Mizuna

Outdoor sowing under glass: beginning of March - mid April & mid August - beginning of October

Outdoor sowing: April - end of June

Germination: 7 - 14 days

Germination temp.: 7 - 15 °C

Sowing depth: ½ cm

Planting distance: 20 - 25 cm

Sowing in rows: 45 cm

Plant position: sunny - half shadow

Days till harvest: 21 - 45

Because Mizuna is a leaf cabbage, it needs a lot of fertiliser like other members of the cabbage family. Start fertilising the soil with a generous amount of compost a few weeks before sowing, possibly enriched with cow manure pellets or another form of nitrogen-rich fertiliser such as blood meal. It isn't necessary to fertilise additionally while the plants are growing.

Mizuna is exclusively sown outdoors in the garden, possibly under glass or plastic (cold greenhouse of coldframe). Because this vegetable can be grown outdoors very quickly, it isn't worth the effort to pre-sow it indoors. It can withstand cold and a few degrees of frost, but very little heat. In dry hot weather in summer, it quickly goes to seed. Therefore, Mizuna isn't sown in the summer months.

Mizuna germinates best at a temperature between 7 - 15 °C. Germination takes about 7 - 14 days, depending on the outside temperature and soil temperature. This vegetable can be grown well on very many different types of soil, as long as the soil is well-drained.

It can be sown outdoors from the beginning of March to mid-April and from mid-August to the beginning of October in a cold greenhouse or coldframe or under plastic shelters. Outdoors in the open ground (without shelter) can be sown from April to the end of June. Sow in a sunny spot with semi-shade. Sow in rows 45 cm apart. If space is limited, the rows may be closer together. Make a shallow and narrow trench in the soil about ½ cm deep. Sow the seeds in this with a distance of about 5 cm between them. Cover the seeds with a thin layer of soil. Once the seedlings are large enough to handle, thin them out to 20 cm. These thinned seedlings can be eaten in salad. Keep the seeds well moist during germination and water adequately during dry periods. This is to prevent the plants from quickly going to seed and becoming unharvestable.

Mizuna can be harvested quite soon. The young leaves, used in e.g. salads, can already be harvested after 21 days (3 weeks).  These are the outer leaves of the plants. Let the inner leaves continue to grow. These mature plants can be harvested after 35 - 45 days (5 - 6 weeks). To further extend the harvest period, small amounts of seeds can also be sown every 3 weeks. This vegetable can also be prepared and eaten like turnip greens and spinach. Eat the leaves ASAP after harvesting or store in the vegetable compartment of the fridge for up to 3 days. Mizuna can't be frozen.

Additional information on Mizuna:

Origin Mizuna:

Mizuna is a leaf cabbage of Chinese origin that has been grown and used in Japan for centuries. The Chinese name of this vegetable is Xiu Cai, also often written as Shui Cai. The Japanese name is Mizuna. It's an Asian variety of turnip greens. Which is especially widely eaten in Asian countries. In Japan, Mizuna is mainly grown during winter in fields that are half-flooded. The Japanese word for water is Mizu.

It's a member of the crucifer family (Brassicaceae or Cruciferae) just like, among others, all types of cabbage (Kale, Brussels sprouts, Chinese cabbage, etc.), Rapeseed, Kohlrabi, Radish, Ramenas, Radish and Wild Rocket. Unlike most cabbages, Mizuna doesn't produce heads. This is why this vegetable is also called leaf cabbage. The leaves grow in a (usually) loose rosette shape. The height of this plant is usually smaller than its width. The Latin name of Mizuna is Brassica rapa var. japonica.

Dutch names for this vegetable include Japanese lettuce, Japanese mustard, Japanese mustard lettuce and Mizuna. In English, this vegetable is called Japanese Mustard, Japanese Greens, Spider Mustard, Peppergrass and Kyona, among others. In German, this vegetable is known as Japanischer Blattsenf und Mizuna, among others.

