Mitsuna salad - Japanese cabbage. Japanese cabbage "Mizuna": how to plant and grow? Japanese cabbage dude growing from seeds

Good day, friends!

We most often associate the word “exotic” with unusual plants that are extremely rare in vegetable gardens, flower beds and orchards. But it turns out that curiosities can also be found among ordinary and common species. A striking example is cabbage, or rather Japanese cabbage.

In Russia growing Japanese cabbage It is carried out extremely rarely, but on the Pacific coast it is a traditional vegetable. Experts find it difficult to say for sure which country should be considered its homeland - China or Japan.

Biological features

Japanese cabbage is a one- or two-year-old crop belonging to the cruciferous family. It grows up to 50 cm in height, forming a spreading rosette of leaves with a diameter of 60-80 cm. The leaf blades are long (30-60 cm). They can be smooth, lanceolate-shaped or heavily dissected. A characteristic feature of the crop is that after cutting, the leaves grow back on the plant.

Varieties

To grow Japanese cabbage in the middle zone, breeders have developed two adapted varieties - “Dude” and “Rusalochka”. Both

varieties are salad varieties. “Dude” is an early ripening variety - only 30-35 days pass from the moment of sowing to the formation of the harvest. Cabbage of the "Rusalochka" variety requires a longer period - 50-60 days. Both varieties are stem-resistant. This feature distinguishes Japanese cabbage from Beijing and Chinese cabbage.

The yield of vegetable crops depends on growing conditions. Moreover, in open ground it is slightly lower (0.8-1.5 kg per 1 sq.m.) than in protected ground (3-5 kg ​​per 1 sq.m.).

Sowing

Exotic cabbage can be grown in the middle zone without seedlings. Seeds begin to be sown in the soil after it warms up to at least +10°C. As a rule, this time falls on mid-April or early May. Overseeding can continue until August.

The seeds are deepened into the soil by 1-2 cm. 10-15 cm must be left between individual specimens, and 20-30 cm between rows.

Beds for Japanese cabbage must be prepared in the fall. To do this, humus (4-5 kg), superphosphate (20-25 g) and potassium (10-15 g) fertilizers are added to the soil for each square meter. In the spring, before sowing, the substrate is fertilized with nitrogen, which can be ammonium nitrate (15-20 g per 1 sq.m.).

To avoid a surge in infectious diseases and the proliferation of pests, Japanese cabbage is recommended to be grown after, nightshade or crops. Beetroot and perennial herbs are also considered good predecessors. According to the rules of crop rotation, it is strictly forbidden to sow cabbage after any representatives of the cruciferous family.

Agrotechnical care

To cultivate Japanese cabbage, it is necessary to select well-lit beds with light, fertile soil. The culture does not like acidic soils, so if necessary, the substrate is fertilized with lime to achieve a pH of 6.5-7.5. The soil must be well drained, as the crop cannot withstand stagnant moisture.

But at the same time, obvious drying out of the soil should not be allowed, so watering should be regular.

The culture is very responsive to phosphorus and potassium fertilizing, which can be carried out twice during the growing season. It is recommended either not to use nitrogen fertilizers or to apply them in very small quantities. Japanese cabbage, like other types of cruciferous vegetables, is distinguished by its ability to accumulate.

The plant cannot be called heat-loving - for growth and development, warming the air to 15-22°C is enough. Too high a temperature and increased insolation, on the contrary, are harmful - burns may appear on the leaves. At the same time, the vegetable safely tolerates a drop in temperature to -4C.

Beneficial features

In its biochemical composition, the plant is close to its family relatives - Chinese cabbage. But the leaves contain much less mustard oils, due to which Japanese cabbage has a more delicate and mild taste. This property determines the possibility of its inclusion in the menu of people suffering from peptic ulcers and heart diseases.

Fresh leaves are most often used for food. Japanese cabbage is useful to add to salads, cold appetizers, and sandwiches. Much less often, the vegetable is subjected to heat treatment - added to soups or stews.

Japanese cabbage is not only a useful vegetable crop, it can be successfully used to decorate the landscape. Master growing Japanese cabbage on the site, because this plant looks beautiful both in borders and in flower beds. See you!

