Cultivation of Japanese cabbage mizun - reviews and tips on care
Feeling your elbow is superfluous
I would like to share with readers the experience of cultivation and reviews Japanese cabbage mizun. Last year, my daughter brought me the seeds of this new plant for me.
On the bag it was written that they should be sown at a distance of 10 cm from each other, slightly buried in the ground, but since they turned out to be too small in size (like small beads - black and strong), I decided to rely on my experience of gardening, and a little, so to speak, tweak the recommendation.
I sowed these seeds, as I usually do with parsley (whose planting material is also “microscopic”): I scattered them on the ground and covered them slightly with top, spilled them well with water and tightened all with non-woven material. And I was not mistaken - the mizuna showed good germination. Five days after planting from the earth, stalks with tiny double leaves appeared together.
There should be a little run ahead and say that although the mizun is called cabbage, but the heads are not tied to it, and it looks like a salad familiar to all truck farmers. This culture is growing rapidly. Initially, plants appear lush rosettes of openwork dark green leaves.
They are juicy and very delicate, not very wide in size, with a carved edge. In general, in shape resemble the leaves of watercress, but the taste is more neutral, without the inherent sharpness: both soft and spicy. Awesome, in short, taste!
For mizuna, by the way, I picked up a sunny plot where she felt fine and did not require weeding - weeds simply did not have time to grow, since cabbage suppressed them. When the plants grew and got stronger, I began to thin them and eat them. The remaining bushes immediately felt better and began to be friendly, even faster to increase in size.
The smartest grew single bushes. Therefore, indeed, dense mizun not worth it.
For salad greens, I cut the whole, leaving in the garden only a small stump, which soon grows green again. So I harvest a crop of Japanese cabbage several times over the seasons. Wonderful culture! Adult plants reach a height of up to half a meter, abundantly bloom slightly yellowish small flowers and give many seeds with the same good germination.
The pension of the pensioner There is another very valuable property in Mizun: it turns out that she is not eaten by snails and slugs. And, I think, this is a real salvation for those summer residents who fell prey to the invasion of these pests, who also adore tasty salad greens. I sow my favorite mizun almost all year round. We in the Crimea, it grows in the winter, as well tolerates even weak frosts. And this year, thanks to Mizu-not, in January and February we always had fresh greenery on our table!
However, on cold days I still covered the planting with one layer of non-woven fabric.
Mizuna care is not at all complicated. Most importantly, I try to prevent prolonged drying of the soil. Therefore, abundant watering is the main condition for a good harvest. I water it under the root, not allowing it to hit the leaves, otherwise they will begin to rot. For eating, I cut off leaves even from overgrown, with strong stems of plants, and they remain as juicy and tasty as in young specimens.
I became interested in the useful properties of Mizuna, and it turned out that this is just a real pharmacy! In my opinion, its regular use may well replace many medications that are now expensive (with retirement, I especially felt it).
For example, mizun leaves contain vitamins B1, B2, PP, K, phosphorus, iron, calcium, potassium, copper, selenium, as well as ascorbic acid and carotene (well, to whom did the doctor not prescribe all this in the clinic?). Therefore, mizuna is good for the stomach and intestines, heart and blood vessels, enhances immunity and improves skin condition, and also helps with anemia. Whatever side you look at is a gorgeous list.
See also: Mitsuna (photo) - landing and care
What to cook with mizun
When cooking, I often add mizun to a simple salad of cucumbers and tomatoes. I fill it with sour cream or vegetable oil. Do not interfere in such a composition of vegetables and a clove of garlic from his garden. When the season for cucumbers and tomatoes passes, I make salads from dill, parsley, watercress and mizun. It's not only delicious, but also very useful! I will share one more favorite recipe.
I cut a cucumber with a radish (sometimes I use a daikon, only its rubbing on a large grater) with thin semicircles, add a grated boiled egg and large-sliced leaves of mizun. Sprinkle with lemon juice, add salt, black pepper to taste and fill with olive oil. Delicious! Real jam!
Usually I cut off as much greenery as I need for the nearest expense. But if it turned out to be surplus, then I can still store the mizuna in a bag in the refrigerator for several days, slightly sprinkling it with water. Or even simpler - I leave the leaves in a saucer with water on the table. My family is happy to eat lunch and borsch, and pasta with mizuni leaves in bite, as it is juicy, crunchy and goes well with meat dishes, as well as with fish, vegetables and seafood.
I want to note one more advantage of Mizun: I have chickens on the farm, so imagine they are willing to eat the stems of these plants. That turned out to be very handy, because in the summer in our Crimea it is rather difficult to find fresh grass for pets.
With mizunoy I have been friends for a year! She was not at all moody, and we are happy to use her whole family even as fresh vitamin greens. I recommend that everyone spread the mizun on his plot and taste it. Believe me, it's worth it!
© Author: Valentina I. SERGEYEVA Gurzuf. Crimea
GROWING JAPANESE MIZUNA CABBAGE - PLANTING AND CARE, FEEDBACKS AND ADVICE OF GARDENERS
MIZUNA - JAPANESE CABBAGE
This unpretentious culture can be grown all year round on the windowsill, and if sown in the garden, it is better in the second half of summer.
This cabbage comes from Japan and is not at all like our white cabbage. It is a leafy plant. That is, it does not form a head of cabbage.
It grows quickly - literally in a month it forms a good powerful rosette of beautiful dark green leaves.
I tried to grow mizuna through seedlings, but the plants quickly went into the arrow and wilted.
The next year I decided to immediately sow seeds in the ground. I chose a site where cruciferous plants had not grown before: cabbage, radish, turnip, mustard.
I made grooves, shed water and sowed seeds at a distance of 30-35 cm from each other.
With regular cuts of greens, cabbage will delight with its harvest from August to late autumn (it tolerates frosts up to minus five degrees).
I do not use chemicals for pest control, I get by with ash, tobacco dust or herbal solutions.
The cabbage tastes juicy, crispy - delicious salads! Imagine that even cosmonauts successfully grow mizuna in the ship's greenhouse.
In November, I dug a few mizuna bushes and grow them in the winter on the windowsill. Additional lighting is required, as for parsley and other greens.
In the second year, mizuna forms a white root vegetable that tastes like rutabagas.
© Author: L.A. Zakharyin, s. Kapyrevshchina, Smolensk region
JAPANESE MIZUNA CABBAGE - VIDEO
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