In appearance, Mizuna is similar to Wild Rocket and Curly Endive (Frisée endive). The leaves are often thin, finely incised with usually frayed edges. The stalks are thin and usually white. There are a number of different varieties of Mizuna including green and red. These different varieties are described in a little more detail later in this article under the heading different colours of Mizuna.

The use of this Oriental leaf cabbage largely corresponds to the use of the turnip cabbage we know well. The taste of Mizuna is similar to the taste of Wild Rocket, i.e. pungent and sharp, but somewhat less sharp and spicy than the taste of the latter.

It's a relatively unknown vegetable in the Netherlands. This is very unfortunate, because it's a very healthy vegetable that is easy and quick to grow yourself for a long period of the year and can be used versatile in dishes. See the use and preparation of Mizuna section.

This very healthy vegetable contains many important nutrients and vitamins. Like most green leafy vegetables, Mizuna is low in calories. It does contain: Calcium, Iron, Potassium, Magnesium and Sodium. And the following vitamins: A, B6 and B11 (folic acid). And on top of this, a large amount of vitamin C. Incidentally, it also contains carbohydrates, dietary fibre, sugars and proteins.  

Mizuna is sometimes confused with Mibuna. In fact, this is also a Japanese vegetable that also belongs to the cruciferous family and has a similar Latin name. The difference between Mizuna and Mibuna is: the leaves of the latter are smoother, broader and not serrated.

Health-promoting aspects of Mizuna:

Calcium: this is a mineral that is important for building strong teeth and bones, among other things. It also ensures proper functioning of muscles and nerves in the body.

Iron: this is a mineral that plays a major role in the formation of haemoglobin and this is important for oxygen transport in the blood and metabolism. Iron deficiency can be recognised by the following symptoms: pale skin, fatigue, restless legs, general urge to move and being out of breath quickly. At-risk groups that may be more prone to iron deficiency include: pregnant women, breastfeeding women, women during menstruation and vegetarians and vegans.

Potassium: this is a mineral that plays a role, along with Chlorine and Sodium, in regulating fluid balance and blood pressure in the body. Potassium counteracts the blood pressure-raising effect of Sodium. It also, together with Sodium, ensures that nerve impulses are properly directed and muscles contract.

Magnesium: this is a mineral that increases the body's resistance to stress. It also enhances and improves memory and concentration.

Sodium: this is a mineral that plays a role, along with Potassium and Chlorine, in regulating fluid balance in the body. Sodium has a blood pressure-raising effect that is counteracted by Potassium. See Potassium for other health-promoting aspects.

Vitamin A: this vitamin is good for eyes, growth, skin and resistance. It's also known as Retinol. Since vitamin A is soluble in fat, the body can store excess of this vitamin in its own fat. This can lead to an excess of this vitamin and this can cause poisoning. Symptoms of this include headache, nausea, fatigue, dizziness and abnormalities of the eyes, skeleton and skin. This can be particularly harmful for pregnant women and children.

Vitamin C: This vitamin reduces fatigue, protects the body from disease and strengthens the immune system.

Different colours of Mizuna:

There are a number of different types of Mizuna. These fall roughly within 2 different groups, namely: green or red varieties. There is little difference between the different colours in terms of resistance to cold and frost. With the red varieties, however, the red or purple colour usually becomes stronger and more striking under the influence of cold and frost.

Green varieties:

Golden Frills: this is a light yellow-green variety with very sharply incised, almost lacy leaves. It has a slightly spicier, sharper flavour than the ordinary green Mizuna. Can withstand cold well and tolerates a few degrees of frost.

Green Mizuna: this variety is also often called simply Mizuna and Japanese mustard. This is a light green-lime green variety with incised leaves with fringes at the ends. It has a mild flavour with a subtle bit of sharpness and spice. This variety can withstand cold well and tolerates a few degrees of frost.

