MIBUNA – JAPANESE – CUT AND COME AGAIN! A LOVELY FLAVOUR TO DRESS UP SALADS! $1.30 $.50

MIBUNA! CUT AND COME AGAIN! MAKE YOUR OWN KIM CHI, USE IT FOR SALADS AND SANDWICHES, IT HAS A MILD PEPPERY/MUSTARD FLAVOUR! VERY PROLIFIC ? IT LENDS ITSELF TO SO MANY USES! DOUBLE THE AMOUNT OF SEEDS!
Mibuna is an easy to grow and highly productive ‘cut and come again’ salad leaf, making it a very worthwhile inclusion in any veg plot or pot. It has a mild peppery flavour much the same as it’s more famous cousin Mizuna.
This traditional (heirloom) Japanese green vegetable, dento yasai, is cultivated in Mibu, Kyoto prefecture. An early open pollinated variety, this vigorous grower produces a dense cluster of long, narrow, rounded, dark green leaves.
Young leaves are tender and used fresh for salads. More mature leaves are used for yosenabe, sukiyaki, ohitashi and pickling.
Mibuna dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered it and took it home with them after the war. The western world became familiar with this vegetable in the late 19th century.
This unusual Japanese green requires very little preparation. Plants grow to about one foot tall and produce tight clusters of long, narrow, rounded dark green leaves. Enjoy its light mustard flavour in a salad or as a side dish green, lightly cooked and seasoned. The leaves are also excellent for pickling.

Grow Notes
Prefers full sun to part sun in moist, well-draining soil.

Sow
Raise seedlings in Spring or Autumn, by planting seeds at 5mm depth and 20cm spacing in seed raising mix.

Keep soil moist, not wet.

Germination
4-10 days at 18-24°C

Maturity
25- 55 days depending if you are eating them as microgreens or mature plants.

 

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Seed Count: 35
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