Japanese Mustard Greens - Mizuna Kyoto Seeds

Info: Japanese mustard greens are fast-growing cruciferous plants whose young leaves have traditionally been eaten in Japan as lettuce or from the wok. The narrow, delicate leaves have a savory, piquant taste and are delicious in salads, soups, hot pots and wok dishes.
Mizuna Kyoto has tall slim white stalks with dark green, tender, feathery leaves. This variety is very cold tolerant and can be sown in all seasons. In Japan this variety is especially appreciated for Sukiyaki, but you can also prepare it like spinach.

Sowing & cultivation: sowing from April to August in rows with a distance of 25 cm, in the row on 10 cm. The plants like sunny to half-shady places and a moderately fertilized soil, which should not dry out. In the autumn, protected cultivation under glass allows a harvest in winter. It is best to harvest the leaves from the outside to the inside. You can also cut the whole head if you do not damage the "heart", the central growth point. In mild weather, Asia salads grow again within a few weeks.