This month’s seed kit features Mizuna Mustard Seeds. To support our environment, seed kits are now available digitally. Scan the QR codes on the seed packets to download planting logs, delicious recipes, fun craft ideas, and coloring pages.
Mizuna Mustard Seeds
Mizuna, sometimes known as Japanese mustard, is a nutrient-rich leafy green that can be used at any stage of growth, from tender microgreens to mature 10-inch leaves. Mizuna has a mild peppery flavor with versatile culinary uses, including salads, stir-fry, soups, or even pickled!
Mizuna greens are quick and easy-to-grow cool-season plants that are slow to bolt and grow well in containers.
Culture: Mizuna prefers full sun but will tolerate some shade. Direct sow in fertile, well-drained soil, about ¼ inch deep and thin to 6-8 inches apart. When grown for baby greens, spacing can be as near as ½ inch apart. Succession plant every 2 weeks for continuous harvest. Water as needed to keep the soil moist.
Harvest: Mizuna takes about 30 days to maturity. When harvested early, leaves will be more tender and milder flavored. Best when picked in the morning, Mizuna can be harvested by the whole head, or to allow regrowth, cut a few stems at a time, about 2 inches above the ground, leaving about 2/3 of the inner leaves.
More About Mizuna Mustard
Thought to have originated in China, Mizuna naturalized across Asia and has been grown and valued in Japan for centuries. Common names for this type of mustard green are Japanese mustard, California Peppergrass, and Spider Mustard. This a cold-tolerant plant and a perfect choice for the Bay Area winter garden.
Nutritionally, a serving of Mizuna is high in vitamins A, C, and K. Mizuna is also a good source of antioxidants and has anti-inflammatory properties. Enjoy in good health!
Serves: 4 Prep time: 10 minutes Cook Time: 7-10 minutes
- 1 bunch of Mizuna leaves, and stems washed (about 3 cups)
- 2 cloves of garlic
- ½ cup of extra virgin olive oil
- ¼ cup of toasted pecans or walnuts
- ½ cup of grated parmesan cheese
- 2 tbsp. of lemon juice
- Kosher salt and ground pepper to taste
- Place pecans or walnuts in a cold, dry skillet over medium-high heat. Toss frequently until fragrant and brown (about 3-7 minutes) You may also bake in the oven for 7-10 minutes at 350 degrees. Place pecans or walnuts in an even layer on a parchment-lined rimmed sheet tray. Toast until fragrant and lightly brown. Closely watch nuts while cooking as they can easily burn. Set toasted nuts aside to cool.
- Wash mizuna thoroughly to remove any dirt or sand. Rough chop Mizuna (about 2 feet long).
- In a food processor, place Mizuna mustard leaves and stems, garlic cloves, lemon juice, pecans or walnuts, parmesan cheese, and lemon juice. Pulse until all ingredients are pureed. Slowly add olive oil and process until mostly smooth. Add salt and pepper to taste.
- Store pesto in an airtight container covered with 1 tbsp. of olive oil in the refrigerator for about 1 week.
Craft: Nature Sensory Bottle
- Clean, reused jar or bottle with lid
- Natural materials for your jar (Try theming your bottle by using seasonal-related items like fall leaves or spring flowers)
- Super glue or hot glue gun
- Go out and gather your materials! Try making a themed bottle like an Autumn bottle with orange and yellow leaves, acorns, and pumpkin seeds, or a bright flower bottle with different blooming flowers.
- Fill the bottle/jar with the materials you gathered. Leave enough space for the material to be able to move around.
- Fill with water and replace the cap. Glue around the edge of the cap to seal the contents.
- To make dry sensory bottles, just skip the water. Or try a rain bottle with twigs and uncooked rice!