Red varieties:

Purple Frills: this is a dark red-purple variety with deeply incised, large, very thin and slender leaves. The leaf colour darkens under the influence of cold and frost. It has a pungent and sharp taste. This variety can withstand cold and frost very well. Purple Frills doesn't bolt quickly into seed.

Purple Pop: this is a variety with green-purple leaves and light purple stems. The purple colour intensifies under the influence of cold. The broad leaves are slightly toothed. This variety copes well with cold and frost.

Red Giant: this is a species with broad slightly toothed leaves. The leaves are red-brown with some dark green here and there. It can withstand some cold. The flavour of the leaves gets stronger as the plant grows bigger. This striking and attractive plant can also be used as an ornamental plant in the garden.

Red Mizuna: this is a dark red-brown-red variety with very deeply incised, thin and slender, almost lacy leaves. Leaf colour intensifies under the influence of cold. This variety has a spicy, sharp flavour very similar to that of wild rocket. It resists cold well.

Scarlet Frills: red-brown and green variety with incised and strongly curled leaves and light green stems. It has a spicy flavour. Can withstand cold well. Cold enhances the red colour.

Sowing Mizuna:

Mizuna is exclusively sown outdoors in the garden, possibly under glass or plastic (cold greenhouse of coldframe). Because this vegetable can be grown outdoors very quickly, it isn't worth the effort to pre-sow it indoors. It can withstand cold and a few degrees of frost, but very little heat. In dry hot weather in summer, it quickly goes to seed. Therefore, Mizuna isn't sown in the summer months.

Mizuna germinates best at a temperature between 7 - 15 °C. Germination takes about 7 - 14 days, depending on the outside temperature and soil temperature. This vegetable can be grown well on very many different types of soil, as long as the soil is well-drained.

It can be sown outdoors from the beginning of March to mid-April and from mid-August to the beginning of October in a cold greenhouse or coldframe or under plastic shelters. Outdoors in the open ground (without shelter) can be sown from April to the end of June. Sow in a sunny spot with semi-shade. Sow in rows 45 cm apart. If space is limited, the rows may be closer together. Make a shallow and narrow trench in the soil about ½ cm deep. Sow the seeds in this with a distance of about 5 cm between them. Cover the seeds with a thin layer of soil. Once the seedlings are large enough to handle, thin them out to 20 cm. These thinned seedlings can be eaten in salad. Keep the seeds well moist during germination and water adequately during dry periods. This is to prevent the plants from quickly going to seed and becoming unharvestable.

Mizuna can be harvested quite soon. The young leaves, used in e.g. salads, can already be harvested after 21 days (3 weeks).  These are the outer leaves of the plants. Let the inner leaves continue to grow. These mature plants can be harvested after 35 - 45 days (5 - 6 weeks). To further extend the harvest period, small amounts of seeds can also be sown every 3 weeks. This vegetable can also be prepared and eaten like turnip greens and spinach. Eat the leaves ASAP after harvesting or store in the vegetable compartment of the fridge for up to 3 days. Mizuna can't be frozen.

This vegetable can be prepared in the same way as turnip greens or spinach. Look under the heading preparation and use of Mizuna for tips and preparation methods.

 Fertilising Mizuna:

Mizuna is a leafy cabbage and, like other members of the cabbage family, needs a lot of fertiliser. Start fertilising the soil a few weeks before sowing with a generous amount of compost possibly enriched with cow manure pellets or another form of nitrogen-rich fertiliser such as Blood meal.

Intermediate or additional fertilisation during growth isn't necessary as this vegetable grows very quickly. However, it's important to keep the soil and the vegetable itself well moist. This prevents premature seed setting and it also helps to prevent problems such as ground fleas. See also diseases and pests in Mizuna further on in this article.

General growing tips:

Mizuna is easy to grow in large flower pots for much of the year. This ensures that even people who don't have a garden can spend much of the year growing this easy-to-sow, very healthy and delicious vegetable fresh themselves and, of course, harvest it.

Once Mizuna is sown, it's important to keep it well moist. Mainly to prevent premature seed setting, for good growth of the crop and to avoid problems with ground fleas.  

