MIZUNA CABBAGE AB
Brassica rapa ssp. nipposinica
RécolteConseils de semis
Cycle de vie : biennial
Durée de levée : 15 to 20 days
Température de levée : 15 to 20°C
Technique de semis : on the fly
Profondeur de semis : equal to the seed size
Contenants de semis : in terrine / open ground
Conseils de culture
Description
Mizuna cabbage is an easy-to-grow, fast-growing, and vigorous plant. It offers great resistance to cold.
It produces numerous dark green, lace-like leaves, which can be eaten in salads, much like chicory. They have a fresh, crisp taste, with a mild, slightly peppery flavor, making them ideal for use in mesclun and young leaf salads when harvested young.
These leaves are also eaten cooked, like spinach (steamed, boiled or stir-fried in a wok).
Sowing
Sow from May to September in a nursery. Transplant into deep, fresh soil when the plants have 4 leaves, 25 cm between rows. Thin out every 20 cm.
Direct sowing is possible from April.
Harvest
Harvest from July to February.
