerging Mizuna
- Mizuna, like most greens, is easily grown in boxes. Make a selection a container a minimum of 6 inches deep and huge.
- Expand mizuna in well-draining potting soil.
Watering and Feeding Mizuna
- Keep the soil flippantly rainy; no longer too wet and no longer utterly dry.
- All through the emerging season feed mizuna with dilute fish emulsion specifically will have to you intently harvest individual plants.
Mizuna Pests and Sicknesses
- Flea beetles can attack mizuna; protect plants with row covers. Put row covers in place right kind after seeding.
- To avoid cabbage-family-related sicknesses, do not plant mizuna after cabbage or other cabbage relatives crops.
Harvesting Mizuna
- Mizuna can also be harvested small as a microgreen or you are able to wait until leaves are 3 to 4 inches (8-10 cm) long. Clip leaves with garden scissors.
- Upper mizuna leaves can also be harvested, alternatively harvest leaves while they are subtle and previous than they broaden somewhat difficult with age, specifically in warmth local weather. Use older leaves in stir-fries, soups, and cooking.
- You are able to harvest all of the leaves from a single plant about an inch above the soil and the leaves will regrow for a 2d harvest.
Simple how one can Use Mizuna throughout the Kitchen
- Mizuna can also be added to stir-fries and soups.
- Mizuna is steadily a component throughout the salad mix known as mesclun or spring mix; other greens steadily found in mesclun are arugula, dandelion, frisée, mâche, radicchio, endive, and sorrel.
Mizuna Varieties to Expand
- Varieties. ‘Kyona Mizuna’: rosettes of a thin, deep scale back, feathery, fringed leaves, mild style; ‘Purple Mizuna’: green leaves with red margins.
About Mizuna
- Botanical identify. Brassica rapa var. juncea; Mizuna is a member of the cabbage relatives, Cruciferae.
- Basis. China; mizuna has been grown in Japan for centuries and is often referred to as kyona-greens, named after Kyoto, the standard Japanese capital.
Additional on mizuna at Mizuna: Kitchen Basics.
See moreover Mesclun: The French Salad Mix.
