Kyona is a Japanese mizuna with a personality that defies the delicate appearance of its deeply-cut leaves. This Brassica rapa cultivar grows as a rosette of feathery foliage wrapped around numerous crisp white stems, thriving in hardiness zones 4 to 10. Cold weather intensifies its rich, hearty flavor rather than diminishing it, and ground squirrels won't even glance at it, making it a genuinely practical choice for gardeners tired of pest pressure. Germinate seeds between 55 and 70 degrees Fahrenheit in soil with a pH of 6.0 to 7.5, and expect this frost-tolerant green to reward you with bold flavor in cool seasons.
—
Moderate
4-10
?in H x ?in W
—
Moderate
Hover over chart points for details
Kyona's deeply-cut leaves create an almost lacy appearance that belies its substantial nature and resistance to browsing wildlife. The white stems provide a satisfying textural contrast to the feathery foliage, and the flavor grows richer and more complex as temperatures drop. This is the mizuna for gardeners who want something that actually stands up to cold and pests without fussy management.
Kyona's tender, finely-textured leaves and crisp white stems make it excellent raw in salads where its delicate appearance and hearty flavor create an appealing contrast. The leaves can be cooked briefly in stir-fries or used as a wilting green in warm dishes, though their structure and flavor shine brightest when consumed fresh or lightly prepared.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your last spring frost, keeping soil temperature between 55 and 70 degrees Fahrenheit. Sow seeds shallowly and maintain consistent moisture until germination occurs.
Transplant seedlings outdoors once they have developed two to three true leaves and soil temperatures have reached at least 50 degrees Fahrenheit. Harden off plants gradually over 7 to 10 days before moving them to their final location.
Direct sow seeds outdoors in spring after the last frost date or in late summer for a fall crop. Plant seeds directly into prepared soil with a pH of 6.0 to 7.5 and keep soil consistently moist until seedlings are established.
Harvest Kyona leaves and stems when plants reach desired size, typically 30 to 50 days after sowing. Cut outer leaves first to encourage continued growth, or harvest the entire rosette at the base when plants are young and tender. The flavor improves in cold weather, so harvesting after a frost will yield richer, more complex taste.
Enter your ZIP code to see a personalized growing calendar for this plant.