Japanese cabbage "Mizuna"

Japanese leafy cabbage "Mizuna" - Brassica rapa ssp. japonica.
Ultra-early, highly productive, lettuce vegetable crop, for growing in open and protected ground.
Strongly dissected, dark green leaves form a large rosette of leaves (30-40 pieces).
The taste qualities are excellent. Superbly grows after cutting, which makes it possible to harvest throughout the summer-autumn period.
It is intended both for fresh consumption and in salads, frozen.
Agricultural technology.
Good predecessors: legumes, cucumber, potatoes.
The optimal reaction of the soil environment is pH 6.5-7.2. Sowing seedlings is carried out in mid-March. Seedlings dive 7-10 days after germination.
Seedlings are ready for planting 35-40 days after germination. They plant it at the end of April according to the scheme 35x50 cm.
Further care consists of watering, weeding, loosening and regular feeding. For top dressing, a complex fertilizer is used (contains the NRK complex enriched with a wide range of trace elements), which provides the necessary nutrition for vegetable crops.

* Japanese cabbage is a real exotic, which is the least known among cabbage crops. It is grown mainly in Japan and on the Pacific coast of China.
In its biochemical composition, it is not much different from Beijing and Chinese cabbage. At the same time, it is Japanese cabbage that contains the least mustard oils, which give cabbage plants a specific taste and aroma.
This cabbage grows a little slower than Chinese cabbage.
Since the leaves contain less mustard oil than Beijing and Chinese cabbage.
It is mainly eaten fresh for salads, sandwiches, and decoration of dishes.

Suom.: Japaninsinappi, Mizuna-ryhmä. Sven.: Mizunakål, Mizuna-gruppen. Bot. syn.: Brassica rapa ssp. japonica.