OP Mizuna means “water greens” in Japanese, traditionally grown in shallowly flooded fields in the cooler, wet climate of Kyoto, Japan where this plant is said to originate. Other names include Kyona, Japanese mustard greens, or Spider mustard. Mizuna is one of the protected ‘Kyo yasai’ vegetables grown in Kyoto, since the 18th century. These heirloom vegetables were grown in relative isolation and exhibit striking colours and complex flavours. Red Mizuna was first developed by Tokita Seed Company (Est. 1917) in Japan. Interestingly, they chose to create an open pollinated variety instead of a hybrid and we are glad. With delicate serrated leaves of purple/red and green stems this leaf will add colour and flavour to your salads, stir-fry and soups. Young leaves have a mild, crisp and almost sweet mustard flavour with mature leaves holding a more peppery bite. Nutritionally high in vitamins A, C, and K, folate, iron, B-complex vitamins like niacin, riboflavin, and thiamine, calcium, magnesium, selenium, zinc, and manganese. Also contains several compounds like glucosinolates, kaempferol, and anthocyanin, which is the red pigment in the leaves, that offer antioxidant benefits. An easy, fast-growing green that is heat and frost tolerant.
Sow in early spring and again in late summer early autumn for Autumn/Winter supply. Direct sow in rows 20cm apart or sow in trays and prick out to 4cm diagonal spacing when true leaves appear. Transplant at 20cm diagonal spacing into fertile soil.