Mustard Seeds - Misome Hybrid

Download Free Vegetable Growing Guide PDF

Other Common Names: Japan green, komatsuna, tasai, or tatsoi.

How to Grow Misome Mustard

Sow seeds in late spring/early summer after the last frost and throughout mild temperature summers or late summer to early fall. Sow every 2 weeks for a continuous harvest. Start seeds indoors 3-4 weeks before transplanting outside for an even earlier harvest. The flavor is best when it's grown actively, so plant in fertile soil and water well. Work compost or mature manure into the soil before sowing or transplanting to increase fertility and moisture retention.

Thin the seedlings to 10 inches apart for mature heads. Misome mustard may bolt as temperatures and day lengths increase. It takes roughly 3-4 weeks for 5-6 leaves to grow. It is important to have adequate moisture levels during the second half of the growing time, just before maturity. Put mulch around the base of the plants to retain moisture and reduce weeds.

Harvesting Misome Mustard

Harvest the tender and flavorful florets with clean cuts. Harvest leaves and young stems when the plants are about 8-10 inches tall. Sharp scissors or a knife are the only tools needed.

Culinary Tips

Excellent for salads, tsukemono (Japanese pickles), and stir-fry. Used in many styles of Japanese and Chinese cooking. Prepare as you would any leafy green; be careful not to overcook them.

Stories From Our Gardeners

“To me, Misome mustard greens look a bit like some kale varieties. The mature leaves have a similar, but slightly more tender texture; the flavor is much more intense. I prefer to cook with mustard greens when I can lean into the peppery flavor. They aren’t a background flavor; they determine the course of the entire meal!”

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 1 g packet - Approximately 569 Seeds
• 1 oz - Approximately 15,800 Seeds
• 4 lb - Approximately 63,200 Seeds
• 1 lb - Approximately 252,800 Seeds