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BabyBeet

150 Seeds

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Early mizuna

Brassica rapa Japonica
HOW TO GROW MIZUNA

Start indoors 4 weeks before last frost, plant out 2–3 weeks before frost. For fall harvest, transplant 10 weeks before first frost, without additional protection. In a hoophouse, you can plant 2-3 weeks later. Direct seed after last frost. Tender Asian greens prefer cool early summer and fall temperatures between 60-77˚F and night time temps above 40˚F. Harvest leaves from the bottom up, cool quickly, dunk in cold water to wash, store at 32˚F. Soil pH 5.6-7.5. Hardiness zones 4-9. Annual.

Days from maturity calculated from the date of seeding. Average 14,500 seeds per ounce. Federal germination standard for mustard seeds: 75%. Usual seed life: 5 years.

Planting Depth 1/4-1/2”
Soil Temp. Germ. 68-77˚F
Days to Germ. 4-10
Plant Spacing 6-15”
Row Spacing 24-30”
Days To Maturity 40-50
Full Sun, Moist Well Drained

Early Seed Count
1 Ounce ≈ 12,326 seeds
.25 Pound ≈ 49,304 seeds
  • Early mizuna image####

  • 250 Seeds$3.50
  • 1 Ounce$10.75
  • 1/4 Pound$28.28
This early maturing Japanese mustard, also known as kyona, has long slender stems and dark green, serrated leaves. Both cold and heat tolerant and slow to bolt, it is a vigorous green that branches prolifically. Suitable for harvesting at any stage, microgreens to mature plants. Cut-and-grow-again methods apply to t...
This early maturing Japanese mustard, also known as kyona, has long slender stems and dark green, serrated leaves. Both cold and heat tolerant and slow to bolt, it is a vigorous green that branches prolifically. Suitable for harvesting at any stage, microgreens to mature plants. Cut-and-grow-again methods apply to this vegetable. Mizuna has become very popular as a salad green and is also delicious cooked. Tags: Color: Green, Specialty: Asian, Season: Spring Fall Winter, Certification: Organic.

Mizuna has been cultivated in Japan since ancient times, but most likely originated in China. Delicious mizuna recipes.

Learn More
  • Early mizuna image####

Early mizuna

Brassica rapa Japonica
This early maturing Japanese mustard, also known as kyona, has long slender stems and dark green, serrated leaves. Both cold and heat tolerant and slow to bolt, it is a vigorous green that branches prolifically. Suitable for harvesting at any stage, microgreens...
This early maturing Japanese mustard, also known as kyona, has long slender stems and dark green, serrated leaves. Both cold and heat tolerant and slow to bolt, it is a vigorous green that branches prolifically. Suitable for harvesting at any stage, microgreens to mature plants. Cut-and-grow-again methods apply to this vegetable. Mizuna has become very popular as a salad green and is also delicious cooked. Tags: Color: Green, Specialty: Asian, Season: Spring Fall Winter, Certification: Organic.

Mizuna has been cultivated in Japan since ancient times, but most likely originated in China. Delicious mizuna recipes.

Learn More
HOW TO GROW MIZUNA

Start indoors 4 weeks before last frost, plant out 2–3 weeks before frost. For fall harvest, transplant 10 weeks before first frost, without additional protection. In a hoophouse, you can plant 2-3 weeks later. Direct seed after last frost. Tender Asian greens prefer cool early summer and fall temperatures between 60-77˚F and night time temps above 40˚F. Harvest leaves from the bottom up, cool quickly, dunk in cold water to wash, store at 32˚F. Soil pH 5.6-7.5. Hardiness zones 4-9. Annual.

Days from maturity calculated from the date of seeding. Average 14,500 seeds per ounce. Federal germination standard for mustard seeds: 75%. Usual seed life: 5 years.

Planting Depth 1/4-1/2”
Soil Temp. Germ. 68-77˚F
Days to Germ. 4-10
Plant Spacing 6-15”
Row Spacing 24-30”
Days To Maturity 40-50
Full Sun, Moist Well Drained

Early Seed Count
1 Ounce ≈ 12,326 seeds
.25 Pound ≈ 49,304 seeds
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