Brassica rapa var. japonica
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. The delicious leaves have a mild mustard flavor. Cut for baby leaves as early as 21 days. This variety is cold tolerant. It is very similar to mizuna green.
- Cool season annual
- Approx. 1200-1250 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 184,000 seed count per pound.
- Maturity: Approx. 21-40 days
- Planting season: Late summer/early fall
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Cultivation: Prefers mild and cool temperatures. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or late summer/ early fall. Avoid hot summer planting for best results. Sow seeds every 2 weeks for continuous harvest. Keep soil moist. Fertilize as needed. Suitable for harvesting both as young and mature greens.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Young leaves are tender and used fresh for salads. More mature leaves are used for yosenabe, sukiyaki, ohitashi and pickling.