Mispoona

**Two_Sheds** · 06-02-2010, 08:45 AM

My first thought: she means Mizuna.

clicking on your link, I discover it's a new beast whose mummy and daddy is tatsoi and mizuna.

let us know how you get on with it

**reetnproper** · 06-02-2010, 12:34 PM

I've grown mitzuna in pots in the greenhouse for use, as young leaves, in a salad and outside, sown dirrectly into the bed, for use as an additional autumn/winter green veg.

Didn't much rate them in the salads, quite bland, but they're ok either as a stir fry veg or bolied/steamed green with Sunday lunch. Only need a matter of minutes to cook though and, much like Spinach, a large uncooked handful soon wilts to nothing when cooked.

Dead easy to grow though. I planted mine, late August, in one of the raised beds (just to use the seed really) and left them to it. They grew really well, each plant producing a good sized crop of leaves. That said, now the seeds have been used, I wont be getting anymore.

HTH
Reet

**realfood** · 06-02-2010, 05:17 PM

I thought that my Mizuna was quite peppery when eaten raw in salads, but perhaps there are different tasting strains.

**momol** · 08-02-2010, 08:25 AM

Mispoona, taste pretty much like Tat soi or Mizuna, it is indeed pretty bland, but mix with other salad leaves and some seasoning should fix that. It tastes better if you stir fried it like any other Pak choi.
To avoid spicy peppery taste of these mustard, grow them during cooler time such as spring and autumn. During mild winter, Tat Soi and Mizuna can be overwinter ,but I have not tried overwintering Mispoona yet, I suppose it too can be overwintered easily if winter is mild.

**Two_Sheds** · 08-02-2010, 09:50 AM

I think the biggest advantage of these Chinese greens is not their taste, but that they survive our winter, so we can have salads in December

Announcement

Mispoona

Mispoona

Comment

Comment

Comment

Comment

Comment

Latest Topics

Recent Blog Posts