Misome Choho Mustard is a fast-maturing hybrid from the Komatsuna and Tatsoi family, delivering tender harvests in just 20-29 days. This upright, cold-hardy annual grows 18-24 inches tall with distinctive round, thick leaves that make it as visually appealing as it is delicious. Hardy from zones 2 through 10, it thrives in full sun and rewards quick turnarounds with multiple harvests throughout the growing season, even in short-season climates.
Full Sun
Moderate
2-10
24in H x ?in W
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High
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Mature from seed to table in as little as three weeks, making Misome Choho one of the fastest mustards you can grow. The thick, round leaves carry a sweet, mild flavor when eaten raw that deepens into something more assertive and complex when cooked. Its upright growth habit and uniformity mean efficient spacing in tight gardens, and the short days to harvest let even northern gardeners enjoy successive plantings from spring through fall.
Misome Choho shines both as a tender raw green in salads and slaws, where its gentle sweetness adds brightness without the sharp bite of many mustards, and as a cooked green that develops richer, more robust flavors when steamed, stir-fried, or braised. The thick leaves hold up beautifully to quick cooking, making it a natural choice for Asian-inspired dishes, soups, and warm grain bowls.
No timeline data available yet for this variety.
Direct sow seeds in spring as soon as soil can be worked, and again in late summer for fall harvests. Press seeds into moist soil and keep the seedbed consistently moist until germination.
Begin harvesting outer leaves when plants are 4-6 inches tall, roughly 20-29 days after sowing depending on temperature and growing conditions. You can harvest individual leaves as needed or cut the entire plant just above soil level for a single, generous harvest. Cooler weather produces the sweetest, most tender leaves; harvest in the morning for the crispest texture.
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“Misome Choho emerges from the Japanese mustard breeding tradition, created as a hybrid that combines the best traits of two beloved Asian greens: Komatsuna and Tatsoi. This purposeful cross brought together vigor and uniformity with the culinary qualities gardeners treasured in both parents, resulting in a modern vegetable that honors a long heritage of brassica cultivation while offering the reliability and speed that contemporary gardeners demand.”