Mustard Seeds -Misome Choho Hybrid

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

How to Grow Misome Choho 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 two weeks for a continuous harvest. Start seeds indoors 3-4 weeks prior to transplanting outside for an early harvest. The flavor is best when it's grown in fertile soil and watered well. Work compost or mature manure into the soil to increase fertility and moisture retention.

Thin the seedlings to 10 inches apart for mature heads. 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. Add mulch around the base of the plants to retain moisture and reduce weeds.

Harvesting Misome Choho 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. Misome Choho is coveted in many styles of Japanese and Chinese cooking. Prepare this green as you would any leafy green; be careful not to overcook them, and a little seasoning goes a long way.

Stories From Our Gardeners

“To me, Misome Choho mustard greens are one of the most pleasant tasting mustard greens on the market. The sad part is, that you can rarely find them in stores or even at farmers' markets. Grow your own and wow your neighbors with this sweet and hearty green!”

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 1 g packet - Approximately 333 Seeds
• 1 oz - Approximately 9,250 Seeds
• 4 oz - Approximately 37,000 Seeds
• 1 lb - Approximately 148,000 Seeds