All-America Selections winner for 1935 and long-time southern favorite with mild, mustardy flavor.
With crumpled, frilled edges, the bright green leaves impart a mild, mustardy flavor. Served raw, the young leaves are tasty in salads—they're also delicious lightly stir-fried or sauted. Superb candidate for freezing or canning. Cold-resistant and slow to bolt, the large, upright and vigorous plants spread to 18-24". Harvest young leaves in about 50 days or more mature leaves in about 70.
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.