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Kyona/Mizuna, organic seeds

Eco Heirloom


Forms a thick bouquet of deeply cut, fringed, dark-greenleaves with long thin white stems. This is a beautiful and much loved Japanese cabbage of extra mild taste. Kyona, which is unaffected by quite bitter cold, is very easy to eat raw as well as cooked. If it is cut down it grows back quickly. A portion contains about 400 seeds.


Product number:1015
Scientific name:Brassica rapa var. japonica
Botanic family:The Mustard Family - Brassicaceae
Days to maturity:40
F1 Hybrid:No
New variety:No
Sowing time:March–April/July–August
Sowing depth:1 cm
Germination time:3–5 days
Plant spacing:5–10 cm baby leaves/20–35 cm whole plant
Row spacing:35–50 cm
Height:30 cm
Plant location:Sun–Shade
Seeds/g:300-500 seeds
Other:Long-day plant
Heirloom variety:Yes

Cultivation advice


Sow the seeds successively from very early spring until late summer. Sow them thinly, about 1 cm deep directly in the land or in hotbeds and greenhouses for an extra early or late harvest. Seeds sown in mid-July usually yield the best harvest. 


Should be thinned out to a mutual distance of 25-35 cm. The thinned out plants are edible. Keep a distance of 35-50 cm between the rows, if you sow in rows.


Start picking the leaves early. The plants grow quickly and harvest the more or less close-knitted heads as they are ready. Several cabbage sorts begin blooming in summer, so do not delay the harvest. They tolerate quite a lot of bitter cold and can be eaten fresh far into the late autumn. Use them raw, boiled, preserved, fried in salads, soups, gratins, and stews etc.


1 g contains 300-500 seeds. A portion is enough for sowing 3-6 metres. For linear sowing 10 g is required to sow 100 metres.
One portion contains about 400 seeds.