Good neighbours: good neighbours for Mizuna are all legumes. In combination cropping, Mizuna can also be grown along with and after Legumes, as these bring nitrogen into the soil and this is highly appreciated by Mizuna. Bad neighbours: Nothing is known about bad neighbours for Mizuna.

Harvesting and storage:

Mizuna is a very fast-growing vegetable that can be harvested 5 - 6 weeks after sowing. The young leaves, often used for salads and pizza garnishes, can be harvested as early as 3 weeks after sowing.

Mizuna is a fairly tender leafy cabbage that can be kept in the vegetable compartment of the fridge for 2 - 3 days at most. If necessary, wrap this vegetable in some plastic film or damp kitchen paper. It's better to use this vegetable immediately after harvesting because then there is the least loss of valuable vitamins, such as vitamin C. Mizuna can't be frozen.

Diseases and pests in Mizuna:

Despite being a member of the same family as cabbage, Mizuna doesn't suffer much from diseases that cabbages do. It can, however, suffer from some harmful insects that also occur on other members of the cabbage family and the cruciferous family.

Ground flea: This is a very small beetle (2 mm), a member of the leaf beetle family (Chrysomelidae). They are also called flea beetles. It likes to lay its eggs, in late spring - early summer, on leaves of members of the Crucifer family, but other plants and flowers can also be plagued by these beetles (E.g. Lilies, Beets and Chicory). Larvae develop from these eggs and feast on the leaves. Initially, they dig tunnels in the leaf, eventually causing holes. The damage can be so severe that seedlings die. Mature plants, under the right conditions, can grow over the damage. But the fact remains that once affected leaves don't look so appetising.

It's called Ground flea because its very muscular hind legs enable it to jump very high, just like a flea, and because the larvae, once fully eaten, crawl into the ground to pupate into beetles. The ground flea very much likes dry and warm conditions. The adult beetle overwinters in a shelter and causes damage to plants the following year. As soon as the air temperature reaches 18 °C, they emerge from their shelters.

Control of ground fleas: Unfortunately, the ground flea has no natural enemies. Even birds don't like it. Combination cultivation with cress can have a repellent effect. Keeping the crop well moistened can also help against the flea, as it hates moisture.

Since fleas are very difficult to catch, jumping very far and high with even the slightest movement, using a glue board can be useful. Such a board is easy to make yourself: use a board as wide as the vegetable bed. Coat the plank with a sticky glue that doesn't dry quickly, e.g. wallpaper glue or jam. Attach two handles to the top of the plank to hold the plank and a row of fabric fringes or soft brushes to the bottom of the plank. Preferably move the plank over the affected plants in the morning with a swinging motion. Make sure the row of fabric fringes or soft brushes touch the plants well. This will make the ground fleas jump up and brush against the plank and stick to it. Repeat swinging the board until all ground fleas are gone.

In case of very heavy infestation by ground flea, you can spray Pyrethrum over the plants. Strictly follow the instructions for use of this product, as beneficial insects also die from this remedy. Pyrethrum only works for a very short time, as soon as the liquid dries up it no longer works. It's therefore important to moisten the affected plants very well from all sides and especially not to forget the underside of the leaves. On days with high temperatures, spray preferably in the evening. If necessary, the application of the product should be repeated after 1 week. The safety period between application and harvest is 2 days. This means that there should be more than 2 days between application of the product and harvesting of the sprayed vegetable. It also goes without saying that the vegetables should be washed very carefully before use.

Aphids: Aphids are very small plant-eating insects, they feed on the cells of a plant. They are usually light green, but there are also white, black, red, yellow and purple species. They are usually no bigger than half a millimetre and thus difficult to see. You often find them in the top of a young stem, in the armpit of a plant, on flower buds and on very young leaves. The aphid sucks up the plant's juices and nutrients, pressing some of its infecting saliva into the plant in the process. In doing so, it spreads viruses that weaken the plant and can eventually kill it.

