Mizuna is an exotic Japanese kale. Appearance of the plant, growing rules, pros, cons

Almost every homestead, garden, and vegetable plot has at least a small bed for greenery. Firstly, because it is green, fast-growing crops that supply the very first vitamins to our table. And besides, richly flavored with minerals with a minimum of calories. One of these salad plants is mitsuna (according to various sources - mizuna), a Japanese leafy cabbage.

We are accustomed to the fact that most salad crops come to us from Italy or France. Mitsuna is a native of the Land of the Rising Sun, and this alone suggests high taste and healthy qualities. Because the Japanese, one might say, are sensitive to healthy eating, not forgetting about good taste.

Description

If we talk about Japanese cabbage from a botanical point of view, then Mizuna belongs to green pepper salads, to the genus Cabbage of the Cruciferous family.
This type of leafy vegetable is still less popular in Russia, although Chinese and Chinese cabbage, its closest relatives, are already loved and appreciated by Russians. Japanese Mizuna cabbage is used mainly for preparing vitamin salads. The Japanese themselves call the plant a help for the lazy, since it is unpretentious in care. Growing Japanese Mizuna cabbage even on a windowsill is not difficult, you just need to get acquainted with some of the nuances.

Appearance

Japanese cabbage has two varieties:

Mizuna has entire, long, lance-shaped leaves;

Mizuna cabbage, which will be discussed in our article, has lacy leaves with a noticeable dissection. When examining the plant at close range, it seems as if someone deliberately cut the leaves with scissors. Just look at the photo, how beautiful it is!

The leaf blades of Japanese cabbage are located on long thin petioles, collected in a lush rosette. During growth, it forms a dense bunch. Depending on the variety of Mizuna cabbage, the leaves can be bright green or reddish-brown. The beauty and unusual shape of leaf blades is valued by landscape designers.

A head of cabbage does not form on Japanese cabbage, despite the name. The main value of the plant is its vitamin-rich leaves, which grow constantly, which allows them to be cut during the entire growing season.

Flowering does not make the plant decorative because the light yellow buds are too small. The seeds of Japanese cabbage are slightly smaller than poppy seeds.

Important! Having collected seed once, you can use it for three years in a row. By the end of the growing season, in addition to the mass of leaves, cabbage will produce a small edible root vegetable about 15 cm long. It is similar in taste and shape to rutabaga

It is similar in taste and shape to rutabaga

By the end of the growing season, in addition to the mass of leaves, cabbage will produce a small edible root vegetable about 15 cm long. It is similar in taste and shape to rutabaga.

Characteristics

Japanese Mizuna cabbage is an early ripening plant; you can cut off the leaves within a month or a month and a half after sowing the seeds (depending on the variety).

The salad vegetable is frost-resistant; seeds can germinate at -2-3 degrees. And cabbage itself can withstand slight frosts in the autumn without much damage. This characteristic makes it possible to cultivate in many Russian regions and grow the plant in gardens from May to September.

Advice! If you want to have vitamin-rich Mizuna kale in your diet throughout the year, you can plant it in a heated greenhouse or on a windowsill along with other greens.

The Japanese vegetable is a short-day plant; this is important to know for those who decide to grow it. Experienced gardeners advise shading cabbage plantings in the afternoon to avoid the formation of shoots

Application

Mizuna is prized for its mild and spicy flavor. Many lovers compare it with the taste of mustard, radish or arugula. It is recommended to eat Japanese cabbage in early spring to avoid vitamin deficiency. The leaves are used both fresh, adding to all kinds of salads (with meat, vegetables, fish and fruits) and sandwiches (with cheese and feta cheese), and for preparing soups, stews, and marinades.

Storage

Fresh leaves of Japanese Mizuna cabbage do not last long, as do salads made from them. If you have harvested Japanese cabbage and want to keep it longer, do not remove the root. In addition, cabbage can be prepared for the winter to diversify the diet.

Attention! Japanese Mitsuni cabbage is very tasty in salted, pickled form, you can also dry it

Varieties of Japanese cabbage

The State Register of the Russian Federation recommends for cultivation two registered varieties of kale from Japan - Mermaid and Dude. Let's look at them in more detail:

Mermaid

Rusalochka is a mid-season variety; technical maturity occurs 60-70 days from the moment the seeds are sowed for seedlings. Due to its heat resistance and frost resistance, growing Mizuna cabbage of this variety is possible in open and protected ground conditions.

Comment! The Mermaid variety is practically not subject to bolting.

The rosette is slightly raised, up to 60 carved leaves are formed on it, the height of which is about 41 cm. The bunch is up to 70 cm in diameter. This fact must be taken into account when planting cabbage seedlings.

