Mizuna: A Versatile and Delicate Green Mustard


Mizuna

Mizuna is a versatile and delicate green mustard that has a nice bitter flavor. This Japanese mustard is frequently harvested for industrial salad mix manufacture, but it can also be cultivated quite easily for home use.

The serrated edges and fringes of the leaves add a great decoration and spice to salads, and they are crisp enough to survive light blanching or sautéing.

When cooked, the purple leaves are extremely appealing. Pickled leaves are commonly used as a condiment by traditional Japanese cooks.

Botanical Name Brassica rapa var. japonica (synonym: Brassica rapa nipposinica)
Common Name Mizuna kyona, shui cai
Plant Type Biennial green
Mature Size 5 to 7 inches high, 10 to 15 inches wide
Sun Exposure Full sun, partial shade
Soil Type Well-drained, rich soil
Soil pH Neutral (6.5 to 7.0)
Bloom Time Spring (not typically grown for flowers)
Flower Color Yellow
Hardiness Zones 4 to 9
Native Area Kansai region of Japan

Tips for Keeping Your Plants Healthy

  • Mizuna is a fairly easy plant to grow and care for, however there are a few things you can do to ensure that your plants stay healthy:
  • Water regularly. Mizuna likes consistent moisture, so make sure to water your plants regularly especially during hot, dry periods.
  • Fertilize monthly. A monthly dose of fertilizer will help keep your plants healthy and encourage growth.
  • Pinch back young plants. Pinching back the tips of young plants will encourage them to branch out and become fuller.
  • With just a little bit of care, you’ll have delicious mizuna greens to enjoy all season long!​Mizuna (Brassica rapa var. japonica) is a Japanese mustard green with a delicate flavor.

Lighting and Temperature

Mizuna will grow in full sun or part shade, however it prefers cooler temperatures and will bolt (go to seed) if it gets too hot.

If you’re growing mizuna indoors, place your plants near a sunny window. A south-facing window is ideal.

Soil

Mizuna prefers rich, well-drained soil. If your soil is heavy or clay-like, mix in some sand or organic matter to improve drainage.

Mizuna will also do well in a container garden. Choose a pot that’s at least 12 inches wide and has drainage holes.

Fertilizer

Mizuna is a fast-growing crop, so it’s important to fertilize regularly. Apply a balanced fertilizer (such as 20-20-20) once a month. You can also side dress with compost or manure every few weeks.

Pruning

To encourage full, bushy growth, pinch back the tips of young plants. Pinching back also prevents the plant from going to seed.

Mizuna is ready to harvest when the leaves are about four inches long. You can cut the entire plant down to about two inches above ground level, or you can snip individual leaves as needed.

Watering

Mizuna prefers consistent moisture, so water your plants regularly—especially during hot, dry periods.

If you live in a hot climate, consider planting mizuna in partial shade to prevent the plant from bolting (going to seed).

Size

Mizuna will reach a height of five to seven inches and a width of between ten and 15 inches.

Flowering

Mizuna is a fast-growing crop that will produce flowers and seeds within the first year if left in the soil. The plant is biennial, meaning it will produce seeds in its second year of growth before dying.

If you’re growing mizuna for the greens, you can prevent seed production by regularly harvesting the leaves.

Common Pests

Mizuna is a hearty vegetable that can withstand a lot of wear and tear, but even this hardy veggie isn’t immune to pests. A common brassica disease, unfortunately, afflicts Mizuna quite often.

The good news is that this disease is easily controlled with row cover. The bad news is that Mizuna is also quite attractive to certain insects, who will feast on its leaves given the chance.

The most damage is done by beetles, but snails, whiteflies, and aphids can also cause problems if they’re not kept in check. Regular monitoring and quick action when pests are spotted are the best ways to protect your Mizuna crop.

Mizuna Varieties

Gardening is a fun and rewarding hobby, and one of the best things about it is that you can grow pretty much whatever you want. If you’re interested in growing your own mizuna, there are a few things to keep in mind.

