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The wonderfully tasty mizuna 'Green Kyoto'

Mibuna & mizuna 

Mibuna and mizuna are both becoming increasingly popular as a home-grown crop in the UK.

Mibuna plants grow to about 30cm (1ft) high, producing tight clusters of long, narrow leaves. These have a light mustard flavour, and are excellent in a salad or as a side dish when lightly cooked and seasoned. It is very similar to mizuna, but with a stronger flavour.

Mibuna is one of the most versatile cut-and-come-again vegetables. It is very easy to grow and can be cut four or five times; the new growth is more resistant to frost and cold.

Mizuna is a popular Japanese leafy vegetable, which grows as a large rosette (head) of finely dissected, feathery leaves up to 25cm (10in) high; these are similar to rocket leaves. The rosette can grow to 23cm (9in) high and can spread to 45cm (18in). Mizuna leaves have a characteristic peppery, cabbage flavour.

Leaves are used raw in salads or cooked for stir-fries or soups. The young flowering stems can be cooked like broccoli.

Mizuna is very hardy, being both heat and cold tolerant. It usually grows better in moist conditions and if subjected to dry conditions, growth may appear stunted and plants will bolt prematurely.

Vegetables key


 C The cabbage family

 L Leafy vegetables

 P Peas & beans (legumes)

 R Root vegetables

 S Salads

 G Greenhouse & tender crops

 O Other crops

 OV Oriental vegetables

 Video Video clip

 

Sowing

Sow at intervals from May to August outside, or under cover in September.

Seeds can be sown where the plants are to grow, in a seed bed and then transferred to their growing position or in pots or module trays and planted out

Growing

Mizuna and mibuna are grown as young, semi-mature or mature plants. Plants to be used when young should be planted 10-15cm (4-6in) apart, those to be cut frequently for their leaves, 20cm (8in) apart and larger plants 30-40cm (12-16in) apart.

Grow in a sunny position, although plants will tolerate light shade in summer.

There is a risk of bolting in very hot dry conditions - less so with early sowings - but also if sown too early when conditions are too cold.

Ensure adequate supplies of water in dry conditions.

Harvesting

From around three to six weeks after sowing, the heads can be harvested whole by cutting at the base with a sharp knife, although large plants will need six to eight weeks. Alternatively, individual leaves may be regularly cut from plants so that a fresh crop is continually produced. Harvest and eat immediately for the best flavour.


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