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Misome Mustard is a heat-loving hybrid that bridges two Asian greens, combining the upright growth of komatsuna with the tender leaves of tatsoi. Ready to harvest in just 30, 39 days, this compact plant reaches 18, 24 inches tall and produces deep green, thick leaves with a savory character that holds beautifully in the field. It thrives in full sun across zones 2, 10 and tolerates warm weather that would bolt many other mustards, allowing year-round harvests in many regions.
Full Sun
Moderate
2-10
24in H x ?in W
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Moderate
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Born from a cross between komatsuna and tatsoi, Misome delivers something genuinely new: an upright mustard green that matures in under five weeks without sacrificing the tender, thick leaves home gardeners crave. Its remarkable heat tolerance means you're not limited to cool-season growing, this hybrid keeps producing through summer warmth when other greens surrender. With uniform growth and reliable field hold, it's a hybrid designed for the realities of actual gardening, not just the seed catalog ideal.
Misome Mustard is grown and eaten as a tender cooking green and salad ingredient. Its thick, savory leaves work well in stir-fries, soups, and quick-braised dishes where they hold texture without turning to mush. The tender character and deep flavor make it equally at home in fresh salads when harvested young, or as a substantial cooked green when allowed to reach full maturity.
No timeline data available yet for this variety.
Direct sow Misome Mustard seeds into the garden in full sun. Space seeds to allow for 6-inch final spacing; you can sow densely and thin seedlings as they grow, or sow more conservatively to reduce thinning labor. This fast-maturing annual is ready to harvest within 30, 39 days of sowing, making it ideal for succession planting throughout warm months.
Begin harvesting Misome Mustard at 30, 39 days after sowing. The deep green, thick leaves are your signal of readiness; pick outer leaves individually to encourage continued production from the central crown, or harvest the entire plant at once by cutting it at soil level. Younger leaves will be more tender for raw salads, while full-sized plants deliver robust flavor for cooking. The variety holds well in the field, so you can harvest on your schedule without worrying about rapid quality loss.
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“Misome Mustard represents the modern marriage of two established Asian greens. Komatsuna, the upright Japanese mustard, and tatsoi, the tender rosette green, were deliberately crossed to create a hybrid that inherited the best traits from both parents: the compact, vertical habit and cold-hardiness of komatsuna paired with tatsoi's tender, thick leaves. This relatively recent development emerged from recognition that home gardeners wanted speed, uniformity, and season extension, qualities a thoughtfully designed hybrid could deliver.”