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Mizuna – Growing Guide

Angelo (admin)
Close-up of mixed leafy greens, including green mizuna with finely serrated, feathery leaves, surrounded by darker purple and green leafy varieties.
Image source: Depositphotos.com

Overview

Description

Mizuna is a cool-season leafy green with ling, thin, crip, upright growing stems and finely serrated, feathery leaves that form dense rosettes. There are several varieties of mizuna with different colored stems and leaves, including light green stems with darker green leaves, purple stems and green leaves, or green stems and dark purple leaves. The leaves have a mild mustard flavor, somewhat similar to arugula (rocket) but less peppery. Although mizuna is technically a mustard, its flavor is so mild that it is used as salad leaf green in salad mixes.

Plants generally reach 20–35 cm (8–14 in) in height and can spread similarly wide when grown to maturity. Under favorable conditions, mature mizuna plants may produce small, yellow, four-petaled flowers typical of the Brassicaceae family. If allowed to set seed, slender pods (siliques) follow. While often cultivated as an annual for baby greens or full-sized leaves, mizuna in milder climates can behave like a short-lived biennial, bolting once day lengths extend and temperatures rise.

Interesting Facts

Basic Growing Information

Mizuna is a cool-season crop that thrives in temperatures ranging from about 10–25°C (50–77°F), with the optimal temperature being around 15–20°C (59–68°F).

Mizuna is remarkably tolerant of both heat and cold, enabling you to extend your harvest season from late spring/early summer through the autumn and even into early winter in most years. it is tolerant of light frosts and very slow to bolt, making it an ideal choice for early spring or autumn planting, to avoid bolting (going to seed) in summer heat. It is sensitive to high temperatures above 25°C (77°F), , which can prompt flowering and reduce leaf quality, and typically bolts when summer temperatures consistently reach around 32°C (90°F) or higher, but you can start growing it again in early fall as the weather cools.

It prefers slightly moist, well-drained, nutrient-rich soil with full sunlight but can also grow in partial shade. Water regularly to keep the soil moist but avoid waterlogging to prevent root rot or mildew. Mizuna can tolerate slightly alkaline soil.

In cooler climates or regions with short growing seasons, starting seeds indoors 4–6 weeks before the last frost date and transplanting them outdoors once temperatures stabilize can yield earlier harvests. This is rarely done though, as mizuna seed is most commonly directly planted.

The optimal temperature range for seed germination is about 13°C to 24°C (55°F to 75°F), although the seeds can begin to sprout at temperatures as low as approximately 4°C (0°F). seedlings emerge after around 4 to 7 days. The seeds have a long storage life, and can be saved for 4 years.

Planting

Note: Check gardening calendars for the best planting times in your location

Care and Maintenance

Growing Difficulty

Growing Tips

Companion Plants

Common Pests and Diseases

Harvesting

Harvest Time:

Harvesting Methods:

1. Harvesting the Entire Plant at Once

2. Cut-and-Come-Again (Partial Harvest)

3. Individual Leaf Harvest (Leaf-by-Leaf)

Harvesting Tips:

Storage:

Propagation

Produce New Plants From: Seeds

Culinary Uses

Mizuna’s mildly spicy, crisp leaves lend themselves to numerous culinary applications. Often served raw, these feathery greens add a delicate mustard note to salads. Because mizuna is less pungent than some other Asian greens, it’s popular in mesclun mixes where it brings subtle pepperiness without overwhelming other flavors. Some cooks pair mizuna with sweeter dressings or fruits to balance its mild bite; think of a salad with sliced pears, toasted nuts, and a tangy vinaigrette.

When briefly wilted, mizuna maintains a tender texture. Add it at the last moment to soups or stir-fries for a bright, leafy finish. In Japanese cuisine, mizuna is sometimes used in nabemono (hot-pot dishes) or lightly pickled with other vegetables. A quick sauté with garlic, sesame oil, or soy sauce transforms it into a simple, nutrient-rich side dish. Because it cooks faster than heartier greens like kale or collards, watch carefully to avoid overcooking and preserving its vibrant color.

For a fusion spin, chop mizuna into omelets or quiches for a mild mustard accent, or toss it into pasta dishes with sautéed onions, mushrooms, and olive oil. It can also be blended into pestos or sauces in small amounts to add complexity alongside basil or parsley. Despite its slender appearance, mizuna is adaptable—equally at home in warm or cold recipes. Whether used raw in salads or briefly cooked for a subdued peppery tone, mizuna offers a flavorful, flexible addition to the kitchen repertoire.

In conclusion, mizuna is a fast-growing, cold-hardy green that fits effortlessly into home gardens. By planting in mild conditions, ensuring consistent moisture, and harvesting regularly, you can enjoy multiple flushes of its finely serrated leaves. Given its broad culinary range—from fresh salads to quick stir-fries—mizuna stands out as a reliable, adaptable leafy green for both novice and experienced gardeners.

References

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