When grown in a greenhouse, young plants aged 30–45 days are eaten; in open ground, it can be kept for up to 90 days, periodically picking off the leaves. If you sow the seeds in separate jars in early spring and transplant the seedlings into open ground in April - May, then all the plants will grow into shoots and flowers. And all your efforts will be in vain. At the flower market in Amsterdam I had the opportunity to purchase seeds of some rare vegetable crops, among them was Mizuna Early with cut leaves. Learn to grow Japanese cabbage on your property, because this plant looks beautiful both in borders and in flower beds.

The colored one is tastier, but you have to constantly cut it off, otherwise it will bloom. But new heads, albeit smaller ones, are constantly growing on the side branches. This year, it seemed that the heads of cabbage had already begun to set - and suddenly the arrow began to shoot, destroying all my joyful hopes. Although greens can be cut off, leaving the root, for long-term storage in the refrigerator, I advise you to pull them out by the roots and store them in a plastic bag, unwashed. Then I get tired of it, I tear it out and throw it away in armfuls - the tomatoes need room. Why do we have white nights at this time, but it didn’t come to flowering. In young plantings, part of the greenery is cut off with a sharp knife, while weak and diseased leaves are removed. STORAGE In the fall, pull out along with the roots, cut off excess leaves, dry in a draft for several days and hang in the cellar with the roots up.

In Russia, the crop is grown mainly by seedlings, although a good harvest can be obtained by sowing seeds in open ground. Japanese cabbage seeds are sown at several times. Cabbage can be sown in open ground to a depth of 1 centimeter in early spring. To obtain an earlier harvest, it is recommended to grow seedlings. Sowing begins in May. Planting pattern: 40 cm x 35 cm. It is possible to grow Chinese cabbage through seedlings. Japanese cabbage can be sown at several times, from May to the end of August. Mitsuna grows well in greenhouse conditions from early spring until autumn. The plant can be planted by seedlings or seeds. Cabbage is grown in two approaches - in early spring and in mid-summer. In spring, seedlings are sown in mid-March. 7–10 days after emergence, the seedlings dive.

Its leaves are collected in a rosette with a diameter of 20–40 cm, the petioles are thick, strongly convex at the bottom, very tightly pressed to each other and often occupy 2/3 of the plant’s mass; the taste is reminiscent of spinach. Japanese cabbage forms a large spreading rosette with a diameter of 60-90 cm and a height of 35-50 cm. It has well-developed lateral buds (usually 8-15, up to 25), so the leaves are very numerous. The petioles are pressed very tightly against each other, so the plants are very compact.

Collard greens are more often found in seed catalogs than in vegetable gardens.

And if you, Marina, plant on a long day, then the cabbage very quickly goes through stages of development and tends to produce seeds, i.e. shoots. In Beijing, everything is determined by the length of the day. It’s just that our cabbage culture is still quite young and there are almost no varieties for our conditions. I plant Chinese cabbage every year and have never had any shoots, although here in St. Petersburg the day is oh, what a long one!

Chinese cabbage is especially good - an early ripening salad plant, rich in vitamins and mineral salts, with a salad taste. Less than a month passes from planting to the start of collecting leaves. Chinese cabbage is a valuable medicinal salad plant. Chinese cabbage is an annual plant and a cold-resistant crop that is used in cooking as a salad component. Although this cabbage is a cruciferous vegetable, its taste and appearance are more like salad crops. Subsequently, I bought Chinese cabbage seeds twice, but both the greens and the seeds were not the same (mine had round seeds, like all cabbages). In our area they have learned to grow it as an early ripening salad crop.

If someone finds the taste of the filling too radish, you can mix Japanese cabbage with spinach leaves, a small amount of dill, and any salads that have grown in your garden. In spring and summer, we picked off the required number of leaves and used this cabbage in salads, and also cooked cabbage soup with it (it tastes like spinach). Last year I simply sowed it in a garden bed in May, like any other greens (spinach, dill, lettuce).

The green part of plants is recommended for consumption as a powerful prophylactic against vitamin deficiency, cardiovascular and tumor diseases. It is used to saturate the body with vitamins in the early spring and prevent cardiovascular diseases, cancer, and stomach ulcers.

What's wrong with mizuna cabbage?

From germination to the first harvest, only 50 days pass. The plant is very unpretentious and easily copes with changes in ambient temperature. The plant is unpretentious and tolerates cool weather and night frosts down to −4 °C. Prefers well-drained soils that are light in composition and rich in organic matter. When grown in open ground during dry times and high temperatures, most often in July and August, watering cabbage is extremely necessary. The plant cannot be called heat-loving - for growth and development, warming the air to 15-22°C is enough.

