kyona mizuna

166 – Kyona Mizuna

$3.00$6.25

Certified Biodynamic and Organic

Mild, tasty Japanese mustard. Its deeply cut leaves are beautiful in a salad. Makes large rosettes with 12 in. leaves if given enough room (8 in. between plants), great as a cut-and-come-again crop.
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Product Description

DAYS TO HARVEST
50

SOWING
Direct sow from early spring to fall (for winter harvest in mild areas) about 15 seeds per foot ~1/4″ deep.

LIGHT PREFERENCE
Partial to full sun

SOIL REQUIREMENTS
Prefers sandy/loamy soil
Follow proper three year brassica rotation in gardens

PLANT HEIGHT
2-3″ for cutting mix, 4-6″ for bunching

PLANT SPACING
~15 seeds per foot. Rows 12-18″ apart.

HARDINESS ZONES
Can tolerate mild frost

HARVEST
Cut plants at base of leaf for both greens mix or bunch. Plants will regrow for 4-6 cuttings.

USES & COOKING SUGGESTIONS

A wonderful salad and stir-fry green!

For something a little different, try a mizuna pesto!

From Five Senses Palate
(makes about 1 + 1/2 Cup)
2 Cups Mizuna leaves
1 Large garlic clove (or 2 small cloves)
1/4 Cup sunflower seeds
1/2 Cup parmesan cheese, shredded
1/2 Cup extra virgin olive oil
Salt & Pepper to taste

Toast the sunflower seeds in a dry sautéing pan until fragrant, about 2 minutes. Let cool. In a food processor add Mizuna, garlic, sunflower seeds, and parmesan. Pulse few times to mix all the ingredients. Then run the food processor on low, and start adding the olive oil in a thin steady stream until a paste is formed, about 1 minute. Add salt & pepper to taste. Transfer to a serving dish. You can make mizuna pesto ahead of time, and keep in the fridge for up to one week. To preserve the green, top with olive oil to cover the surface before putting it in the fridge.

Great addition to steak, chicken, cracker or bread spread, and pasta!

Additional Information

Size

S ~ 200 seeds, L ~ 3000 seeds

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