Mizuna Mustard Seeds

Organic, Heirloom

#3047
This packet sows up to 54 feet.
Availability: In Stock
A graceful plant in flower beds and containers, and also a tender, mildly spicy, Japanese mustard green that is milder than other mustards, and ready to harvest in as little as 3 weeks. Beautiful and prolific, and withstands heat longer than lettuce without bolting. Use fresh in salads, steam, or stir-fry. Seeds will germinate under cold and wet spring conditions.
$1.99 $1.39 750 mg

Botanical Name: Brassica rapa subsp. nipposinica

Days to Maturity: 30–50 days

Family: Brassicaceae

Native: Probably Eurasia

Hardiness: Frost-tolerant annual

Plant Dimensions: Will grow 12" tall and wide, though typically harvested when smaller

Variety Information: Mustard leaves are mildly spicy and slightly peppery. Mizuna is a type of Japanese mustard. One plant can produce as many as 200 stems with thin, serrated leaves. It is prized as much for its ornamental value as its culinary value.

When to Sow Outside: RECOMMENDED. 4 to 6 weeks before your average last frost date, when soil temperature is at least 40°F, ideally 60°–75°F. Successive Sowings: Every 3 weeks until 10 to 12 weeks before your average first fall frost date for continuous harvest. Mild Climates: Sow in late fall through winter for cool–season harvest.

When to Start Inside: Not recommended; transplant stress can cause plants to bolt (prematurely flower).

Days to Emerge: 5–10 days

Seed Depth: ¼"

Seed Spacing: A group of 3 seeds every 4" – 6"

Row Spacing: 12"–18"

Thinning: When 3" tall, thin to 1 every 4" – 6"

Harvesting: Harvest in the morning if possible. You may start harvesting leaves when they are 2" tall, as needed; remove no more than 1/3 of the plant if regrowth is desired, or let plant grow to maturity and harvest entire plant. Late summer crops will last until the first hard freeze.

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