To speed up regrowth, I fed it a little twice, with an interval of 2 weeks, with liquid vermicompost (I avoid applying mineral fertilizers to vegetable plants). Beds for Japanese cabbage must be prepared in the fall. To do this, humus (4-5 kg), superphosphate (20-25 g) and potassium (10-15 g) fertilizers are added to the soil for each square meter.

You won’t find any definitions for Mizuna - salad cabbage, Japanese cabbage, mustard leaf... And all because this cabbage has a luxurious rosette with carved “salad” leaves and a spicy, mustard-like taste.

History of growing Mizuna cabbage

Mizuna is a type of Japanese cabbage, although it is often the name given to any cabbage with carved leaves. It is extremely popular in Japan and China, has been cultivated in these countries for several centuries, and is also well known in North America and European countries. In the extensive Cruciferous family, Japanese cabbage is classified in the turnip genus. This explains the spicy taste of the leaves and the absence of a head of cabbage. Another distant similarity with turnips is the formation, in addition to the leaf rosette, of an edible root vegetable 10–15 cm long. Japanese cabbage forms luxurious spreading bushes that differ in size, height and color of carved leaves in different varieties.

Japanese Mizuna cabbage does not form a head, but produces a magnificent curly rosette and a small edible root vegetable.

Description of Japanese cabbage varieties

This vegetable is not yet very popular in Russia - so far only five varieties of Japanese cabbage have been included in the State Register of Breeding Achievements of the Russian Federation (two of them have similar names):

• early ripening variety Salad Mizuna, presented by Japanese breeders. The plant forms a compact, semi-vertical rosette. The leaves are small, green, pinnate, cut along the edges, with an elegant white petiole. The weight of one plant is 170 g. The taste is pleasant. The variety can be grown in greenhouses all year round. Productivity is 2.4 kg/m2;
• The mid-season variety Mizuna from the agricultural company Semko-Junior is more common on the Russian market. The rosette is horizontal or slightly raised, up to 40 cm high. The plant can be more than 60 cm in diameter. There are only 45–60 leaves, but they are massive, medium in size, dark green, with jagged edges and a white petiole. The weight of one plant reaches 1000 g. The taste is good and fresh. This is a record holder for yield: 6.7 kg are harvested per square meter. The variety is resistant to bolting;
• Emerald Pattern is a mid-early variety with a slightly raised rosette. The leaf span in diameter is only 55–60 cm. This cabbage is stem resistant. Fine castings have a pleasant taste. The weight of one copy is 0.5–0.6 kg. Productivity - about 5 kg/m2;
• Mermaid is a mid-season, high-yielding variety. The rosette is wide, reaching 64–75 cm in diameter. The weight of one plant is 1–1.7 kg. Up to 6.5 kg of spicy vitamin products are collected from one square meter. The content of ascorbic acid in 100 g of fresh leaves is 25–44 mg. After cutting, new shoots grow. The variety is resistant to bolting. Shows relative cold and heat resistance;
• Dude is a mid-season variety with small horizontal rosettes. The weight of one plant does not exceed 450 g. Productivity is about 4 kg/m2. Doesn't shoot. The Dude variety has very original carved leaves.

Photo gallery: varieties of Japanese cabbage

The Japanese cabbage variety Mermaid is resistant to bolting. The Japanese cabbage variety Dude has very original carved leaves. The Mizuna Salad variety was bred by Japanese breeders.
Japanese cabbage variety Emerald Pattern - mid-early

Characteristics of Mizuna cabbage

The plant is resistant to weather fluctuations and tolerates both low temperatures and heat quite well. After cutting, young leaves grow back quickly. You can receive fresh products until late autumn.

The amount of protein, fat, carbohydrates and dietary fiber in Japanese cabbage is about 5%, almost everything else is water. But it contains ions of potassium, calcium, phosphorus, iron, as well as manganese, zinc, selenium and copper, which are included in the active centers of enzymes that provide immune protection and an antioxidant effect. In addition, this cabbage is rich in vitamins A, K, C, E, PP and the entire group B. Therefore, its consumption contributes to:

• improving intestinal motility;
• cleansing the body;
• enriching it with vitamins and biologically active substances.

