Brassica rapa var. Japonica

Originally, the Japanese preserved their shiny emerald green Mizuna in brine and served it as a side dish with fish or meat. Japanese mustard cabbage is now better known in Germany and gives every salad a sweet, mild and finely spiced mustard aroma. The mustard oils also protect against colds and sniffles.

2 Days

Harvest in
17 Days

Ideal for

Asian hot pots, salads, soups and steamed or hot fried as a side dish

High amounts of
Vitamin C

Spicy - mustard flavours

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