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.