Fresh Mizuna cabbage leaves added to the salad add a pleasant spiciness and strengthen the immune system.

Growing Mizuna Cabbage

Japanese leaf cabbage places special demands on agricultural technology. For planting, they choose elevated areas of land, because Mizuna does not tolerate stagnant water, although it loves moisture. It thrives equally well in partial shade and in full sun and can withstand low temperatures. This cabbage grows even at -2–3 o C, so the bushes are left in the beds until frost, providing themselves with fresh vitamins.

The best predecessors for Japanese cabbage are nightshade crops, beets, carrots, and onions. It is unacceptable to plant Mizuna after any cruciferous vegetables: not only cauliflower or white cabbage, but also turnips, radishes and other members of the family.

Mizuna is cultivated without seedlings, sowing seeds directly into the ground. Due to the plants' resistance to cold weather, planting begins in April - May. In the southern regions, these dates shift to March, and in protected soil conditions, especially in heated greenhouses, almost year-round cultivation of Mizuna cabbage is possible. This unpretentious plant grows in any climate.

Since the seeds are small, you need to try to plant them further away. Taking into account the future size of the rosette, 30–35 cm are left between rows, and 20–25 cm between plants. As a rule, it is not possible to maintain large intervals between seedlings, so the greens are thinned out to ensure full growth for the remaining bushes, and the plucked plants are eaten. , enjoying the taste sensations.

Mizuna cabbage needs intensive watering to grow, but does not tolerate stagnation of water.

Cabbage seeds, like all small seeds, I mix with sand before sowing. Then they do not fall on the ground in a heap, but are evenly distributed throughout the bed. It takes approximately 2–2.5 months after germination for the plants to fully mature. As the bushes grow, I begin to cut off the emerald, juicy, ripe leaves, and their place is soon taken by young ones. This is very economical: throughout the entire summer season you can eat fresh vitamins by planting only 4–5 plants. Experience shows that it makes no sense to plant more bushes - after some time, the taste of Mizuna becomes boring, and you want something else.

After sowing, you need to monitor the beds until the seedlings appear. Some gardeners recommend covering the plantings with film or a sheet of transparent plastic: this retains moisture, maintains an even temperature and prevents the wind from blowing the seeds away. When the seedlings appear, the shelter is removed. While the cabbages are small, the soil is kept moist; as they grow, Japanese cabbage can tolerate short periods of drought. The main thing is to water it thoroughly afterwards, since water makes up the main part of the plant.

To get a good harvest of Japanese Mizuna cabbage, you need:

• remove weeds from the site;
• periodically loosen the row spacing to provide the roots with oxygen and prevent excess moisture evaporation;
• water regularly, avoiding drops of water getting on the delicate leaves;
• Cut off ripe greens in time.

It has been noticed that in hot weather in the open sun, plants shoot quickly, if you don't cut the greens on time. The problem can be solved simply: there is no need to immediately occupy a large area for this crop. It's easier to sow as needed. And it’s still worth leaving a few arrows on the rosettes, so that you can then have your own seeds and not depend on suppliers in subsequent years.

Mizuna cabbage feels good in open ground even when planted late

The tender leaves of Japanese cabbage are very popular with fleas and other pests. To combat this scourge, you can use biological measures - spray hot ground pepper or tobacco dust. For slugs, traps are used in the form of bowls with beer or fermented kvass dug into the ground. After all, these leaves are consumed fresh, and when chemical reagents are used, we ourselves will be their final consumers. In addition, as the leaves mature, they become coarser and are less damaged by insects.

Mitsuna salad(mizuna) is a subspecies of green pepper salads, a representative of the Brassica family. In another way it is also called “Japanese cabbage”. The leaves of the plant have uneven edges and give the impression that they were specially cut with scissors (see photo). The taste of mitsuna salad is unlike other types of salad greens: it is both mild and spicy.

The birthplace of lettuce is Japan. The people of Japan are famous balanced and proper nutrition, and mizuna salad is no exception. The chemical composition of the plant is so rich that its regular use can replace many medications. Unfortunately, it is quite problematic to buy mitsuna salad here, but if you are planning to visit Japan, be sure to try dishes with this wonderful product. On the Pacific coast, Japanese cabbage has been cultivated since the 16th century. In North America it is called "mustard green" or "Japanese lettuce green."

