This is how we pack and send your Herb Plants to all states except TAS & WA
You will receive
- 1 Asian Greens - Mibuna Herb Plant in a 50 X 75mm tube - General growing instructions
All of our Herb Plants are grown organically with certified organic potting mixes and fertilizers
Asian Greens - Mibuna
Botanical Name: Brassica rapa var. Japonica
Mibuna is a long leaved variety of Japanese Green, reaching up to 30 cm high at maturity. It can be distinguished from the serrated Mizuna Mustard Greens by its smooth, rounded and spear shaped leaves, which have a resemblance to spinach leaves. The leaves are dark green, with light green stems that grow up from the ground in small, tight clusters, rather than forming a rosette or bunched clump like many Brassicas. When viewed as mature plants, the appearance is of an open clump created from many small clusters. The flower is the normal four yellow petals found in the Brassicas.
Mibuna is related to Mizuna or Mustard greens and is grown for cultivation in Mibu, situated in the Kyoto prefecture in Japan. It has been a culinary vegetable for many centuries in Japan. Mibuna has the scientific designation Brassica rapa var. japonica or Brassica rapa var. nipposini. However, it also goes by the scientific synonym Brassica campestris var. laciniifolia. The Japanese greens are often also listed as belonging to specific groups based on the species or variety. Mibuna is part of the Nipposini Group of greens.
More information on the related Mizuna group of vegetables and their health benefits may be found on our Mizuna species listing.
Mibuna is able to grow in full sun, but may prefer partial shade especially in the warm Australian summers. It is considered to be a cool season annual, but may be biennial in some regions. As a leaf crop, Mibuna prefers to have nitrogen rich soil and regular water to keep the soil moist, but well drained. Loamy soil generally provides good conditions for sufficient moisture retention. Mibuna is less adapted to the extremes of temperature that Mizuna is able to tolerate. It is likely to bolt to seed during cold or hot weather. However, new growth is able to resist cold more easily, so taking a ‘cut and come again’ approach to harvesting may help in this situation. Overall, it prefers wet rather than dry conditions, so adequate water is a must.
Mibuna is related to Mizuna and can be used in a similar way for culinary purposes. The flavour is of light mustard and the leaves may be used fresh or lightly cooked. Baby leaves may be picked early for a milder taste, in the ‘cut and come again’ fashion. Although, the leaves may be used in stir fry dishes, soups, stews or salads, one of the most common uses in Japan is for pickled greens.
All information provided on this website is for informational purposes only. Please seek professional advice before commencing any treatment.
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