Mizuna Kyoto - untreated Field Mustard seeds - Ferme de Sainte Marthe seeds

The Mizuna 'Kyoto' is a fast-growing variety of Asian cabbage. Its dark green leaves are highly serrated and their petioles are white. Rich in vitamins A and C, and calcium, this leafy vegetable is consumed raw in salads or cooked like spinach or stir-fried. Sow from March to September for harvests from April to October.

Japanese cabbages, or mustards, are vegetable plants that belong, like their European counterparts, to the large family of Brassicaceae and are named after the Brassica species. These cabbages, which were once only found in specialised shops a few years ago, are gradually gaining ground on our shelves and in our vegetable gardens, much to the delight of Asian cuisine enthusiasts. They are biennial plants grown as annuals that are full of qualities, both in terms of taste and nutrition. From a dietary point of view, they are remarkable: low in calories, they are very rich in vitamins C, A, potassium, and calcium. In cooking, these cabbages can be consumed raw or quickly stir-fried in a wok.

Harvest: it is harvested as needed. If the plant is well established, cutting all the leaves at the collar level allows for regrowth.

Storage: it can be stored in the refrigerator for a few days.

Gardener's tip: To limit watering, we recommend that when the plants are well developed, you mulch the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.

Untreated or "NT" seeds come from conventionally grown plants (often with the use of pesticides), but they undergo no treatment after harvest. These seeds are allowed in organic market gardening when organic seeds are out of stock.