Mizuna

A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. The Japanese are fond of them pickled. Highly resistant to cold and grown extensively during the winter months in Japan.

Not only is it good to eat, it's also quite decorative, with glossy, serrated, dark green leaves and narrow white stalks, looking good in flower beds and as edging. It grows well in most soils. Mizuna greens have a mild mustard plant flavour. Sow Mizuna outside, in early to late summer. But, it but it can also be sown in late spring or early summer, when it may have a tendency to bolt. Another alternative is to sow in early autumn, for transplanting under cover.

stems with holly-like serrated leaves. Excellent in gourmet salads and stir-fries.

Pkt contains 350 seeds approx.

Tastes great stir-fried, fresh or steamed.