Description
Brassica rapa
Mizuna, also known as Japanese Mustard, has deep green, serrated leaves with a mildly spicy kick. Most people describe it as a little milder than arugula, with more of a juicy crunch. It’s great in salads, as well as quickly wilted in a stir-fry or atop soups like ramen or udon. In Japan, the leaves are also served pickled.
Direct seed or transplant into the garden in early spring or late summer. It will produce best in full sun but can tolerate part shade. Mizuna favors rich, loamy soil. Water well to ensure good germination. Once germinated, mizuna will need at least an inch of water per week. It can be harvested at any size, leaving the center growing point intact will result in more harvests. Annual.
Kaison White? –
Tasty
Silas Gray? –
I sent these sees to the middle east and where they will be planted. Its very sunny and hot during the summer so I assume the flowers will grow fast and great
Lincoln Fuller? –
Natural, organic product without any salt or additives. They’re not roasted. Great atop a scoop of yogurt for some crunch and sprinkled on cooked yogurt. Combine with natural flax seeds to amp up the nutrition. I consider it to be very reasonably priced and a good value.
Easton Castro? –
I hate that they are imported from anywhere, but having tried everything these are still the only ones my husband will eat.