The weight of one socket is from 1000 to 1500 grams. As a rule, with proper care, up to 6.5 kg of vitamin salad is collected per square meter. The purpose of the Mizuna cabbage variety Mermaid is universal.

The Mermaid variety stands out for its green lacy leaves. They may be smooth or slightly wrinkled. The taste of the leaves and white petiole is excellent.

Attention! The variety got its name thanks to its gorgeous leaves that resemble a mermaid’s tail.

Dude

Japanese cabbage of the Pigeon variety is an ultra-early salad variety intended for fresh consumption. Technical ripeness occurs after 30 days.

The variety has a horizontal rosette with strongly dissected leaves. The plant is less productive (up to 4 kg per square meter), the weight of the rosette is approximately 450 grams.

Important! After cutting, cabbage of the Pigeon variety quickly grows leaves. In addition to the above varieties, stores also offer seeds of the Mizuna Green and Mizuna Red varieties (the foliage has an anthracite tint)

In addition to the above varieties, stores also offer seeds of the Mizuna Green and Mizuna Red varieties (the foliage has an anthracite tint).

Collard greens from Japan and China at their summer cottage:

Description of the plant

Mizuna came to us from Japan, where it is a common ingredient in many dishes. It tastes and looks very similar to arugula. It is considered a salad vegetable because it does not form a head, and the leaves, which have a lacy shape, look more like a flower. Mizuna is sometimes used as a decoration for flower beds and gardens. Cabbage blooms with small yellow flowers and has a spicy pungent taste. All varieties of mizuna are characterized by rapid ripening. It can be light green, rich green or brown-red. It can be grown all year round.

In our country, mizuna is gaining popularity due to its chemical composition. It has a high content of beta-carotene, antioxidants that boost immunity, phosphorus, iron and calcium, thanks to which it can heal cardiovascular diseases and many vitamins. But the greatest advantage of mizuna over regular cabbage is its content of minerals and elements that prevent the development of cancer cells and prevents the growth of new formations. It is an effective anti-cancer vegetable.

In addition, cabbage is low in calories and can be used as a dietary food. Frequent consumption of mizuna normalizes the functioning of the gastrointestinal tract, removes free radicals and toxins, strengthens the walls of blood vessels and is an effective prevention against thrombosis and atherosclerosis.

Beneficial features

In Russia, Japanese cabbage is considered a salad. The vegetable is sold in stores; many Russians willingly buy it because of the large amount of useful substances.

Mizuna varieties contain:

• ascorbic acid;
• carotene;
• vitamins B1, B2, PP;
• biologically active potassium, calcium, phosphorus, iron;
• cellulose.

Considering the content of useful micro- and macroelements, the salad vegetable is rightfully considered medicinal. The Japanese have appreciated this quality since ancient times.

What are the benefits of Mizuna cabbage:

• strengthens the immune system;
• reduces the risk of cancer (doctors recommend the vegetable to people with cancer);
• improves intestinal activity and regulates water metabolism and metabolism in the body;
• normalizes cholesterol, removes salts and toxins;
• strengthens blood vessels, prevents the formation of plaques.

Doctors recommend eating Japanese leaf lettuce in spring and autumn to avoid vitamin deficiency. Cabbage is useful for people with heart disease and anemia.

Attention! Japanese Mizuna cabbage is a low-calorie product, so nutritionists have long paid attention to it.

No side effects as such were found for the vegetable, because it has been known in Japanese cuisine for a long time. The only caveat is individual intolerance.

What to cook with mizuna

When cooking, I often add mizuna to a simple cucumber and tomato salad. I season with sour cream or vegetable oil. A clove of garlic from your own garden wouldn’t hurt in this composition of vegetables. When the season for cucumbers and tomatoes passes, I make salads from dill, parsley, watercress and mizuna. It's not only tasty, but also very healthy! I'll share another favorite recipe.

I cut the cucumber with radishes (sometimes I use daikon instead, just grate it on a coarse grater) into thin semicircles, add a grated boiled egg and coarsely chopped mizuna leaves. I sprinkle with lemon juice, add salt, ground black pepper to taste and season with olive oil. Tasty! Real jam!

I usually cut myself as much greenery as I need for the next meal. But if there is a surplus, I can store the mizuna in a bag in the refrigerator for a few more days, lightly sprinkling it with water. Or even simpler - I leave the leaves in a saucer of water on the table. My family enjoys eating borscht and pasta with mizuna leaves for lunch, as it is juicy, crispy and goes well with meat dishes, as well as fish, vegetables and seafood.

