Kyona Mizuna Mustard Greens
DAYS TO HARVEST
Direct sow from early spring to fall (for winter harvest in mild areas) about 15 seeds per foot ~1/4″ deep.
Partial to full sun
Prefers sandy/loamy soil
Follow proper three year brassica rotation in gardens
2-3″ for cutting mix, 4-6″ for bunching
~15 seeds per foot. Rows 12-18″ apart.
Can tolerate mild frost
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 Kyona Mizuna Mustard Greens
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!