Valuable tips for growing mizuna

A little about mizune

Most likely, it is not a secret for anyone that the inhabitants of Japan, and indeed the representatives of Asian countries, are great connoisseurs of healthy products. Mizuna just appeared on the territory of Japan. Already in the 16th century, local residents realized that this greenery was not simple, but incredibly useful. In our country, it became known about the mizun not so long ago, but in North America and in the vastness of Western Europe, it has taken root quite well for itself.

Mizuna is a salad of the Cabbage family of the Cruciferous family. This is a great option for gardeners who do not like complicated agricultural technology too much. Mizuna matures quickly and is one of the very first to appear in the garden. The first juicy leaves, as a rule, can be cut off already a month after planting. It is also remarkable that this culture is very frost-resistant, so that seeds can be sown in early spring without fear of return frosts.

It is worth remembering that mizuna is capable of throwing arrows, which does not have a very good effect on the quality of its greenery. For this reason, it is recommended to shade the bushes a little in the afternoon.

Mizuna: growing and caring

Some gardeners, wanting to get the coveted greens, grow mizuna through seedlings as quickly as possible. But this is not at all necessary, since already in April it is already possible to safely sow seeds in open ground. This procedure can be repeated until September at intervals of a couple of weeks, so that healthy greens always flaunt on your table.

When choosing a place for planting, it must be remembered that mizuna does not like too acidic soils, it is desirable that the level be neutral. But if it so happened that the soil is still too acidic, then wood ash can be added.

When planting mizuna, it should be borne in mind that the preferred further planting scheme for this cabbage is 20x30. When sowing seeds, they should be buried half a centimeter so that the greens can hatch. The seeds themselves are very small, so they are usually sown at a short distance. In the future, the plants need to be thinned out.

The optimal weather for excellent germination of mizuna seeds is stable +15 degrees.

A week later, it will be possible to observe the sprouts that have broken through. Do not forget about regular watering of the soil, because otherwise “arrows” may appear. It is recommended to water mizuna not only under the plant itself, but also between plants. In order to keep moisture near the roots longer, you can lay mulch under each bush. Make sure that no water gets on the cabbage leaves, otherwise valuable greens may begin to rot.

Of course, no greenery is complete without weeding. Mizuna is no exception. There should be no weeds in your garden, otherwise the plants may develop unwanted diseases.

As for feeding, here the rule “the more organic matter, the better” does not work. The best fertilizer for mizuna is wood ash. It is also not worth adding minerals, otherwise chemically unsafe mizuna leaves will fall on your table.

Fresh green mizuna can be cut several times, and when you decide to pull out the plant by the root, keep in mind that the underground part in the form of a small root vegetable is also quite edible.

The most popular varieties of mizuna

So far, mizuna cabbage is not a very frequent guest in the beds of our summer residents. It so happened that parsley, dill and, at best, basil have become classics of greens. Therefore, on the shelves of shops among the seeds, you can see very few varieties of mizuna. Here are two of the most common:

Mermaid. A very strong variety of mizuna in terms of resistance to frost and hot weather. It is able to show itself perfectly both in the open field and in greenhouses. Full maturity - 60-70 days after planting.

Dude... Good because it ripens very quickly. Within 30 days, the greens reach full maturity.

Mizuna: how to use it correctly

The taste of mizuna is quite neutral, it is quite capable of replacing lettuce leaves. However, there is still a small distinguishing feature - a very delicate spicy shade, which is completely unobtrusive, but at the same time noticeable.

Mizuna lettuce leaves are most often used fresh, for example, in all kinds of salads. Very elegant carved leaves can be added to dishes as decoration, it looks very impressive! Some people use mizuna, adding to soups, side dishes. And so that healthy greens can delight you all year round, you can safely send the leaves to freeze or even dry them and then use them as a seasoning.

Why is mizuna useful?

Mizuna is a real storehouse of substances useful for the body. In addition to a large amount of vitamins, it contains fiber, carotene and many other important elements.

Scientists who have carefully studied the composition of the leaves of mizuna cabbage have proven that regular use of this product can normalize cholesterol levels, make the walls of blood vessels stronger, and strengthen the immune system. Mizuna is also recognized as a good remedy for the so-called "detox", that is, cleansing from toxins and toxins.