Mizuna Green – 500 Grams (Copy)
Sativa seeds from Italy (GMO-FREE DECLARATION)
Perfect for the baby leaf market, Mizuna is one of the green leafy vegetables native to East Asia. It is an elegant Japanese green plant with narrow white stems and serrated, dark green edged leaves with thin stems and a slightly bitter peppery flavor.
While it is commonly grown to be used in salad dressings, it can also be enjoyed cooked or pickled. It has a delicious spicy flavor and freshens up any salad combination, also excellent in stir-fries and soups. The plant can be harvested at any stage by cutting the leaves as needed or by harvesting the whole head.
Mizuna has been used for centuries in folk remedies for aches, arthritis, and even promote cow milk production in some areas of the world.
Mizuna is an annual herb that grows best in cool weather in the sun. It will grow almost anywhere and although it will survive cold temperatures down to 2º C, it’s not as frost tolerant as some of the other herbs.
Takes approximately 25 days to grow baby leaves and 55 days to grow mature plants. Can be planted late spring to early summer or fall.
Brassica Juncea, or Mizuna, is another member of the brassica family. It’s one of the kings of the cabbage family when it comes to culinary spice across the world.
From India to France, this herb is versatile and has been used in medicinal practices for centuries.
Like kale, mizuna is low in calories but high in several vitamins and minerals, including vitamins A, C, and K.
This leafy green is particularly high in vitamin A, which is important for maintaining healthy vision and a strong immune system.
Like many other cruciferous vegetables, mizuna is a rich source of antioxidants (Kaempferol, Quercetin, Beta carotene ), which protect your cells from the damage due to unstable molecules called free radicals.
Contains powerful cancer-fighting compounds.
Mizuna boasts lutein and zeaxanthin, two antioxidants important for eye health.
Often described as a mix between arugula and mustard greens, mizuna has a mildly bitter, peppery taste that adds a subtle punch to raw and cooked dishes.
Mizuna can be used raw in salads. In fact, you may even have eaten it before, as it’s commonly added to packaged salad mixes.
– Days to Maturity: 30-70 Days
– Hardiness Zone: Between 5 to 7
– Planting Depth: 2 cm
– Plant Spacing: 15 cm:20 cm
– Soil Preference: 70% Cocopeat 10% Vermiculite 5% Perlite 15% Plant Compost.
– Temp Preference: Cool
– pH: 6.5 – 7
– EC: 0.8 – 1.5
– Light Preference: Full sun, partial shade
– Color: Green and white/yellow/pink flowers
– Flavor: Varies-sweet to spicey, hints of tangor wasabi
Prepare your soil mix and put your seeds at 2 cm depth
Spray the seeds and cover them with a plastic case to accelerate the germination process, don’t forget to make holes in the plastic case for the seeds to breathe. Germination takes 5:15 days
If you want to harvest this herb for its greens, you can use scissors throughout its growth to cut fresh leaves as needed.
Avoid using any yellow leaves, as Mizuna greens should be harvested in the earlier stages of its maturity not before that
After 4-6 weeks of growing, growers can harvest the greens partially (recommended), taking only 30% of the plant and leaving the rest to continue to grow.
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