Mizuna cabbage is a real treasure for healthy eating lovers and gardeners for lovers. Known as Japanese cabbage, these greens combine subtle taste, high yields and unmatched benefits. How to grow these Japanese cabbage?
What is Mizuna Cabbage?
Mizuna’s cabbage belongs to the cabbage family and is close to Beijing and Chinese cabbage. They do not form a gum, but forms a luxurious rosette of carved green or purple leaves, which reaches a height of 40-50 cm.
Due to its Japanese origin, Mizuna’s cabbage received the name of “Japanese cabbage”. Cultures with ideal benefits and taste balance are appreciated, and Mizuna cabbage is a great example of this combination.
Mizuna varieties with green and purple leaves are particularly popular. The leaves of this culture have a light mustard aftertaste, although mustard oils contain much less than in classic leaf mustard.
Mizuna cabbage is famous for its large amount of vitamins A, C, B, calcium, potassium and iron. For early maturity, the first harvest can be harvested a month after sowing, and the unpretentiousness of growing conditions makes Mizunus ideal culture even for beginners.
What benefits do we get by eating Mizuna cabbage?
Mizuna is a true source of useful substances. They contain vitamins C and A, which maintain immunity and skin health, as well as B vitamins important for the nervous system.
High levels of antioxidants help fight free radicals, slowing aging processes and reducing the risk of chronic diseases. Fibers abundant in the Mizuna help to normalize digestion and maintain healthy cholesterol levels.
For low calorie (about 20 kcal 100 g) Mizuna cabbage is an ideal choice for diet diet. They also help reduce inflammatory processes in the body due to the amount of glucosinolates, natural compounds known for their protective properties.
In addition, Mizuna cabbage is high in calcium and iron that maintains bone health and hematopoietic function.
How to grow Mizuna cabbage?
Mizuna cabbage can be grown with seedlings and directly sowing in the soil. However, sprouts can be prone to inflorescence formation, so most gardeners choose to sow seeds directly into the open soil.
The seeds germinate already at +3… +4 ° C, and young sprouts withstand short -term frost to -5 ° C. This allows the sowing of Mizunus in early spring as well as late summer.
To constantly harvest, sow seeds every 12-15 days. Mizuna cabbage is a short day plant, so it grows best in spring and autumn.
In summer months, when the day is longest, it is recommended to cover the beds with dark material, shortening the duration of lighting to 10-12 hours. Due to its resistance to frost, Mizuna cabbage continues to grow even in the fall, supplying fresh greens to frost.
Mizuna Planting and Maintenance
For Mizun, choose open sunny areas with light, fertile soil. Before planting into each bed sq.m, insert half a bucket humus and 1-2 glasses of wood ash, digging the ground at a shovel depth.
In sandy soils, add clay to maintain moisture, while heavy clay soils are relieved with sand or rotten sawdust.
Mizunal seeds are sown to a depth of 0.5 cm in the furrows, leaving a distance of 30 cm between rows. When the sprouts appear, the plants are thinned, leaving between them 25-30 cm for normal development.
Water the Mizunus regularly so that the soil is moderately moist, but avoid watering with cold water on the leaves, which can cause rot. After watering, shake the soil and remove the weeds.
How to remove and protect Japanese cabbage?
Mizuna cabbage is prepared for the harvest within 30-60 days after sowing, depending on the variety. It is possible to cut individual leaves or completely cut the rosette, leaving small stalks-after 14-17 days the plant will regain greens.
To keep the leaves fresh for up to a week, rinse, dry them and wrap it in a food film while storing in the refrigerator.
Mizunus is best consumed fresh – to be added to salads or use sandwiches to decorate. The leaves can also be stewed, added to soups, second dishes or even baked in cakes. For winter, refrigerate, dry or marinate the Mizunus.
Source: https://www.bc.ua/
Photos associative © canva
