Bright green, serrated leaves of Japanese mustard add welcome pizzazz to gourmet salads
This Japanese mustard, reputedly Indian in origin, has a mild, slightly peppery taste. The heirloom's leaves add pizzazz to gourmet mixed-green salads, and are delicious sauted or stir-fried. Bright green and heavily serrated, the leaves have a picturesque feathery look that adds interest to the garden bed. Heat-tolerant.
Sow in average well-worked soil, in full sun in early spring; midsummer for fall crop. In frost-free areas, Sow from fall to early spring. For continuous harvest, sow mustard seeds every 14 days until weather becomes hot. Mustard plants grown in hot weather can have a bitter taste, so grow during the cooler months. In rows 24" apart, plant seeds evenly and thinly and cover with 1/2" of fine soil. Firm lightly. Seedlings emerge in 10-21 days.
How to Grow
Plants emerge in 10-21 days. Thin to about 12" apart when seedlings are 1-2" high. Keep plants well-watered in extended periods of warm or dry weather. Do not plant cabbage family crops in the same place 2 years in a row.
Harvest young foliage when it reaches 6-8" long, about 45 days after sowing. Pick the lower leaves or harvest the entire plant at once, before foliage becomes tough. For fall planted mustard, picking after a light frost is best since frost improves flavor. Mizuna can be maintained as a season-long cutting crop like parsley. Mustard greens are great for salads or as cooked greens. You can also boil or saut¿ the foliage.