Aphids spread very quickly and produce a frightening number of young. They secrete a substance called honeydew, which ants, wasps and bees are particularly fond of. Honeydew is also a substance on which fungi thrive very well. Fungi and aphids then sit together on 1 plant.  This combination of fungi and aphids is called sooty mould because it's very black. Aphids occur in very large numbers on a plant and transfer very easily from plant to plant.

Controlling aphids: what can be done about them? Ladybirds are the natural enemy of the aphid. Larvae eat about 600 aphids on average and an adult ladybird eats about 100 aphids a day. But ants in particular protect aphids and will try to stop the ladybirds. There are special ladybird houses for sale. You can also order boxes of larvae that fight aphids in a very natural way.

Parasitic wasps and their larvae also control aphids. The earwig also eats aphids as well as mites, larvae and eggs of insects. The earwig also eats small caterpillars and other parasites. But beware! Earwigs can affect fruits like plum, peach, apricot, etc.

A plant spray filled with water and washing-up liquid is also an effective remedy. This works for several days and then needs to be repeated. A mixture of water and  methylated spirit also works.

A mixture of 20 millilitres of green soap, 20 millilitres of methylated spirit and a litre of water can also help. An infusion of onion can also help and this also works against other insects that feed on plants. African aphids attract insects that eat aphids. Aphids hate the smell of Lavender, Savory, Sage, Hyssop, Dill, Onion and Garlic. A final tip is to control ants in your garden.

Snails: there are very many different types of snails with and without houses, but they all have in common that they love tender, soft and green leaves. Their presence is usually visible through large holes in leaves, completely eaten away leaves and slimy silver spores. Snails lay about 400 eggs a year on average. During the day, snails hide under all kinds of materials; they are especially fond of moisture. In the evening and at night, they become active and start nibbling on the tender plants in the garden.

Control of Snails: the natural enemies of the snail include birds, hedgehogs, frogs, toads, spiders, ducks and chickens. These animals love snails and eat them gladly and a lot. So make sure you get these animals into your garden.

Remove loose, unnecessary things from your garden like empty flower pots, empty crates, piles of wood, loose tiles, etc. that can serve as hiding places for snails. Water as much as possible in the morning in summer to ensure the soil is drier in the evening.

Sprinkle organic slug pellets to protect certain plants. Garlic is poisonous to snails. If necessary, plant garlic plants near plants that are very attractive to snails. We sell an Ecostyle product against slugs: Escar-Go.

A biological solution against slugs is the use of parasitic nematodes (Phasmarhabditis hermaphrodita). These tiny nematodes penetrate the slug and lay their eggs inside the slug, causing it to get sick and eventually stop eating. These nematodes can be ordered from the website www.roodmetzwartestippen.nl. This website also provides more explanations on the exact dosing method and how the nematodes work.

Preparation and use of Mizuna:

Of Mizuna, the crunchy, tender and slightly sharp-tasting leaves and stems are used. The flower buds and flowers of this leaf cabbage can also be eaten. The latter can be used very well, for instance, as a surprising, delicious-tasting and edible decoration for salads and as a garnish for dishes.

Wash the Mizuna well and sometimes several times before use and dry the delicate leaves carefully in e.g. a salad spinner or by gently dabbing it with kitchen paper. It may possibly be necessary to cut off the ends of the stalks as they sometimes taste bitter. Mizuna can be used raw in salads. It can also be briefly boiled, steamed or stir-fried.

Mizuna is very tasty in combination with: chicken, salmon, various types of lettuce e.g.: wild rocket, mesclun salad, boiled potatoes, cheese, fried bacon, mushrooms such as shiitake and enoki (aka velvet leg), tofu, fruits (e.g. apples, figs, citrus and pears), garlic, courgettes, tomatoes, ginger, mint, basil, wild rice and spelt.