Growing

Mizuna lettuce can be grown in a greenhouse or in open ground. Mitsuna grows well in greenhouse conditions from early spring until autumn. The plant can be planted by seedlings or seeds. Cabbage seeds are very small, similar to poppy seeds. For Mitsuna, it is advisable to choose fertile soil. Japanese cabbage grows well after legumes, onions, carrots, tomatoes, beets, and peppers. Planting of seeds should occur at the end of April. In this case, the harvest of green leaves will be available throughout the season. Mizuna is a frost-resistant crop; only broccoli and Brussels sprouts can compare with it in this regard.

Mitsuna care consists of regular watering. When watering, cabbage leaves should not be overwatered, otherwise the mitsuna will begin to rot. Japanese cabbage tends to accumulate nitrates, which means that the plant should be fed with fertilizers with a low nitrogen content. Mitsuna grows green mass very quickly, so its leaves can be cut off until late autumn. Japanese cabbage can be harvested several times throughout the season.

Beneficial features

The beneficial properties of mitsuna salad are similar to those of Chinese cabbage. The plant strengthens the immune system and increases the body's defenses. Mizuna is rich in carotene, which makes it an indispensable product for people with vision problems. Carotene is needed for healthy skin, it makes it elastic and clears rashes. Carotene is a powerful antioxidant that helps neutralize free radicals. It should be remembered that even high doses of plant-based carotene cannot replace animal sources of this vitamin.

Mitsuna salad, like other types of salads, is considered an effective product for the prevention of neoplasms. Mitsuna leaves are rich in phosphorus, iron, potassium and calcium. The plant contains minerals necessary for humans. Potassium is beneficial for the cardiovascular system; its deficiency, or hypokalemia, is dangerous to health, it is accompanied by muscle cramps, increased fatigue, and heart rhythm disturbances. Eating salads, including Japanese mitsuna cabbage, reduces the risk of developing hypokalemia and other health problems.

Use in cooking

In cooking, mitsuna lettuce is mainly used in Japanese cuisine. This salad tastes like arugula and can even replace it in salad mixtures. Matsuna has a spicy taste with a characteristic pungency, which makes it similar to freshly ground pepper. Due to the absence of mustard oils, it has a delicate taste, which sets Japanese cabbage apart from other types of lettuce.

Green mizuna leaves are used for decorative purposes to decorate salads and other dishes. Boiled leaves can be used instead of seaweed to make sushi. Salads with fish, vegetables, seafood - all these dishes go well with mitsuna leaves. Of course, Japanese cabbage is best used fresh (this way it will retain all its beneficial properties), but if desired, it can be stewed and even fried.

In Japan, the national dish nabemono is prepared from mizuna lettuce. The name of the dish consists of two components: “nabe” - pan and “mono” - things. The whole secret of cooking Japanese stew consists of a special design of the pan, which should be very low and wide. If you don't have a suitable saucepan, a regular frying pan will work well. A traditional nabemono pan is made of ceramic, which allows it to retain heat for a long time. The exotic dish is prepared right on the table; for this, a small tile is selected under the pan and nabemono is cooked on it in front of the guests. The Japanese often prepare this dish for the New Year. All family members sit at the festive table and eat nabemono from the same ceramic pan. Wash down the dish with green tea, hot sake, and beer.

Mitsuna salad is best consumed immediately after purchase, but if necessary, it can be stored in the refrigerator for a week. Openwork leaves can be used not only for preparing exotic dishes, but also for decorating them.

Mizuna salad benefits and treatment

Benefits of Japanese of cabbage lies in its biological composition. The low calorie content of mitsuna, as well as its high nutritional qualities, make it possible to classify it as a dietary product. Regular consumption of Japanese cabbage maintains normal blood cholesterol levels and helps remove salts from the body. Due to the presence of fiber, mitsuna salad improves the functioning of the digestive tract.

The healing properties of mizuna are known in Japanese folk medicine. In its homeland, cabbage is considered an effective means for regulating water metabolism in the body. The vitamin composition of the plant helps strengthen the walls of blood vessels and protects them from the formation of plaques.

Green leaves of Japanese cabbage should be used for vitamin deficiency, especially in the spring and autumn. It is recommended to use mitsuna for anemia, cancer, and to strengthen the immune system. It will not be superfluous to use mitsuna for diseases of the cardiovascular system. Japanese cabbage will appeal to everyone who watches their diet and loves experimenting with exotic products.