I would like to note one more advantage of mizuna: I have chickens on my farm, so imagine, they willingly eat the stems of these plants. Which turned out to be very useful, because in the summer in Crimea it is quite difficult to find fresh grass for pets.

I've been friends with Mizuna for a whole year! She turned out to be not capricious at all, and the whole family enjoys using it even just as fresh vitamin greens. I recommend everyone to sow mizuna on their plot and taste it. Believe me, she's worth it!

Japanese cabbage Mitsuna Red. Brief overview, description of brassica oleracea Mitcuna Red

Watch this video on YouTube

Popular varieties of Japanese cabbage

There are several popular varieties of Japanese cabbage that have proven themselves well in Russian garden beds. They differ from each other in terms of ripening, appearance of leaves, and taste characteristics.

Mermaid

Mid-season crop with mustard taste. The crop can be cut 65 days after sowing the seeds. Forms a lush rosette of 45-65 leaves. The diameter of the rosette is 70 centimeters, the height is 40 centimeters. The leaves are green, oblong, smooth, with notched edges. The weight of one socket is 1.5 kilograms. Cabbage can be grown in the garden from spring to late autumn, in several periods.

Dude

Ultra-early culture. Ripens at 35 days. It has strongly dissected leaves and a horizontal rosette. It has a spicy taste, somewhat reminiscent of horseradish. The weight of one socket is 455 grams. Seeds for seedlings are sown in April, and in May the seedlings are transferred to the garden bed. The harvest can be harvested from June to autumn.

Emerald pattern

The leaves of this type of Japanese cabbage are dark green, dissected, and pinnate. The harvest can be harvested after 60 days. The rosette is lush and raised, height - 36 centimeters, diameter - 56 centimeters. The weight of the whole plant is 0.8-1.2 kilograms. One rosette contains up to 150 leaves. The taste is piquant, with an apple aftertaste. Seeds are sown for seedlings in March. They are transferred to the garden only in May. The crop is resistant to bolting, the leaves grow back well after each cutting.

Mizuna

A variety of Japanese cabbage. It is also called Green Mustard or Japanese Salad. Ripens after 65 days. The horizontally growing leaves are collected in a lush rosette, the height of which is 40 centimeters, the diameter is 0.6 meters. Each rosette contains about 60 green, feathery, dissected leaves. The weight of one such plant is 1.5 kilograms.

Mibuna

Cabbage with mustard flavor. This crop is also called Mustard salad. It has solid, long, light green, smooth leaves that resemble a lancet. The rosette is lush and raised.

Cyclops

This is a variety of white cabbage bred by Japanese breeders. True, Cyclops does not belong to the salad variety. Cabbage is called Japanese because it was invented by Japanese breeders from the Sakata company.

Cultivation of seedlings

It is best to cultivate the seeds of this variety in specially prepared soil, which is treated with potassium permanganate and a combination of turf soil, sand and peat. In this moist and nutritious environment, you need to make shallow holes and sow cabbage seeds at intervals of 1 cm to a depth of 1 cm. The seedlings are subjected to a certain temperature, keeping the soil moist.

After 5 days, the long-awaited leaves form above the ground. As soon as they appear, they need to be taken to a bright place, making sure to change the temperature to a cooler one, no higher than +8 degrees. Then they land in open areas. To obtain cabbage ahead of schedule, seeds are sown on seedlings in early March. For a late total - in mid-April.

Before planting, seeds are processed as follows:

• immerse in cold water for 15 minutes;
• for 12 hours - into a solution of nutrients;
• then you need to rinse with water and put in the refrigerator for a day.

Mizuna planting

Mizuna can be grown by seedlings or by sowing seeds directly into open ground. This can be done as early as the end of March or beginning of April. Cabbage is not afraid of frost and can germinate at a temperature of 3-4 degrees Celsius. Sowing can be done throughout the summer. The seeds are similar in size and color to poppy seeds. If the soil on your site is loamy, dilute it with sand and compost. Sow the seeds to a depth of half a centimeter in straight rows, being careful not to sow too densely. Moisten the crops and cover them with film. 6-7 days after the first shoots appear, the film can be removed. The optimal temperature for ripening mizuna seedlings is 14-20 degrees. After the appearance of young shoots, the mizuna needs to be thinned out, leaving one plant for every 10-12 cm. After 30-40 days, you can cut off the first leaves for cooking. New leaves are constantly growing throughout the summer, so you can cut the plant not completely, but during ripening.

