Mibuna

Packet containing 1 gram, Average contents 420 Seeds.

Mibuna is a delicate and unusual plant that has been grown for centuries in Japan and named after the town of Mibu.
It has several characteristics that distinguish it from other Japanese greens, each plant comprises of many slender spear-shaped leaves that emerge from the soil in clumps. The dark green leaves have rounded tips and iridescent pale green stems. They have a faint, sweet mustard flavour that intensifies as the plant matures.

It is best enjoyed in baby leaf salads where its addictive flavour can shine, or in stir-fries for a milder taste. Perfect for “cut and come” scissor harvest, this vigorous grower is tolerant of heat but thrives as a cool weather crop. In Japan, mibuna is also pickled or used in soups.

Mibuna is closely related to Mizuna, not as a vigorous - but with a stronger flavour. Its leaves tend to be longer and narrower having rounded tips. Mibuna is one of the most versatile 'Cut and Come Again' winter vegetables. It is very easy to grow and can be cut back 4-5 times - the new growth being more resistant to frosts and snow.

Position:
Both mizuna and mibuna can grow on a wide range of soil types but prefer to be grown on rich, loamy soils with high water retention. They prefer an open position but will tolerate shade in summer. It can be grown year-round in drifts or patches between other vegetables or used as edging for borders or beds.

Sowing:
Sow year roung - Outdoors from April to Oct or under cover in Sept to March.
Seeds can either be sown directly into the vegetable bed or into trays, pots or modules. They are grown as seedlings, semi-mature or mature plants. Seeds germinate in about three days.
Make successional sowings at 21 day intervals. When plants are more mature, you can get tender leaves by harvesting from the newest growth. As the plants mature, the leaves become tough, so pull up old ones and replant.

Sowing Direct:
Sow the seeds 3mm (¼ “) deep. Plants to be used when young should be planted or thinned to 10 cm apart, those to be cut frequently for their leaves, 20 cm apart and larger plants 30 to 40 cm apart.

Sowing Indoors:
Sow into trays, pots or modules containing well draining compost. Stand pots in water to soak then drain. Sow seeds 3mm (¼ “) deep. Transplant the plants two to three weeks after sowing, harden off and plant out. Use fleece or nets if necessary.

Cultivation:
Mibuna is less adapted to extremes than Mizuna and can bolt from spring sowings if it is too cold. Ensure adequate supplies of water in dry conditions.

Harvesting & Storing:
Individual leaves may be regularly cut so that a fresh crop is continually being produced. Cut when 5-10cm tall, above the bottom set of leaves so that the plant can continue to grow - be sure not to cut the growing point!

As many as five cuts from one plant over ten months may be made.

The heads can be harvested whole by cutting at the base with a sharp knife, from around three to six weeks after sowing, although large plants will need six to eight weeks. Eat immediately for the best flavour. Can be stored in a fridge for a few days.

History:
Mibuna is one of a few dozen vegetables known there as "Kyo yasai."
Kyoto was Japan's national capital during the Edo period (~800-1,200 AD). It hosted both the royal family and many important religious temples. Kyoto also played a key role in Japan's agriculture. Royal farms and Buddhist gardens were the starting point of vegetables introduced by trade with China and other parts of Asia. Japan's own native plants had sparse offerings for human consumption.

As these new plants were incorporated into Japanese agriculture numerous selections were made of those plants which performed well in the field and in Japanese cooking. Today about 50 specific vegetable selections can be traced back to the Edo period and to cultivation around Kyoto. These vegetables are called "Kyo yasai" and they have a special place in Japanese history and cuisine.