Heirloom

The Mizuna Greens are a popular Japanese green often used as part of a Mesclun mix. Very attractive, deeply cut and serrated, narrow leaves grow vigorously into large bunched heads that resist bolting and allow for extended picking. The Mizuna Greens have a mild, pleasant cabbagey flavor; can be eaten raw or cooked in stir-fries, soups, etc.

400 seeds

PLANTING

Brassica rapa var. japonica

Germination:4-10 days

Germination Temperature:Optimum soil temperatures 70-75F.

Seed Sowing Depth:” deep

SowingIndoors:Start 3-4 weeks before planting outside.Sow 2-3 seeds per cell/pot, thinning to one per cell/pot. Provide 70-75F soil temperatures. Transplant 6-8 apart.

Sowing Outdoors:Starting in spring when the soil temperature reaches at least 55-60F, into late summer.Sow 1 apart, thin to 6-8, for mature leaves.Sow heavy seeded rows, 30-40seeds per footforbaby greens. Sow every 2-3 weeks for acontinuousharvest.

How much does a packet plant:30-foot single row for mature greens, 6-8 feet for baby greens

Harvest:Mature greens- cut at 12-18″, Baby greens – cut at 3-6″

Tips:Plant Mizuna Greens in fertile, well-drained soil. Work in compost or well-rotted manure into your soil before planting. Provide adequate, even moisture for the best growth, especially from the middle to the end of summer.Mulching helps retain moisture.