- 200 seeds
- Open pollinated
- Distance between plants – 1-3 cm
- Distance between rows – 12″
- Full sun
- Water every 3-5 days
- Days to maturity – 30 days
- Days to germination – 4-8 days
- Height – 12-24″
- Cold Tolerant
- Brassica juncea var. japonica
- Germination rate – 96%
Sow: Plant ¼’’deep and 1’’ apart for compact leaves or broadcast and thin out to 6’’ for full plant.
Harvest: Plant in succession every 3 weeks – 21 days for baby greens
Mizuna (ミズナ（水菜）, “water greens”), Japanese mustard greens,or spider mustard is a cultivated crop plant from the specie Brassica juncea var. japonica a dark green, serrated leafed plant.
“piquant, mild peppery flavor…slightly spicy, but less so than arugula.” It is also used in stir fries, soups, and nabemo (Japanese hot pots).
The plant is most popular in Japan. In fact, it’s a “Kyo yasai,” which means it’s an heirloom vegetable from the Kyoto region
Carrying a special role in Japanese culture and history, mizuna is used in many Japanese dishes. You’ll often find the stalks pickled and served as an appetizer or with beer. The leaves are often eaten with rice.
Thanks to its lush green color and the chlorophyll that comes with it, Mizuna is rich in vitamins A, C, and K, as well as beta carotene.
(Source Wikipedia & urbancultivator.net)