Mizuna

This slightly peppery salad green has been known and loved in Asia for centuries and is especially popular in Japanese cuisine. Mizuna, known in Japan as "kyona", is Japanese for "aquatic green" due to the light and humid conditions in the garden, ideal for growing from seed. The leaves are added to stews, soups, or salads. The plant tolerates low temperatures well. Bright greеn Lime Streaks Mizuna seeds blend well with arugula, frisée, endive, and many culinary herbs.

How to grow Mizuna from seeds::

Sowing: Sow directly in early spring, just below the soil surface. This seed germinates best at 40-55 degrees F (4-13 ° C). The soil should be slightly damp before germination for 7-10 dаys. This seed germinates well in late fall for late-season harvests.
Plant Spacing: 6-12″.
Growing of Mizuna: Keep the soil moist and remove weeds. This plant grows well in many types of soil and containers. The plant tolerates cold temperatures very well. It also grows well in containers.
Mizuna Soil Requirements for: Keep the soil evenly moist.
Mizuna Seeds Days to Germination: 7-14 days.
Light Preference of Mizuna: Full Sun.
Life Cycle of Mizuna: Annual.
How and When to Harvest Mizuna: Leaves can be harvested from 4 weeks old when they are about 4″ long. Leave at least 1 inch to allow the plant to continue growing. Choose crispy and whole leaves. You cаn store the leaves in the refrigerator without losing the taste for up to 5 days.
Mizuna Days to Maturity: up to 50 days.
Mizuna's Seed Saving: The plant must overwinter to produce seeds. In the spring, allow it to bloom and give seeds. A thick layer of mulch shоuld protects it even in cold climates. Pods develop on the stem, which ripens from the bottom up. When ripe, they turn light brown. Thresh the seeds, crush the pods and then sift them. Store seeds in a coоl, dry place for up to 4 years.