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Mustard Mizuna - Burpee Seeds
Brassica rapa var. niposinica
- Japanese mustard
- Peppery flavour
- Cut and come again
HEIRLOOM. Bright green, serrated leaves add pizzazz to gourmet salads.
The attractive leaves of this heirloom Japanese mustard add peppery zing to mixed-green salads and are delicious simply sautéed or stir-fried. Plants produce a flurry of thin stalks with bright-green and heavily serrated leaves with a picturesque feathery look that adds interest to the garden bed. A cut-and-come-again plant that keeps producing. Heat-tolerant.
30-45 days to maturity, full sun.
750mg of seed
- Harvest young foliage when it reaches 6-8 inches long, about 45 days after sowing.
- Pick the lower leaves or harvest the entire plant at once before the foliage becomes too tough.
- For a fall harvest, pick after a light frost as the frost improves the flavor.
- Stop picking once plants flower as the leaves will become bitter-tasting. Flowers are also edible.
- Mustard is great for salads or as cooked greens. You can also boil or sauté the foliage.
- Refrigerate the harvest to preserve until used.
- You can also blanch and freeze the leaves. They may also be pickled.
$0.64
Original: $1.83
-65%Mustard Mizuna - Burpee Seeds—
$1.83
$0.64Product Information
Product Information
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Description
Brassica rapa var. niposinica
- Japanese mustard
- Peppery flavour
- Cut and come again
HEIRLOOM. Bright green, serrated leaves add pizzazz to gourmet salads.
The attractive leaves of this heirloom Japanese mustard add peppery zing to mixed-green salads and are delicious simply sautéed or stir-fried. Plants produce a flurry of thin stalks with bright-green and heavily serrated leaves with a picturesque feathery look that adds interest to the garden bed. A cut-and-come-again plant that keeps producing. Heat-tolerant.
30-45 days to maturity, full sun.
750mg of seed
- Harvest young foliage when it reaches 6-8 inches long, about 45 days after sowing.
- Pick the lower leaves or harvest the entire plant at once before the foliage becomes too tough.
- For a fall harvest, pick after a light frost as the frost improves the flavor.
- Stop picking once plants flower as the leaves will become bitter-tasting. Flowers are also edible.
- Mustard is great for salads or as cooked greens. You can also boil or sauté the foliage.
- Refrigerate the harvest to preserve until used.
- You can also blanch and freeze the leaves. They may also be pickled.
