This slightly spicy Japanese green is ideal for year-round salads, especially in autumn, winter, and spring. A stunning ornamental salad leaf with deeply cut, spicy flavoured leaves, it’s essential for salad lovers. Regular harvesting promotes growth. Planting in slight shade prolongs its life. Its slender white stems and feathery leaves add a mild flavour to salads.
 
Mizuna 'Kyoto' seeds produce tender, spicy Japanese salad leaves ideal for fresh salads and stir-fries. Sow from March to September, with germination in 7–14 days. Prefers cool, well-drained soil and regular watering to maintain crispness. Harvest young for best flavour and texture.
 
How to Sow, Grow and Harvest Mizuna 'Kyoto' Seeds
Sow: March–September, direct or in pots
Germination: 7–14 days
Grow: Prefers cool, fertile, well-drained soil in partial shade
Water: Keep soil consistently moist but not waterlogged
Harvest: Pick young leaves 3–4 weeks after sowing for tender taste
Best for: Pots, beds, windowsills
 
Approx 300 seeds