To grow cabbage using the seedling method, sow the seeds in early March in trays with a soil mixture made from a nutrient substrate. A mixture for seedlings, which is sold in flower shops, is suitable. Make grooves with a toothpick, moisten them with a spray bottle and sow seeds into the grooves, cover with a thin layer of soil on top. Cover the crops with film or glass and place them in a bright, warm place. The first shoots will sprout in 6-8 days. After the shoots emerge, the film must be removed. When two or three true leaves appear on the sprouts, they can be planted in separate pots or planted directly in the ground at a distance of 10-15 cm from each other. If you plan to grow mizuna at home, plant the cabbage in a separate pot and leave it on the balcony or window.

Mizuna can be not only a decoration for our vegetable garden or garden, but also an effective medicine against many diseases, containing a wide range of microelements and vitamins.

Japanese cabbage "The Little Mermaid"

The Japanese cabbage variety Mermaid is cold-resistant and can be grown in open ground without any problems.

Description of the variety

This is what the main characteristics look like:

• mid-season variety, with a growth period of 55-70 days before the first harvest of greens;
• due to the large number of awakened apical buds, it forms a spreading leaf rosette of 45-60 leaves;
• leaves are smooth or slightly wrinkled, green in color with a white thin petiole, dissected into lobes, lyre-pinnate in shape with a jagged edge;
• leaf rosette horizontal or slightly raised, about 40 cm high, up to 75 cm in diameter;
• the taste of the leaves is pleasant, delicate, with a slight mustard accent for salad purposes;
• plant weight is 1-1.7 kg, per square meter of plantings you can get 5-6.5 kg of greenery during the growth period;
• The variety tolerates heat well and is resistant to flowering.

The advantages of “The Little Mermaid” include high productivity. After cutting the leaves, fresh foliage grows from the newly awakened buds. This allows you to get greens from spring to late autumn. The variety is unpretentious, resistant to unfavorable environmental conditions, cold-resistant, and heat-resistant.

Features of caring for the variety

The plant is extremely unpretentious; growing and caring for it does not require much time.

The variety can be grown either by seedlings or by sowing in open ground. Seeds germinate already at 3-5 degrees. Seedlings are resistant to short-term spring frosts. The plant develops best at temperatures of 18-20 degrees. To obtain early greenery, planting is carried out at several times, starting in early spring, from April 20 to September 1. In protected ground, plants are planted according to the pattern 20 x 15 x 20, or with tapes as a compaction to the main crops. In open ground, plants are planted on standard beds according to a 25 x 1 cm pattern or in row tapes, but leaving a distance of 40 cm between the rows, and up to 60 cm between the tapes. Well-warmed areas with slight shading are suitable for cultivation. Soils are preferred fertile, well-moistened, with a high content of organic and mineral fertilizers. It is not advisable to plant the plant in areas where representatives of the cruciferous family previously grew. The best predecessors: legumes, nightshades, perennial herbs, cucumbers, onions. Seed germination is expected within 3-4 days. As it grows, with the appearance of 3-4 true leaves, the thickened areas of the crops are thinned out. Further care comes down to moderate watering, loosening the soil and weeding. Like all types of cruciferous plants, “Japanese” loves moisture, but is afraid of too much waterlogging of the soil. You should also not overuse fertilizers. What was brought in for digging before planting is enough. If necessary, carry out no more than two maintenance feedings

The plant is prone to the accumulation of nitrates, so it is necessary to limit the content of nitrogen fertilizers in the soil. It is important to cut off the leaves in time, allowing young shoots to grow. After all, the plant has enormous potential in the form of 18-40 buds of renewed growth.

Japanese cabbage with a pleasant refreshing taste is suitable for the very first vitamin salads of the season, being a real storehouse of nutrients. It complements meat and fish dishes well, and goes well with some types of cheese.

This unusual vegetable crop is also distinguished by its decorative appeal. It can be grown as a border along a garden path. The plant will highlight simpler and taller crops with its elegant greenery. Cabbage "Mermaid" will perfectly complement the set of herbs and vitamin salads in any area, decorating it with its beautiful foliage.

Care

The care that Japanese cabbage requires is similar to that of Chinese cabbage.

Watering

All varieties of such cabbage are distinguished by their love of moisture, but it is strictly forbidden to over-water them. Excess moisture reduces yield and can lead to rotting of the root system. It is necessary to water both the roots and the soil between the seedlings.

Weeding

Regular weeding is required, because weeds can be a source of insect pest infestation. Mulching the soil will help reduce the amount of weeding. The distance between plants for full growth should be at least 20 cm.

Fertilizer

To increase green mass and quickly recover after cutting greenery, it is necessary to apply fertilizer every 2 weeks. Japanese cabbage is fed mainly with phosphorus and potassium. Like Petsai, the crop is prone to nitrate accumulation. Therefore, the application of nitrogen fertilizers should be minimal.

