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Japanese cabbage "Mizuna"
Japanese Green Salad "Mizuna" (Japanese Mustard Greens) — Brassica rapa ssp. japonica.
Japanese exotic in your garden: more tender than Napa cabbage, healthier than common lettuce!
Mizuna is an ultra-early and highly productive crop valued for its elegant lace-like leaves and mild flavor without sharp bitterness. An ideal choice for those looking for a healthy and aesthetic addition to their diet.
Characteristics:
Appearance: Forms a lush rosette of 30-40 deeply serrated dark green leaves. It looks so impressive that it can even decorate a flower bed.
Flavor: Exceptionally tender with minimal mustard oil content. Unlike its relatives, Mizuna does not overpower other ingredients but beautifully complements them.
Features: Regrows magnificently after cutting, allowing for "wave" harvesting from early spring to late autumn.
Health Benefits:
Due to its low mustard oil content, Japanese cabbage is recommended for dietary nutrition for cardiovascular diseases and stomach ulcers. Rich in vitamins and antioxidants.
Agrotechnics:
Sowing: For seedlings in mid-March. Prick out after 7-10 days. Plant outdoors (age 35-40 days) in late April using a 35x50 cm scheme. Direct sowing is also possible.
Soil: Prefers fertile soils (pH 6.5-7.2) after legumes, cucumbers, or potatoes.
Important: Do not plant after other crucifers (radish, turnip, rutabaga).
Care: Regular watering and feeding with complex NPK fertilizer with microelements for rapid green mass growth. Perfect for fresh salads, sandwiches, and freezing.
Japanese exotic in your garden: more tender than Napa cabbage, healthier than common lettuce!
Mizuna is an ultra-early and highly productive crop valued for its elegant lace-like leaves and mild flavor without sharp bitterness. An ideal choice for those looking for a healthy and aesthetic addition to their diet.
Characteristics:
Appearance: Forms a lush rosette of 30-40 deeply serrated dark green leaves. It looks so impressive that it can even decorate a flower bed.
Flavor: Exceptionally tender with minimal mustard oil content. Unlike its relatives, Mizuna does not overpower other ingredients but beautifully complements them.
Features: Regrows magnificently after cutting, allowing for "wave" harvesting from early spring to late autumn.
Health Benefits:
Due to its low mustard oil content, Japanese cabbage is recommended for dietary nutrition for cardiovascular diseases and stomach ulcers. Rich in vitamins and antioxidants.
Agrotechnics:
Sowing: For seedlings in mid-March. Prick out after 7-10 days. Plant outdoors (age 35-40 days) in late April using a 35x50 cm scheme. Direct sowing is also possible.
Soil: Prefers fertile soils (pH 6.5-7.2) after legumes, cucumbers, or potatoes.
Important: Do not plant after other crucifers (radish, turnip, rutabaga).
Care: Regular watering and feeding with complex NPK fertilizer with microelements for rapid green mass growth. Perfect for fresh salads, sandwiches, and freezing.
Culinary Guide: How to Bring Out the Flavor of Mizuna?
Japanese "Kyoto" Salad (Quick Recipe):
1. Coarsely chop a bunch of fresh Mizuna leaves or tear them by hand.
2. Add a fresh cucumber cut into strips and some toasted sesame seeds.
3. Dressing: Mix 1 tbsp of soy sauce, 1 tsp of rice vinegar (or lemon juice), and a drop of sesame oil.
4. Toss gently and serve with fish or rice. The delicate crunch of Mizuna makes this dish unforgettable!
Useful Tips:
* Gourmet Sandwiches: Use Mizuna instead of regular lettuce in sandwiches with tuna or soft cheese — its lacy leaves don't wilt as quickly as common lettuce.
* Green Decor: Thanks to its "lacy" structure, Mizuna is the best choice for garnishing festive dishes.
* Brief Cooking: In Japan, Mizuna is often added at the very end to hot soups or stews (for 30-60 seconds). It softens slightly while retaining its unique flavor.
Freshness Secrets: How to Store Cut Mizuna?
Mizuna leaves are very delicate and require careful storage to remain crispy for as long as possible.
Method 1 (Classic — for a week):
Wash the leaves thoroughly and, most importantly, dry them very well (it is best to use a salad spinner). Moisture on the leaf surface is the main cause of rotting.
Wrap the dry greens in several layers of paper towels and place them in a loosely closed plastic bag or plastic container. Store in the refrigerator crisper drawer. The paper will absorb excess condensation, and the greens will remain fresh for up to 7-10 days.
Method 2 (The "Bouquet" Method — up to two weeks):
If you cut Mizuna with long stems, place the bunch in a jar with a small amount of cold water (like flowers in a vase). Cover loosely with a plastic bag on top to create a humid microclimate and place in the refrigerator. Change the water every 1-2 days. This way, the greens retain their turgor and freshness for the longest time.
