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BRASSICA rapa ssp. nipposinica
Kabuna, Mizuna, Spinach Mustard, Tendergreen
A fast-growing annual or biennial grown as a vegetable leaf crop, mizuna tastes like sweet lettuce with peppery zest. The Japanese word "mizuna" translates to "water vegetable", referring to the juicy stalks. Young, smaller leaves are typically harvested and added to mesclun salad mixes, while larger slightly stronger-flavored foliage is used in cooked dishes. Some botanists suspect the subspecies nipposinica is European but it has naturalized across eastern Asia where it is most associated with the culinary heritage.
The plant develops a loose, open rosette of upright, spreading leaves on white stalks. Natural varieties include one with oval, paddle-like leaf blades and another with deeply cut leaves and jagged, toothed edges. The leaves are light to waxy green; some garden cultivars have purple or dark red foliage. When plants are mature and temperatures heat up, the rosette elongates to produce a stalk with many small, four-petaled, yellow flowers. Butterflies and other insects pollinate them, leading to round, mustard-like seeds.
Mizuna is a cool weather crop that grows well full sun and fertile garden soil that is evenly moist. It is tolerant of frost but intolerant of wet soils. Hot weather causes bolting and also makes the flavor of the greens stronger.
9 - 3
A1, A2, A3, H1, 1a, 1b, 2a, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
Full Sun, Partial Sun
12"-38" / 30.5cm - 96.5cm
10"-18" / 25.4cm - 45.7cm
Late Spring, Early Summer, Late Winter
Clay, Loam, Sand
Spring, Summer, Fall, Winter
Green, Light Green, Gray Green
Edible, Herb / Vegetable
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