The ideal fertilizer for mustard greens is wood ash (used in dry pollination and as a component of an infusion for the root system). Japanese kale is a short-day crop and needs shading in the afternoon (otherwise arrowheads may form).

Recipes with Japanese cabbage

• Japanese salad with beef and daikon
  . Pierce beef tenderloin (700 grams) in several places, marinate in soy sauce (1 tablespoon) and mirin (2 tablespoons) - a very sweet Japanese wine. After half an hour, transfer the meat to the oven preheated to 200 degrees. Meanwhile, cut daikon (300 grams) and cucumbers (2 pieces) into thin strips. Prepare the dressing: Mix rice vinegar (1 tablespoon), mirin (1 tablespoon), soy sauce (3 tablespoons) and sesame oil (2 tablespoons). Cool the finished meat and cut into thin strips. Mix daikon, cucumber, Japanese cabbage (100 grams), meat and season. After 5-7 minutes, the salad can be eaten.
• Fruit salad with mitsuna lettuce
  . Cut nectarine (1 piece) into cubes, pear (1 piece) into thin slices. Boil eggs (2 pieces), cut into 6 slices. Make a green bed of Japanese cabbage (70 grams) on a plate and place eggs and fruit on top. Season the salad with olive oil to taste and sprinkle with lemon juice.
• Salad with marinated salmon
  . Marinate salmon fillet (300 grams) in a mixture of salt (100 grams) and sugar (20 grams). After 15 minutes, rinse the fish and pat dry with a dry towel. If possible, the salmon should be slightly smoked over an open fire, but this procedure can be neglected. Mix olive oil (50 ml), lemon juice (from one fruit), miso paste (50 grams), chopped ginger root (20 grams) - it is better if it is candied. Cut the apple into strips (1 piece), radishes (5 pieces) into thin circles, fish into thin layers, daikon (100 grams) into semi-circles. Make a pillow of mitsuna lettuce (50 grams) on a plate, place the fish in the center, arrange apples, daikon, radishes in a circle and pour over the dressing.
• Greens and broccoli soup
  . Boil broccoli (1 head) and celery root (1/2 root) in separate pans; do not discard the broth. Transfer the prepared vegetables to a blender, add Japanese cabbage (100 grams) and spinach (70 grams), pour in a little broth and blend. Check the consistency of the soup; if it is too thick, add more broth. Add salt and pepper to taste - this soup is best served with cream or goat cheese and croutons.
• Nabemono
  . Divide the bacon strips (4 pieces) lengthwise into three parts. Cut the salmon (70 grams) into cubes, sprinkle with sake (2 tablespoons) and leave for 15-20 minutes. Thinly slice daikon (50 grams), mushrooms (8-10 pieces) - any favorite ones will do, separate the caps and cut each in half, the stems are not needed. Peel and cut potatoes (2 pieces) into cubes. Onion (1 piece) cut into half rings. Heat a saucepan, pour in vegetable oil (50 ml), add bacon and onions, after a couple of minutes add salmon, daikon, mushrooms, potatoes. After 3-5 minutes, add defrosted green peas (200 grams) and pour in cream (4 tablespoons). Cook for another 5-7 minutes, check for doneness by checking the softness of the potatoes. Sprinkle the finished dish with Japanese cabbage to taste.

Use of mizuna in cooking

Japanese cabbage has a mild, spicy flavor, slightly reminiscent of freshly ground pepper or mustard.
Some say they are very similar to arugula. This salad is mainly used in Japanese dishes, but if desired, you can cook absolutely any dish with it. Most often, Japanese cabbage is consumed fresh, since heat treatment removes a significant part of its beneficial properties. But there are also exceptions. For example, the leaves of boiled mizuna cabbage are often used as seaweed in making sushi.

On New Year's Eve in Japan, a dish called nabemono is often prepared, the main ingredient of which is mitsuna salad. Serve it with sake, beer or green tea.

Beautiful lacy lettuce leaves are successfully used not only for cooking, but also for decorating dishes.

Mizuna can be stored in the refrigerator for up to a week, but it is best to use it immediately after purchase.

Japanese beef with daikon and mizuna

To prepare this delicious salad you will need:

• beef tenderloin – 700 grams;
• mirin – 2 tablespoons;
• soy sauce – 1 tablespoon;
• daikon – 300-400 grams;
• cucumbers – 2 pieces;
• mizuna or arugula – 100-150 grams.

To refuel you need to take:

• rice vinegar and mirin - one tablespoon each;
• soy sauce - three tablespoons;
• sesame oil - one and a half tablespoons.

