Brassica rapa var laciniifolia
Hybrid Asian green, Japanese Greens, Kyona
Packet containing 850mg
Average contents 300 Seeds.
Height: 30cm (12in).
Spread: 25-30cm (10-12in).
Days to Harvest: 21 days baby leaf, 50 days mature plants
Hardiness: If cropped it will tolerate - 6*C (21*F).
is a new mizuna which is typically vigorous, but with a shorter, more
textured leaf blade to allow a longer cropping period. The leaf size
stays in spec whilst the petiole gets longer. Stems may also have an
attractive red tinge in some timeslots.
marvellous Mizuna is an oriental wonder! It grows as a large rosette of
finely serrated, feathery leaves, which are dark, glossy green, similar
to rocket leaves. A very hardy plant, being both heat and cold
tolerant, it usually grows better in moist conditions.
flavour is fresh but not overpowering and a characteristic
peppery-cabbage flavour. It can be used raw in salads or cooked for
stir-fries or soups. The young flowering stems can be cooked like
vigorous, Mizuna, together with its partner Mibuna, is ideally suited
to, and one of the most versatile 'Cut and Come Again' winter
vegetables. It is very easy to grow and can be cut back 4-5 times - the
new growth being more resistant to frosts and snow.
Mizuna and Mibuna can grow on a wide range of soil types but prefer to
be grown on rich, loamy soils with high water retention. They prefer an
open position but will tolerate shade in summer. Grow year-round in
rows, drifts, between other vegetables or use as edging for borders or
beds. They can easily be grown in a window box.
Sowing: Sow outdoors from April to Oct or under cover in Sept to March.
To ensure a winter-to-spring crop, sow under cover in early autumn. Early and late sowings should be protected with cloches.
can either be sown directly into the vegetable bed or into trays, pots
or modules. They are grown as seedlings, semi-mature or mature plants.
Seeds germinate in about three days.
successional sowings at 21 day intervals. When plants are more mature,
you can get tender leaves by harvesting from the newest growth. As the
plants mature, the leaves become tough, so pull up old ones and replant.
the seeds 3mm (¼ “) deep. Plants to be used when young should be
planted or thinned to 10 cm apart, those to be cut frequently for their
leaves, 20 cm apart and larger plants 30 to 40 cm apart.
into trays, pots or modules containing well draining compost. Stand
pots in water to soak then drain. Sow seeds 3mm (¼ “) deep. Transplant
the plants two to three weeks after sowing, harden off and plant out.
Use fleece or nets if necessary.
Ensure adequate supplies of water in dry conditions, if subjected to dry conditions, growth may appear stunted and plants will bolt prematurely.
Harvesting & Storing
leaves may be regularly cut so that a fresh crop is continually being
produced. Cut when 5-10cm tall, above the bottom set of leaves so that
the plant can continue to grow - be sure not to cut the growing point!
As many as five cuts from one plant over ten months may be made.
heads can be harvested whole by cutting at the base with a sharp knife,
from around three to six weeks after sowing, although large plants will
need six to eight weeks. Eat immediately for the best flavour. Can be
stored in a fridge for a few days.
Mibuna is one of a few dozen vegetables known there as "Kyo yasai"
Kyoto was Japan's national capital during the Edo period (~800-1,200 AD). It hosted both the royal family and many important religious temples. Kyoto also played a key role in Japan's agriculture. Royal farms and Buddhist gardens were the starting point of vegetables introduced by trade with China and other parts of Asia. Japan's own native plants had sparse offerings for human consumption.
these new plants were incorporated into Japanese agriculture numerous
selections were made of those plants which performed well in the field
and in Japanese cooking. Today about 50 specific vegetable selections can be traced back to the Edo period and to cultivation around Kyoto. These vegetables are called "Kyo yasai" and they have a special place in Japanese history and cuisine.
are many different Oriental Vegetables, including Mibuna, Mitsuba,
Mustards, Pak Choys and Lemon Grass listed in the Ebay Shop
You will find them in the catagory "Oriental Vegetables".