Mizuna Kyoto is a very beautiful Japanese brassica that is easy to grow, adaptable and hardy. it has a gorgeous mild & sweet flavour with a slight pepper tang. Grow the dark green deeply serrated and fringed leaves for use in oriental dishes & salads. It is a prolific and very versatile: can be grown as a cut-&-come-again, or for larger leaves.
Sow: in modules from early spring to early autumn for a late summer to winter crop. For a winter to spring crop sow from early autumn and grow with protection.
Grow: transplant at the 2/3 leaf stage and space at 10cm for small plants or up to 30cm if you want to grow larger plants.
Harvest: as a cut-and-come-again start cutting for salad leaves when the plants reach about 10cm high... either pick single leaves OR cut whole plant 5cm above ground (they can resprout 4 or 5 times). You can cut leaves at any stage from small to large, larger leaves have a stronger flavour. Kyoto can tolerate low temperatures to about -10°C if kept cropped but protect with a cloche from excessive rain or snow. Fast growing – crop plants from 6-8 weeks after planting. Grow in part shade for an even longer harvest & stop when the plants flower,
Enjoy: for salad use whole young leaves or shred larger leaves. You can also steam, stir fry or use the leaves in soups. .
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