Use this leaf cabbage raw in mixed salads, meal salads, in stews, as a mildly spicy salad, as a garnish on pizzas and with meat dishes. For raw applications, the young, tender leaves of Mizuna are used.

When using this leafy cabbage hot, it's important to cook the stems a little longer than the leaves. Mizuna shrinks to about half its initial volume (just like Spinach) when boiled, steamed or stir-fried briefly. Older, mature leaves and stems of Mizuna are used for this purpose. The leaves can also be added at the last minute to hot dishes such as: soups, wok dishes, stews and pasta dishes.

And of course, Mizuna is also used in various Japanese dishes. In Japan, Mizuna is traditionally not used raw in salads. It's added at the last moment to stews, to soups, in hotpots, in wok dishes and pickled raw with salt and possibly other Asian seasonings.

Recipe for Ichiyazuke (pickled Mizuna Japanese style)

Ingredients:

Mizuna, salt, Togarashi (dried red chilli peppers)

Preparation:

Put the cleaned and uncut Mizuna in a plastic or glass container with a loose lid. Lay the stalks neatly side by side, sprinkle the Mizuna with salt. Cut the dried chilli into thin strips and add this. Put the lid on the container and place a heavy weight on the lid. Leave this in the fridge for at least half a day, but preferably overnight. After half a day or the whole night of ripening in the fridge, squeeze out all the extra liquid from the pickled Mizuna. After this, cut the vegetables into bite-sized pieces. Serve with Japanese brown rice.

Recipes with Mizuna:

Risotto with Mizuna

Main course for 2 people. Preparation time: 35 - 45 minutes.

Ingredients:

200 grams risotto rice, 250 grams coarsely chopped mizuna, 1 decilitre white wine or Vermouth, 50 grams finely grated Parmesan cheese, ½ finely chopped onion, 1 clove crushed garlic, about 8 decilitres light vegetable stock, 2 tablespoons olive oil, freshly ground black pepper.

Preparation:

Bring the vegetable stock to the boil in a small saucepan and keep it well heated over a low heat. In the meantime, heat 1 tablespoon of olive oil in a small frying pan. In this frying pan, sauté the onion and garlic for a few minutes. Add another tablespoon of olive oil and now add the risotto rice. Stir all the rice grains until all grains are coated with oil. Deglaze the rice with the wine or Vermouth. Once this liquid has evaporated, add a spoonful (use a gravy ladle or a small soup ladle) of stock. Stir regularly. Spoon the next spoonful of stock into the rice when the previous spoonful is almost absorbed. Continue this way until the rice is done and the stock is (almost) used up. This takes (depending on the type of rice used) 15 to 20 minutes. Spoon the coarsely chopped Mizuna and grated Parmesan cheese through the rice. Give another generous turn with the pepper mill over the pan. Serve in deep plates. Enjoy your meal!

Source: weblog: www.Almost as tasty as at home

Japanese salad with Mizuna

Vegetarian lunch dish for 2 persons. Preparation time: 10 - 20 minutes.

Ingredients:

150g shiitake, 150g tofu cubes, 100g Mizuna, 2 spring onions, 120ml sunflower oil, 40ml Japanese soy sauce, 30ml rice vinegar, 15ml dry sherry, ½ teaspoon sesame oil, ½ teaspoon grated ginger.

Preparation:

Clean and roughly chop the shiitake. Clean and thinly slice the spring onions. Briefly fry the shiitake together with the ginger in a little sunflower oil in a wok. Then add the tofu and spring onion and fry briefly on high heat. Add the sherry and half the soy sauce to the shiitake, onion, tofu and ginger mixture and turn the heat down to low. Whisk together the rest of the sunflower oil, the other half of the soy sauce, the rice vinegar and the sesame oil to make a vinaigrette. Divide the washed and dried Mizuna leaves between 2 plates. Divide the warm shiitake mixture on top of the Mizuna. Pour the vinaigrette over the lukewarm salad and serve immediately. Enjoy your meal!

Source: www.eetsuggestie.nl

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