Japanese Mustard Greens - Mibuna Seeds

Info: Japanese mustard greens are fast-growing cruciferous plants whose young leaves have traditionally been eaten in Japan as lettuce or from the wok. The narrow, delicate leaves have a savory, piquant taste and are delicious in salads, soups, hot pots and wok dishes.
The mibuna mustard produces narrow tender and very tasty leaves with a mild and sharp taste. Like almost all Green Mustard species, they also tolerate somewhat cooler temperatures, are sown in spring (April, harvest in May / June) and are also suitable as postculture in autumn (sowing in August), since the plants no longer shoot as in the summer.

Sowing & cultivation: sow from April to August in rows with a distance of 25 cm, in the row on 10 cm. The plants like sunny to half-shady places and a moderately fertilized soil, which should not dry out. In the autumn, protected cultivation under glass allows a harvest in winter. It is best to harvest the leaves from the outside to the inside. You can also cut the whole head if you do not damage the "heart", the central growth point. In mild weather, Asia salads grow again within a few weeks.