As winter approaches and temperatures drop, the flashy crimson hue of the leaves becomes more pronounced. Unlike its spicier green mizuna cousins, Benigoromo boasts a mild and crisp, subtle mustard flavor, making it best enjoyed raw in salads. The leaves add a striking contrast to green lettuces; however, their colorful pigmentation fades when cooked.
Water regularly and mulch to retain moisture and suppress weeds. Apply a light, nitrogen-rich fertilizer every few weeks. Harvest individual leaves or entire plants at baby or mature stage. Regular harvesting promotes regrowth, and light shade during hot spells helps prevent bolting and leaf bitterness. Shade cloth can extend harvest in warmer months.
Source: Baker Creek Heirloom Seeds
