You may have never heard of these greens, but we guarantee you’ve seen them and eaten them…just take a look at the photo below! Recognize them now? Often found in many restaurants and added to salads, mizuna greens are a delicious alternative to lettuce and other greens. This Asian green is part of the mustard family and has been cultivated in Japan for thousands of years. If you’re interested in how to grow mizuna greens, keep reading to find out!
How to Grow Mizuna Greens in Your Garden
This Asian green literally translated to juicy or watery vegetable and is often used in salads as well as stir frys. This dandelion looking vegetable is ideal for cut and grow again harvesting. There are two mizuna varieties: Mizuna Early and Mizuna Purple.
Mizuna Early tolerates both heat and cold temperatures. It’s slow to go to seed, and therefore makes an ideal green for a continuous summer harvest.
Mizuna Purple is a variety that is best harvested when the leaves are small, usually after only a month of growth.
In Asian cultures, mizuna is often pickled, while in Western cultures, it is mostly eaten raw in salads.
Growing Mizuna Greens:
- Sow seeds 6-12 weeks before the first frost of fall or in late spring.
- Plant the seeds in moist and well draining soil.
- Loosen the soil to about 12 inches in depth and mix in some manure or compost.
- Plant each seed about 2 inches apart, 1/4 inch deep, and water well after planting.
- Seeds should germinate within a few days, after which, thin the plants to 14 inches apart.
- Water once a week, and be sure to keep soil moist, but not water logged.
Mizuna greens are very easy to care for, and they make a wonderful addition to any salads, stir frys, or soups!
Now that you know how to grow mizuna greens, it’s time to roll up your sleeves and get to planting!
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