Mizspoona Salad Select (Organic)

Brassica rapa. 20 days baby, 40 days full.

Mizuna and Tatsoi are some of our favorite mustard family salad greens. Combine the two and you get Mizspoona and the awesomeness increases exponentially! Very mild mustard flavor is delicious when eaten raw in salads and is also quite tasty cooked. Mizspoona Salad Select inherits the vigorous growth and cold hardiness of both its parents. Slight variation in leaf and stem shape to keep you from getting bored but not so much that your taste buds get confused. This mostly uniform genepool resembles a dark green monster Mizuna more than Tatsoi. Mizspoona Salad Select is brought to you by none other than Frank Morton.

Seed produced by Wild Garden Seed in Philomath, Oregon.

As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab. 

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Sow in pots indoors February through September. Transplant 3-4 weeks after sprouting. May also be direct sown in early spring or late summer. Does not do well in heat. Bolts quickly if water stressed. Succession sow to extend harvest. Flowers are also edible.

Seed Saving

Collect seeds from spring sown plants, selecting for slowest bolting. Cut seedheads when seeds are dry, thresh by hand or by dancing, winnow to clean. Isolate from other Brassica rapa species mustards by 1⁄2 mile.

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What others are saying

  1. Maureen

    Excellent tender green

    Maureen

    Where did you grow this variety? Oregon

    We grew this as both a spring and fall green and its performance was excellent as both. This is a tender delicious green with absolutely no bitterness. It makes a large plant which eventually will bolt in the heat of the summer. Then, you are in for a treat. The sweet flowers and stalks are wonderful. The entire plant is great raw or lightly sauteed. The fall planted crop is just now beginning to flower, however the leaves remain tender. This, and Yakina Savoy are my new absolute favorite greens. They both do well in both spring, fall and winter in Eugene, Oregon.

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