Mizuna Red
Organic non GMO seeds for microgreens and sprouts
3,00 € – 38,50 €
Organic red Mizuna seeds belong to the typical oriental brassica or oriental green family.
Non-GMO shoots and microgreens of Red Mizuna have a dark color that tends to red as the leaves develop and a mild mustard flavor.
Description
Organic Red Mizuna
Organic Red Mizuna sprouts and microgreens, botanical name Brassica rapa nipposinica, are an Asian variant of our mustard with a gentle and delicate mustard aroma.
Like other Brassicaceae, organic Red Mizuna grows quickly with a dark stem and dark green leaves that turn red the more they will be allowed to grow.
How can I grow it?
Producing organic red Mizuna sprouts and microgreens is quick and easy, even at home.
To properly grow organic red Mizuna sprouts, we recommend that you keep them in the dark for the first 3 to 4 days while the seeds complete germination.
After just 4 to 5 days, you can already enjoy the unique spicy flavor of organic red Mizuna sprouts.
To harvest the organic microgreens of Red Mizuna and fully enjoy the crispness of its leaves you will only need to wait for 10 to 12 days.
How can I eat it?
Organic red Mizuna sprouts and microgreens are great to use to bring out the bold and spicy flavors of your best dishes.
Organic Red Mizuna seeds may contain traces of, soy, mustard, wheat, gluten and grasses.
Store the seeds in a cool, ventilated place, between 8° and 20° C, away from weather, changes in humidity and sunlight.
Mizuna Red
GOL0945 LOT. BM7163
Technical Sheet
Red mizuna for sprouts and microgreens – Non-GMO organic seed
Botanical name: Brassica rapa nipposinica.
Number of seeds per gram: 450.
Weight of 1,000 seeds: 2.22r.
Packaging available online: 50gr | 100gr | 250gr | 500gr | 1.00 Kg
Seed color: brown.
Color of microgreens: white stem with red leaves.
Flavor: mild and spicy.
Guaranteed minimum germination rate: 80%.
Origin: Italy.
Difficulty of growth: easy.
Soaking: not necessary.
Keep in the dark for 4/5 days.
Germinates in 4/5 days.
Microgreens: 10+ days.
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