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100.0% would recommend this item to a friend.
4 out of 4 people found the following review helpful:
What are the pros? Easy, colorful, tasty
What are the cons? None
Great cut-and-come-again green. I like the texture better than other mustards and it's more versatile. It can be used as microgreens, in stirfrys, on burgers, mixed with arugula on pizza, or chopped and mixed into a lettuce blend to give it a kick. I also loved serving sweet potato hash on a bed of these lightly dressed greens. Beautiful in the garden. Easy to grow with no pest problems. Very hardy and weathered multiple freezes (covered). I direct sowed the seeds early September (for microgreens) through late October (for mature greens) in zone 9a in Central Texas. They prefer cooler temperatures and were one of the first things to bolt in early March when temperatures were in the mid 70s and low 80s. Plants were about 1.5 feet wide and 3 feet tall when I pulled them.
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3 out of 3 people found the following review helpful:
What are the pros? Taste, appearance
What are the cons? Non
I grow this variety year round on O'ahu and it has become a favorite. My Japanese friends call it 'Wasabi Mizuna' because the taste is definitely reminiscent of the spicy green horseradish paste that is used in Sushi. It's a winner, for sure!
1 out of 2 people found the following review helpful:
What are the pros? looks good, tastes good, easy
What are the cons? none
I liked this mizuna. It grew easily and tasted great. It didn't last quite as long as the lime streaked (one or two weeks less), but otherwise it's great. I plan to keep growing it.
3 out of 4 people found the following review helpful:
What are the pros? Easy to grow
What are the cons? not too heat tolerant
This is a great cut and come again green. It tastes great raw but I like to stir fry it w/ garlic and onions. I mulch it heavily and it has done really well this winter.
6 out of 7 people found the following review helpful:
What are the pros? Perfect for salads
I've grown many different kinds of Asian greens, and this is one of our favorites for salads. Quick sprouting like most brassicas, it's best started in late Aug./early Sept. in Virginia. It attracted only a couple of caterpillars and no flea beetles. We like it in our salads which include spinach, arugula, tatsoi, red Russian kale, sorrel, lettuces, and chicories. It's something different, red and "feathery," with a mild flavor especially in cold weather. I think it is milder than arugula. My 12 year-old son likes it and calls it "seaweed." It's a little "stemmy" for cooking.
Currently it is December 7, 2017. We've had frosts since late October, one of which was 19 degrees F, and this green is still growing strong. Some of the leaves are a bit frostbitten and pale, but most are still bright read and of excellent eating quality. Mizuna is one of the first brassicas to go to seed after being exposed to cold, and then warm, temperatures, and so far no plants are flowering.