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Samourai Mix

Mélange Samourai Mix
Mixed oriental salads

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More information

A green-dominated mesclun with a spicy flavour, composed of mizuna, red mustard, tatsoi, red pak choi, watercress, and wild rocket. In young shoots, it brings a lot of taste and freshness to dishes or foods it accompanies. Easy to grow, whether in a vegetable garden, in a pot, or in a planter on a balcony. It is sown from February to October for harvests 30 to 45 days later.
Ease of cultivation
Beginner
Height at maturity
25 cm
Spread at maturity
35 cm
Soil moisture
Damp soil
Germination time (days)
10 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to October
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Harvest time May to November
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Description

The 'Samurai Mix' Cut Salad Mix is a colourful, varied, and flavourful Mesclun to be harvested from May to November. The young shoots are consumed when they are tender and crunchy. They reveal spicy and zesty flavours, highly appreciated for bringing freshness and adding taste to salads, dishes, cheeses, or sandwiches. Aesthetically pleasing, this mix of leaves adds colour to plates. In the vegetable garden, it grows quickly and can accompany most vegetables, especially in between rows, such as tomatoes or beans that will provide shade in the summer. The seeds are sown under cover in February-March-April and September-October, and in open ground from May to August.

Mesclun, from the Provençal word "mesclum" meaning mixture, is a salad composed of different varieties. The Asian Mesclun is a mix of six varieties of Asian vegetables with a spicy flavour. 'Samurai Mix' consists of finely cut red mustard with bronze foliage; tatsoi, a cold-resistant Chinese cabbage with thick leaves and a mild flavour; red pak choi, a sweeter and milder Chinese cabbage; mizuna, a Japanese cabbage with crunchy green leaves and a peppery taste; cultivated rocket with wild leaves and a strong and spicy flavour; and land cress, an annual plant with ultra-fast germination and leaves with a spicy and aromatic flavour. This mix of colours and flavours is highly appreciated for its wide range of tastes. This small salad is usually harvested at the "young shoot" stage and can be consumed raw or cooked almost all year round.

Busy gardeners will appreciate these seed mixes as much as gourmets, as they allow for a variety of flavours with little expense and a single sowing.

These salads are called "cut" because they often have the ability to regrow after harvesting, as long as the entire stem has not been harvested.

Growing these mixes is easy and space-saving, as they can be grown in planters on a balcony or in restricted spaces such as square-foot gardens.

Harvesting: These salad mixes can be harvested as needed, either when they are young or mature. Harvesting is done with a knife by removing the leaves on the outer edge of the plant.

Storage: Mesclun can be stored for a few days in the vegetable drawer of the refrigerator, but ideally, it should be consumed immediately after picking to enjoy its freshness.

Gardener's tip: Flea beetles, tiny beetles, are fond of Rocket leaves, which are often part of the Mesclun mix. They meticulously puncture the leaves in dry and hot weather. While spraying Tansy infusion can limit the damage, installing insect netting from sowing is the most effective method of control, avoiding the use of insecticides which, even if natural, can have consequences on the garden's balance.

Harvest

Harvest time May to November
Type of vegetable Leaf vegetable
Size of vegetable Medium
Interest Flavour, Colour

Plant habit

Height at maturity 25 cm
Spread at maturity 35 cm
Growth rate fast

Botanical data

Genus

Mélange

Cultivar

Samourai Mix

Other common names

Mixed oriental salads

Origin

Cultivar or hybrid

Annual / Perennial

Annual

Product reference20580

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Planting and care

The germination of the 'Samurai Mix' Asian cut salad blend occurs at a temperature between 15 and 22°C (59 and 71.6°F) and takes 7 to 14 days.

Sowing:

Sowing is done in the sun, in moist, fertile and well-prepared soil.

Directly in open ground in spring-summer or under cover (cold greenhouse, Nantes tunnel, frame) in February-March or September-October, for a harvest 5 to 6 weeks later.

On loosened and well-prepared soil, draw furrows spaced 30cm (12in) apart, with a depth of 0.5cm. Sow in rows, spacing the seeds 4cm (2in) apart and cover. After germination, when the plants are well developed, thin them out to leave one plant every 30cm (12in).

This blend can also be grown in pots or in small spaces like square vegetable gardens, in which case sow broadcast and thin out, keeping only one plant every 10cm (4in).

In order to have these salads throughout the year or almost, consider spreading out your sowings over time.

Cultivation:

These small salads are not very demanding, but they do require humus-bearing soil. It is advisable to make a moderate addition of mature compost, preferably in autumn, by scratching it in to a depth of 5cm (2in), after loosening the soil, as you would for any vegetable crop.

 

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Seedlings

Sowing period March to October
Sowing method Direct sowing, Sowing under cover
Germination time (days) 10 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Container, Vegetable garden
Hardiness Hardy down to -15°C (USDA zone 7b) Show map
Ease of cultivation Beginner
Soil Ordinary, well-prepared
Exposure Sun, Partial shade
Soil pH Any
Soil type Silty-loamy (rich and light), 192

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