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Early Mibuna SEEDS, Chinese Cabbage ,Asian Vegetable
Original price
€2,95
-
Original price
€34,95
Original price
€2,95
€2,95
-
€34,95
Current price
€2,95
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This variety of early Asian vegetable, called dento yasai, is grown in the fertile fields of Mibu, located in Kyoto prefecture in Japan. As an open pollinated variety, it produces abundant clusters of long, narrow, rounded, dark green leaves that are packed with a mild mustard flavor. With a quick harvest time of only 21 days, you can enjoy this nutrient-packed superfood in no time. Nourish your body with this delicious, traditional Japanese vegetable today.
Planting season: Early spring or late summer/early fall
- Detailed Mibuna Chinese Cabbage Info: Brassica rapa var. japonica. Also known as Mibuna, Mibu Greens 'Mibu.' Biennial. 30 days. 12,200 seeds per oz. 6-18" height. 18-24" spacing. Produces slender, spoon shaped green leaves with a long stem.
- USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
- This variety is cold tolerant.
- This unusual Japanese green requires very little preparation. Plants grow to about one foot tall and produce tight clusters of long, narrow, rounded dark green leaves. Enjoy its light mustard flavor in a salad or as a side dish green, lightly cooked and seasoned. The leaves are also excellent for pickling.
Germination:
Mibuna Chinese Cabbage Germination: Prepare the soil with compost or organic matter; Chinese cabbage prefers full sun or partial shade, and grow best in temperatures from 45-75 F (7-24 C). Direct seeding works best, about 4-6 weeks before the last average spring frost date. Plant seeds about 1/2" deep and 12" apart in rows about 12" apart; germination should take place in about 10 days. For a fall crop, direct sow in July.
Growing Mibuna Chinese Cabbage Seeds: Keep the soil evenly moist for the healthiest growth. If the sun gets too hot, Chinese cabbage tends to "bolt" or go to seed; in long periods of heat, some kind of shade may be helpful.
Harvesting
Harvesting Mibuna Chinese Cabbage: Single leaves or the entire plant may be harvested, as soon as 21 days at the tender baby leaf stage, or when a fully mature loose head at 40 days.
Saving Seeds
Saving Mibuna Chinese Cabbage Seeds: In areas where the ground freezes over winter, it will be necessary to dig up the plant before the first heavy frost; cut off the top to 3" and store the roots in sand or sawdust over winter, and plant them again in the spring. In warmer climates, cover the plant thickly with mulch over winter. In the spring, allow the plant to flower and go to seed. When the long green pods turn brown, pick them individually. Pour boiling water over the seeds to kill any bacteria that may have formed, them let them completely dry. Remove the pods and store the seeds in a cool, dry place.
Mibuna Chinese Cabbage Germination: Prepare the soil with compost or organic matter; Chinese cabbage prefers full sun or partial shade, and grow best in temperatures from 45-75 F (7-24 C). Direct seeding works best, about 4-6 weeks before the last average spring frost date. Plant seeds about 1/2" deep and 12" apart in rows about 12" apart; germination should take place in about 10 days. For a fall crop, direct sow in July.
Growing Mibuna Chinese Cabbage Seeds: Keep the soil evenly moist for the healthiest growth. If the sun gets too hot, Chinese cabbage tends to "bolt" or go to seed; in long periods of heat, some kind of shade may be helpful.
Harvesting
Harvesting Mibuna Chinese Cabbage: Single leaves or the entire plant may be harvested, as soon as 21 days at the tender baby leaf stage, or when a fully mature loose head at 40 days.
Saving Seeds
Saving Mibuna Chinese Cabbage Seeds: In areas where the ground freezes over winter, it will be necessary to dig up the plant before the first heavy frost; cut off the top to 3" and store the roots in sand or sawdust over winter, and plant them again in the spring. In warmer climates, cover the plant thickly with mulch over winter. In the spring, allow the plant to flower and go to seed. When the long green pods turn brown, pick them individually. Pour boiling water over the seeds to kill any bacteria that may have formed, them let them completely dry. Remove the pods and store the seeds in a cool, dry place.
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