Mizuna althrough separate plants are very similar and many use the names interchangeably. They are used as a salad crop, as it produces fine leaves with a peppery cabbage flavor. Mubuna's tends to have a stronger mustard flavor. The plants origin in in Japan and has many other names, such as water greens, kyona, Japanese mustard or spider mustard. Its main use is in salads but can also be lightly cooked on stir-fries. They are a great salad leaf for the shadier spots in your garden as they don't mind some shade as long as they get some sun during the day.

How To Grow

It is very easy to grow, as it grows quickly and can adapt to most soil types. It doesn't do well in dry soils so water well and often. Either sow in green house for early start, or sow direct once soil starts to warm during the days. It is somewhat frost tolerant so can survive some colder weather.

How/When To Harvesting

Pick leaves as required, and the plants will keep giving.