Cut the beef into two parts, pierce it on different sides, add soy sauce and mirin and marinate for twenty minutes. Place the meat in an oven preheated to two hundred degrees and cook for about twenty minutes. Then remove, cover with foil and leave for five minutes.

Cut the finished meat into thin slices, place in a bowl, add cucumbers and Japanese cabbage, pour over the dressing and stir.

Place daikon, cut into ribbons, into plates and add salad on top. Before serving, drizzle the dish with a small amount of dressing.

Japanese cabbage

To prepare the dish you will need:

• mizuna or arugula - a few leaves;
• lettuce leaves - several pieces;
• hard-boiled eggs - 2 pieces;
• pear and nectarine - one each;
• lemon juice – 1 teaspoon;
• olive oil;
• vinegar.

Cut fruits, cheese and eggs in any convenient way, tear lettuce leaves with your hands. Season with vinegar, oil, sprinkle with lemon juice.

Description and varieties of Japanese cabbage

Japanese cabbage, as the name suggests, came to us from Japan, but some sources call China its homeland. Be that as it may, it has been grown in the East since the beginning of the sixteenth century, and reached Europe only in the twentieth century. In North America, it is called Japanese Lettuce Green and Mustard Green.

• Description and varieties of Japanese cabbage
• Growing and care
• Useful properties and contraindications
• Use of mizuna in cooking
• Instead of conclusions

In our latitudes, mizuna is no longer perceived as cabbage, but as a salad. In appearance, it most closely resembles arugula and looks like emerald green or dirty red lettuce leaves.

This is one of the subspecies of kale, that is, it does not form a head of cabbage. The carved lace leaves of this plant are a luxurious flower, so it is often used for decorative purposes to decorate gardens and vegetable gardens.

The yellowish flowers are quite small, and its taste is not similar to other vegetable crops. For all its spiciness and pungency, it is quite mild, since mizuna contains less mustard oils than other similar subspecies.

This type of cabbage is distinguished by its early maturity and, thirty-five to forty days after planting, is completely edible.

There are several varieties of mizuna. Most often you can find red mizuna and green mizuna. Also in demand are the Emerald pattern, the Little Mermaid and the Dude.

Rusalochka is a variety of medium ripeness. It got its name due to the bizarre shape of its leaves, somewhat reminiscent of a mermaid's tail.

Dude is one of the early ripening varieties, and it is famous for the fact that after cutting, new leaves grow much faster than in other types.

Possible disadvantages

Mizuna has no serious side effects. However, it should be eaten with caution by those who are allergic to cabbage or vegetables.

Due to its high vitamin K content, the plant may interfere with blood-thinning medications. Therefore, if you are taking anticoagulants, it is best to consult your doctor before including Japanese cabbage in your diet.

Mizuna also contains oxalates, which in large quantities can cause urolithiasis in some people.

Growing Japanese Cabbage

To successfully grow mizuna, you should follow simple rules:

• The soil in which cabbage is grown must be nutritious and not clayey.
• If you are growing it in your garden, plant mizuna after onions, tomatoes or peppers.
• Do not plant cabbage after mustard, cabbage and radishes.

The plant is unpretentious to temperature and tolerates light frosts well. You can grow mizuna at home on a windowsill or balcony. It should be borne in mind that cabbage should not be overfed with mineral fertilizers, as it accumulates nitrates in the cells of its leaves. The place for planting should be chosen in a bright place without strong winds and drafts.

Mizuna care

Caring for mizuna involves regular moisturizing. It needs to be carried out between the rows so that water does not get on the leaves. Water for irrigation must be settled and heated. You can add soluble mineral fertilizers to the water.

Periodically, you need to weed the mizuna to remove weeds and loosen the soil, especially when the cabbage is still small. This must be done carefully so as not to damage the root system of the plant, which is not deep in the ground. You can save yourself from weeding if you mulch the mizuna with a layer of sawdust, hay or specially prepared mulch.

To obtain thicker and juicier green mass, mizuna needs to be fed with wood ash dissolved in water. You cannot feed it with nitrogen-containing fertilizers, as they provoke the accumulation of nitrates in the leaves. Feeding is carried out twice a month.

To protect mizuna from damage by harmful insects, it is treated with ash or tobacco dust. Frequent pests of cabbage are red flea beetles. Since greens ripen very quickly, they cannot be treated with chemicals.

Landing

Japanese cabbage will grow well in light, fertile soil. Therefore, when preparing a bed for planting, add half a bucket of humus and 1-2 cups of wood ash to each m², and then dig up the soil with the bayonet of a shovel. On sandy soils, clay is added for digging to increase moisture holding capacity, while heavy clay soil, on the contrary, is loosened with sand or rotted sawdust.

