Mizuna 'Kyona'

The marvelous Mizuna is an oriental wonder - characterised by its rosettes of finely serrated, feathery leaves, which are dark, glossy green, similar to rocket leaves. A very hardy plant, being both heat and cold tolerant, it usually grows better in moist conditions.
The flavour is fresh but not overpowering and a characteristic peppery-cabbage flavour. It can be used raw in salads or cooked for stir-fries or soups. The young flowering stems can be cooked like broccoli.

The name Mizuna means 'water greens' in Japanese, and these greens are traditionally grown in the cooler, wet climate of the Kyoto prefecture in Japan and are cultivated in shallowly flooded fields.
Mizuna thrives in cool climates and can be grown year-round, but it’s especially suited to spring and autumn cultivation. It matures quickly, often ready to harvest in just 40 days. The plant is both heat- and cold-tolerant, making it a reliable crop for gardeners and farmers.
Naturally vigorous, Mizuna, together with its partner Mibuna, is ideally suited to, and one of the most versatile 'Cut and Come Again' winter vegetables. It is very easy to grow and can be cut back 4 to 5 times - the new growth being more resistant to frosts and snow.

In the kitchen, Mizuna’s versatility shines. Its tender leaves can be enjoyed raw in salads or lightly cooked to retain their texture and flavour. When sautéed or added to soups and stews, it develops a mellower taste, pairing well with a variety of ingredients like garlic, soy sauce, or sesame oil.
Whether you’re looking to boost nutrition or add a touch of elegance to your meals, mizuna is a flavourful, easy-to-grow, and nutritious choice that brings a touch of Japanese culinary tradition to the table.

Position:
Mizuna, together with a number of oriental greens such as Mibuna can grow on a wide range of soil types but prefer to be grown on rich, loamy soils with high water retention. They prefer an open position but will tolerate shade in summer. Grow year-round in rows, drifts, between other vegetables or use as edging for borders or beds. They can easily be grown in a window box.

Sowing: Sow year round - Outdoors from April to October or under cover in September to March.
To ensure a winter-to-spring crop, sow under cover in early autumn. Early and late sowings should be protected with cloches.Seeds can either be sown directly into the vegetable bed or into trays, pots or modules. They are grown as seedlings, semi-mature or mature plants. Seeds germinate in about three days.
Make successional sowings at 21 day intervals. When plants are more mature, you can get tender leaves by harvesting from the newest growth. As the plants mature, the leaves become tough, so pull up old ones and replant.

Sowing Direct:
Sow the seeds 3mm (¼in) deep. Plants to be used when young should be planted or thinned to 10 cm apart, those to be cut frequently for their leaves, 20cm (8in) apart and larger plants 30 to 40cm (12 to 16in) apart.

Sowing Indoors:
Sow into trays, pots or modules containing well draining compost. Stand pots in water to soak then drain. Sow seeds 3mm (¼in) deep. Transplant the plants two to three weeks after sowing, harden off and plant out. Use fleece or nets if necessary.

Cultivation:
Ensure adequate supplies of water in dry conditions, if subjected to dry conditions, growth may appear stunted and plants will bolt prematurely.

Harvesting & Storing: Baby Leaf: 20 to 30 days. Maturity: 40 to 50 days.
Individual leaves may be regularly cut so that a fresh crop is continually being produced. Cut when 5 to 10cm tall, above the bottom set of leaves so that the plant can continue to grow - be sure not to cut the growing point!
As many as five cuts from one plant over ten months may be made.
The heads can be harvested whole by cutting at the base with a sharp knife, from around three to six weeks after sowing, although large plants will need six to eight weeks. Eat immediately for the best flavour.
The leaves will keep up to five days when wrapped loosely and stored in the crisper drawer of the refrigerator.

History:
In Japan, Mizuna is one of a few dozen vegetables known as 'Kyo yasai'. Kyoto was Japan's national capital during the Edo period (~800-1,200 AD). It hosted both the royal family and many important religious temples. Kyoto also played a key role in Japan's agriculture. Royal farms and Buddhist gardens were the starting point of vegetables introduced by trade with China and other parts of Asia. Japan's own native plants had sparse offerings for human consumption.
As these new plants were incorporated into Japanese agriculture numerous selections were made of those plants which performed well in the field and in Japanese cooking. Today about 50 specific vegetable selections can be traced back to the Edo period and to cultivation around Kyoto. These heirloom vegetables were grown in relative isolation and offer bold colours and unique flavour profiles. These vegetables are called 'Kyo yasai' and they have a special place in Japanese history and cuisine.