Description

• Mizuna leaves are a good source of calcium, magnesium, potassium, iron, folate and vitamins including A, C and K. Mizana can be harvested at the cotyledon or microgreen stage, baby leaf stage or as a fully mature salad green. Mizuna leaves pair well with most culinary herbs and can be used raw, steamed, boiled or in stir-frys. Authentic spring salad mix and mesclun salad mix specifically require mizuna leaves.
• Sow mizuna seeds in well-draining loose soil at a depth of ¼ inches in a fully sunny location. In ideal conditions, the germination should take about two weeks. Sow seeds in succession after every three weeks for a constant supply of the salad green. Mizuna, like other salad greens, can also be grown well in a container.
• Soil – Nitrogen-rich well-draining soil with a pH ranging from 6.5 to 7 is best for growing Mizuna greens.
• Temperature – The ideal soil temperature for germination of Mizuna greens should range between 15 to 25℃.
• Water – Mizuna prefers slightly moist soil for better leaf growth. Keep the top layer of soil evenly moist with regular watering.
• Sunlight – Mizuna greens thrive in a sunny spot that receives 4-5 hours of sunlight every day.
• Common pests – Just like other cabbage family crops, Mizuna greens are prone to pests like flea beetle, cabbage loopers, and aphids. Use row covers to protect plants from these pests and additionally organic neem spray can help deter most of the pests.