Japanese cabbage seeds sprout vigorously in 3-5 days. Photo from wikimedia.org Mizuna seeds retain excellent germination capacity for 3 years after collection. Before planting, they need to be disinfected, but soaking is not necessary - they germinate well without it within 3-5 days. You can choose Japanese cabbage seeds on our market. Hello, dear guest!

This article is not about the usual parsley, lettuce, dill, but about vegetable spices from Japan: these are green crops such as cryptothenia or Japanese lurker and Japanese cabbage.

Growing rules

Japanese Mizuna cabbage is unpretentious and quite hardy. It easily withstands autumn frosts and does not have any special care requirements.

This variety is not picky about soil composition, however, it is best to plant it in light, well-drained soils. In addition, when choosing a place to plant Mizuna cabbage, you should give preference to well-lit areas with slight shading.

Japanese Mizuna cabbage shows good productivity when grown on a windowsill.

Important! Mitsuna lettuce develops best in beds previously occupied by beets, tomatoes, onions, peppers or legumes.

The vegetable is not planted after mustard, radish or other varieties of cabbage, since these crops have similar diseases and are affected by the same pests.

Planting seedlings

The timing of planting Mizuna lettuce depends on local climatic conditions. In central Russia this is usually April-May. In order to continuously obtain a harvest of greenery, it is recommended to plant the crop throughout the summer, maintaining a time period of 10-15 days.

The planting material for Mizuna cabbage is very small. The size of the seeds is comparable to poppy seeds.

Mizuna cabbage seeds do not need to be buried too deeply - just lightly press them down by about 0.5 cm, no more, and lightly sprinkle them with soil. The recommended distance between seeds is 10-12 cm. This will make it more convenient, as the seedlings grow, to take fresh herbs for cutting into salads. In addition, in the future, when plantings become thicker, the roots of neighboring seedlings can easily be damaged during thinning.

After sowing, the seedlings are covered with plastic wrap. It is removed when the first shoots become noticeable.

The container with seedlings is kept in a room with a temperature of about +20-22°C, the first shoots appear after 8-10 days. When sowing seeds directly into open ground, the beds must be covered with film, which is removed when the first shoots appear.

When the seedlings form 2-3 leaves, they are planted in separate containers or planted immediately in a permanent place.

Transplantation into open ground

Before planting plants in open ground, the area for cabbage must be fertilized. To do this, add ½ bucket of humus and 2 cups of ash to the soil per 1 m2. Then the area is dug up using half the bayonet of a shovel.

Important! Heavy clay soils are diluted with fine-grained river sand or rotted sawdust. Sandy soil, on the contrary, is mixed with clay. Japanese Mizuna cabbage is planted at a distance of 20-25 cm from each other.

The optimal distance between rows is at least 30 cm. As the seedlings grow, it is important to ensure that the top layer of soil does not dry out. Otherwise, the cabbage may begin to form arrows

Japanese Mizuna cabbage is planted at a distance of 20-25 cm from each other. The optimal distance between rows is at least 30 cm

As the seedlings grow, it is important to ensure that the top layer of soil does not dry out. Otherwise, the cabbage may begin to form arrows

Aftercare

Caring for Mizuna lettuce is easy. It is enough to follow the following recommendations:

1. This variety does not tolerate dryness or high soil moisture equally well, so watering should be regular but moderate.
2. When watering, avoid getting moisture on the lettuce leaves. This will allow the water to drain down and collect at the core of the plant. In this case, there is a high risk that the cabbage may rot.
3. It is recommended to mulch the plantings to better retain moisture.
4. The row spaces must be weeded, as weeds serve as a home for many pests.
5. For a better set of green mass, cabbage beds are fertilized every 2 weeks. For this, wood ash is usually used, which can either be added to the soil in the form of a solution or sprinkled on plantings. Fertilizers containing nitrogen are not used as fertilizers for Mizuna cabbage.
6. Cabbage quickly absorbs nitrates, so plantings should not be fed with mineral fertilizers. In addition, plants should not be sprayed with insecticides to control pests.
7. The Mizuna variety is a short-day crop. This means that the cabbage must be shaded during the second half of the day so that the plants do not form arrows.

Advice! To better retain moisture in the soil, it is recommended not only to water the cabbage at the root, but also to moisten the distance between neighboring bushes.

You can learn more about the features of growing the Mizuna variety from the video below:

Sowing

Light soils with good drainage and a high organic content are ideal for growing it. But even on depleted soil with an average level of air and moisture capacity, the plant will show good results.

