Mizuna Seeds, Japanese Mustard. A versatile leaf that may be added to salads, soups and stir-fries. Mildy peppery with piquant, mustardy notes, their feathery leaves can be stir-fried, pickled, added to soups or eaten raw as a salad garnish.

TIPS
- Sow under cover from January or outside from March
- Keep soil moist
- Transfer seedlings to sun/partial shade
- Thrives in containers filled with good compost
- Harvest younger leaves continuously up to December