Harm of mitsuna salad and contraindications

Japanese cabbage can cause harm to the body due to individual intolerance or uncontrolled use. Since mitsuna, unfortunately, is not as popular here as in Japan, the side effects of its use are also little known.

Japanese mizuna cabbage (Brassica rapa ssp. nipposinica var. laciniata) is a salad plant that is still considered a curiosity, but its delicate spicy taste is very pleasant and attracts the interest of gardeners. We are pleased to publish our reviews on the cultivation of this salad greens, since even a novice summer resident can grow Japanese cabbage.

Description

This crop tastes similar to arugula and is sold under the name mitsuna or mizuna, and is a bright green or reddish-brown peppery salad. It is part of the Brassica or Cruciferous family. Japan is considered its homeland.

Even though mitsuna is called cabbage, it does not form a head. Its delicate, showy leaves with a carved edge create a rather lush rosette. The flowers are small and colored in a light yellowish tint. The crop is early ripening and ready for consumption within 30-45 days after sowing.

Now they sell mainly red (Mitsuna Red) and green (Mitsuna Green) mizuna, there are also varieties Dude, Mermaid and Emerald Pattern. You may also see packages labeled “Mizuna mustard greens.”

Small seeds are slightly smaller in size than poppy seeds. They maintain good germination for about three years. This salad plant also forms a small root vegetable (about 15 cm long), the taste of which is somewhat reminiscent of rutabaga.

Mitsuna tolerates light frosts well, and germinates calmly even at 2-3 degrees below zero. In country gardens in central Russia it is grown from May to the end of September. In winter, this plant is grown either in a greenhouse or on a windowsill.

Japanese mizuna cabbage: cultivation and care

Nutritious soil with a small amount of clay is best suited for Mitsuna. The growing location should be in full sun, but in extreme cases partial shade will do. This crop can be sown in beds after onions, peppers, beets, legumes and tomatoes. But after such crops as mustard, turnips, radishes, cabbage and radishes, it is not worth growing.

In open ground in central Russia, mitsuna can be sown several times per season: at the very beginning of May, in mid-summer and in August. In well-prepared, leveled organic beds with loose, nutritious soil, shallow furrows (up to 1 cm) are made across the entire width. The distance between the grooves is maintained from 25 to 30 cm.

Seeds are sown in furrows and sprinkled with a small layer of light soil (or compost) and watered well. It is also advisable to cover the beds with non-woven material. After the first seedlings appear, it is removed. Since the distance between plants in a row should be from 10 to 15 cm, the seedlings need to be thinned out. The first time this is done after all the seeds have sprouted. Between the seedlings leave from 5 to 7 cm. The second time thinning is carried out after 2 weeks and then the distance between the bushes should remain 10 -15 cm.

Care

At the very beginning, small plants must be weeded. When they grow a little, they are mulched, and there will be no need for weeding, since the mitsuna itself displaces weeds.

This salad crop should be watered with plenty of water, but care must be taken not to let any drops fall on the leaves. The water starts to rot the greens.

For better growth and development, the plant needs to be fed once every 15 days. For this, small doses of wood ash are used. Before feeding, it is dissolved in water. It is worth remembering that you should not apply nitrogen fertilizers to mitsuna, since this crop quickly accumulates nitrates in its composition. It's better to just make do with organic mulch and sow legumes.

To combat various pests, bushes can be treated with herbal decoctions, as well as tobacco dust or ash.

For salads, the greens are cut off entirely, leaving a root stump in the garden. Soon greenery will grow again from the renewal buds.

Mizuna salad: beneficial properties

Various minerals (potassium, iron, phosphorus, copper, selenium), trace elements, vitamins B, PP, K, ascorbic acid, choline, beta-carotene were found in the chemical composition of mitsuna.

Regular consumption of this salad crop improves the functioning of the stomach, intestines, as well as the heart and blood vessels. It also helps in removing salts and cholesterol from the body, with anemia, strengthens the immune system and improves skin condition. Mitsuna is especially suitable for those who want to reduce their weight.

We first learned about this culture back in 2008, when we were in Israel. Beautiful carved leaves beautifully decorated salads. But we managed to grow Japanese cabbage only this year, and believe me, it’s worth it!