When planting a crop, you must remember about crop rotation: to obtain a good level of yield, you cannot plant seeds or seedlings of mustard greens after other cabbage varieties. It is better to use beds after growing legumes, peppers, beets or tomatoes.

To properly plant Japanese cabbage seeds, you must adhere to the following rules:

• planting can be carried out either by seedling method or by sowing seeds in the ground;
• the optimal landing time is April-May;
• in order to get a continuous series of seedlings, it is necessary to sow Japanese cabbage seeds from April (when the soil temperature is at least 10°) to the end of August with an interval of 2 weeks;
• seeds are planted in rows, the gap between them should not exceed 20-30 cm;
• the optimal temperature for sowing seeds is 15–20°C;
• under favorable conditions, the first shoots germinate a week after planting;
• in open ground conditions, the first shoots need to be covered with a film or thin non-woven material (until the emergence of shoots);
• after germination of seedlings it is necessary to thin out;
• selective cutting of greenery is carried out when the leaves reach 10cm (if you leave the root, the greenery will grow back);
• mature rosettes are cut off completely, keeping the root in the soil.

Sowing Japanese cabbage before winter

The exact dates for winter sowing of Japanese varieties of cabbage cannot be given, but the specific conditions necessary for success in this matter are known. It is necessary to seize the moment before the onset of persistent cold weather, after which a long thaw is not predicted - it can destroy the seeds that will sprout and then freeze. They begin to sow it at a slightly sub-zero temperature, so that the top layer of soil is slightly frozen by frost. Typically these dates occur at the end of October - beginning of November.

For the winter bed, choose the highest place, where in the spring the mail dries out faster and warms up well. The grooves are cut in advance - 3-5 cm deep, after which they are covered with cloth so that they are not washed away by precipitation. You also need to prepare dry soil and dry leaves in advance, with which you will then sprinkle and mulch the crops.

Composition and calorie content of Japanese cabbage

It is not difficult to guess that since mitsuna is a salad crop, its calorie content is very low. This fact means that even girls who carefully monitor their weight can safely introduce it into their diet.

The calorie content of Japanese cabbage is only 16 kcal per 100 grams, of which:

• Proteins - 2 g;
• Fats - 0.2 g;
• Carbohydrates - 1.5 g;
• Water - 94.98 g;
• Dietary fiber - 1.3 g.

However, it is unfair to assume that low calorie content is the main value of culture. The product contains a huge amount of biologically active components necessary for our body, which makes it very useful.

The product contains the following minerals per 100 g:

• Potassium - 194 mg;
• Calcium - 36 mg;
• Magnesium - 13 mg;
• Sodium - 28 mg;
• Phosphorus - 29 mg;
• Iron - 0.86 mg;
• Manganese - 0.25 mg;
• Copper - 0.03 mcg;
• Selenium - 0.6 mcg;
• Zinc - 0.18 mg.

Vitamins per 100 g:

• Vitamin A, RE - 370 mcg;
• Beta carotene - 4443 mg;
• Vitamin B1 - 0.07 mg;
• Vitamin B2 - 0.08 mg;
• Vitamin B4 - 13.6 mg;
• Vitamin B5 - 0.13 mg;
• Vitamin B6 - 0.09 mg;
• Vitamin B9 - 38 mcg;
• Vitamin C - 9.2 mg;
• Vitamin E - 0.22 mcg;
• Vitamin K - 126.3 mcg;
• Vitamin RR, NE - 0.38 mg.

The plant also contains unsaturated and saturated fatty acids; they contain 0.08 g and 0.02 g per 100 grams of product, respectively.

Contraindications and harms of mitsuna salad

However, before we move on to how to properly eat and prepare this salad, we need to consider one important section - the harm of mitsuna salad. The fact is that Japanese cabbage, like any other product, has both indications for use and contraindications. However, she has few of the latter.

First of all, you should avoid excessive consumption of the product, otherwise a negative reaction from the digestive system will not be long in coming.

Secondly, it is important to talk about possible individual intolerance to the components of the product. Of course, allergies to salad crops are rare, but still possible. This means that if you are tasting a product for the first time, you need to very carefully monitor your body’s reaction to it. Particular caution should be exercised by allergy sufferers, pregnant and lactating women, and young children.

However, if you have certain serious diseases, especially of the gastrointestinal tract, we would also advise you to exercise caution - it would be a good idea to ask your doctor if you can introduce the product into your diet.

The product is rich in vitamin A and beta carotene - these components do not combine well with alcohol and tobacco. If you do not want to harm your health, do not combine Japanese cabbage dishes with smoking and drinking alcohol.