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45 Days to maturity. Brassica rapa Japonica group. Early Mizuna Mustard Seeds. Heirloom, Non-GMO, Open Pollinated. Annual. This early maturing Japanese mustard is also known as Kyona Mizuna. The mustard variety name, kyona mizuna, originated in the Kyoto area and is a type commonly grown in this region. Ours was selected from this type and is considered a Kyoto or Kyona type. It has long slender stems and dark green serrated leaves. This mustard variety is tolerant to both heat and cold. It is slow to bolt and is it is a vigorous dark green, that produces multiple branches that can be easily harvested. Approx 13,000 seeds / oz.
Prepare fertile, well-drained soil. Either seed in spring after last frost, or in mid-to-late summer for a fall harvest.. Temperatures in the mid 40's are ideal for early growth, and close to 70° for later growth. Kyona mizuna grows quickly, and multiple plantings every few weeks will extend the growing season. Keep the soil moist, watering at ground level if possible. Fertilize as needed. If growing for a fall harvest, partial shade in the summer heat is best. This variety is bolt resistant.
Harvesting Early Mizuna Mustard
Mizuna mustard is fully harvestable by about 40 days, but it's fine to harvest early, even as soon as 21 to 25 days, for baby greens. At full growth, Early Mizuna Mustard is 6-8" tall. For continued growth, harvest the lower branches, but it's ok to just harvest the whole plant.
If grown for the fall, a light frost just before harvesting can add sweetness to the flavor.
Especially popular in salads because of the mild taste, early mizuna mustard greens can also be stir-fried, sautéed or used as a substitute for kale or mustard greens in any recipe. Salads thick with greens, and flavored with chopped fruit and nuts can be especially tasty. A traditional Japanese recipe is a salad with mizuna greens, fried tofu, an olive-oil and vinegar dressing, with added soy sauce and Japanese mustard!
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