Asian Mizuna [Mibuna] Mustard Greens Seeds for sale here Australia online $4

Mizuna is mud splattered from a rare rain in Niki Hayden’s fall planting section of her Boulder garden on Wednesday September 12, 2012. In the background includes arugula, mizuna and a variety of leaf lettuce (Photo by Paul Aiken/Digital First Media/Boulder Daily Camera via Getty Images)

Mizuna Early is tolerant to both heat and cold and slow to go to seed, making it an ideal green for continuous summer harvest. Mizuna Purple is best picked when its leaves are small, after only a month of growth. In Asia, mizuna is often pickled. In the west, it is much more popular as a salad green with its mild, yet peppery, taste. It also works well in stir-fries and soups.

Add an extra $4 to pack/post Australia wide, plus $4 per 10 seeds

How to Grow Mizuna Greens in the Garden Care for mizuna greens is similar to that for other Asian mustard-like greens.

Even Mizuna Early will bolt eventually, so for the most prolonged harvest, sow your seeds six to 12 weeks before the first frost of autumn or in late spring

Plant your seeds in moist but well-drained soil. Before planting, loosen the soil to at least 12 inches deep and mix in some manure.

Plant the seeds 2 inches apart, ¼ inch deep, and water well. After the seeds have germinated (this should take only a few days), thin the plants to 14 inches apart. That’s basically it.

Ongoing care is not much different from that of other greens in the garden. Water and harvest your greens as needed.

A popular leafy vegetable from Asia, mizuna greens are used worldwide. Like many Asian greens, mizuna greens are related to the more familiar mustard greens, and can be incorporated into many Western dishes.

Keep reading for more information on growing mizuna greens. Mizuna Greens Information Mizuna greens have been cultivated in Japan for centuries. They are likely originally from China, but throughout Asia they are considered a Japanese vegetable.

The name mizuna is Japanese and translates as juicy or watery vegetable. The plant has deeply jagged, branched dandelion-like leaves , making it ideal for cut and grow again harvesting. There are two main varieties of mizuna: Mizuna Early and Mizuna Purple.

Tips on Growing Mibuna

Plant mibuna mustard seeds directly in the soil as soon as the ground can be worked in spring or about the time of the last frost in your region.

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Alternatively, plant Japanese mibuna seeds indoors ahead of time, about three weeks before the last frost. For repeat crops throughout the season, continue to plant a few seeds every few weeks from spring through late summer.

These greens do well in semi-shade. They prefer fertile, well-drained soil, so you may want to dig in a little well-rotted manure or compost before planting. Grow mibuna mustard as a cut-and-come-again plant, which means you can cut or handpick four or five harvests of small leaves from a single plant. If this is your intent, allow only 3 to 4 inches (7.6-10 cm.) between plants.

FORRES, SCOTLAND – MAY 15: Young mizuna plants are pictured before being planted at the Cullerne Gardens of Findhorn Foundation’s Park Ecovillage on May 15, 2018 in Forres, Scotland, United Kingdom. The Findhorn Foundation has two main sites: The Park next to Findhorn Village and Cluny Hill in Forres. The foundation is a spiritual community, an ecovillage and a learning centre, offering a broad range of holistic workshops and events, as they work in co-creation with the intelligence of nature. (Photo by Yuriko Nakao/Getty Images)

Begin harvesting small mibuna green leaves when they’re 3 to 4 inches (10 cm.) tall. In warm weather, you may be able to harvest as soon as three weeks after planting.

If you want to grow Japanese mibuna as larger, single plants, thin young plants to a distance of 12 inches (30 cm.). Water Japanese mustard as needed to keep the soil evenly moist, especially during the heat of summer.

Even moisture will prevent the greens from turning bitter and will also help prevent bolting during warm weather. Apply a thin layer of mulch around the plants to keep the soil moist and cool.

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Author: Henry

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