First, the bulk of seed packets are labeled “mizuna,” but acquiring specialised seeds will allow you to cultivate types with the qualities you desire, ensuring the success of the following crop.

Here are a few of my gardening favorites: Komatsuma: This plant has thin leaves that are drought and frost tolerant. Kyona: A shade of green with frilly leaves surrounded by pencil-thin stems.

It’s excellent when it’s fresh. Kyoto: With deeply serrated leaves, this cultivar has a pleasant taste. Red Komatsuna: This komatsuna is not as strong as the other green types, but it is quite good.

Vitamin GreenThis vitamin-rich, lush green has silky dark green foliage and a gradual rate of leaf loss. With so many great options available, there’s sure to be a mizuna that’s perfect for your garden!

How long does it take for mizuna to grow?

Mizuna is a type of mustard green that is popular in Japanese cuisine. It has a slightly sweet flavor and crisp texture, making it ideal for use in salads and stir-fries.

Mizuna is relatively easy to grow, and many gardeners prefer to plant seedlings as an annual. Baby greens can be harvested within 20 days, and full heads will begin to form around 40 days.

In regions that experience heat, the mizuna should be grown in the spring and later in the summer since it favors cooler temperatures. With a little care, you can enjoy fresh mizuna greens all season long.

Does mizuna need full sun?

Mizuna is a popular leafy green vegetable that is often used in salads and stir-fries. While it can grow in partial shade, it does best in full sun. The plant thrives in cooler weather, making spring and autumn crops plentiful.

However, heat and long days with lots of sunshine can speed up the process of bolting, which is when the plant produces flowers and goes to seed.

So if you’re growing mizuna in an area with warm winters and hot summers, you’ll need to keep an eye on the plant and give it some extra shade during the hotter months.

With proper care, mizuna will provide you with abundant crops of delicious, healthy greens.

How often do you water mizuna?

Mizuna is a versatile green that can be used in a variety of dishes, from salads to stir-fries. It has a slightly spicy flavor that is similar to arugula or mustard greens.

Mizuna is relatively easy to grow, and it is tolerant of both hot and cold weather. The plants will need about 1 inch of water per week, and they prefer well-drained soil that is rich in nitrogen. You can fertilize mizuna with seaweed or fish emulsion.

The plants will benefit from being harvested regularly, as this will encourage them to produce more leaves. When harvesting, cut the leaves about 2 inches above the ground.

Mizuna can be eaten raw or cooked, and it will last for up to two weeks when stored in the refrigerator.

What type of plant is mizuna?

Mizuna is a type of Japanese leafy vegetable. It belongs to the brassica family, which also includes broccoli, cabbage, and kale. Mizuna has a mild, slightly peppery flavor, and its tender leaves can be used in salads or cooked as a green vegetable.

The plant is relatively easy to grow, and it is often grown as a winter crop in Japan. In recent years, mizuna has become increasingly popular in Western countries, where it is sometimes known as Japanese mustard greens or spider mustard.

Whether you’re looking for a new ingredient for your next culinary creation or simply want to add some variety to your garden, mizuna is an excellent choice.

What grows well with mizuna?

Mizuna is a versatile and popular green in the mustard family. Also known as Japanese greens, mizuna has a slightly peppery flavor that goes well in salads, stir-fries, and soups.

In addition to its culinary uses, mizuna is also an attractive ornamental plant. When companion planting with mizuna, it is important to choose plants that will not compete for resources such as sunlight and water.

Lettuce, bush beans, cukes, carrots, spinach, dill potatoes, and most herbs are all good choices. It is best to avoid planting mizuna with other members of the cabbage family, bush beans, and strawberries.

With a little planning, you can create a beautiful and productive garden that includes mizuna and its companions.

Is mizuna a lettuce?

Mizuna lettuce is a leafy green vegetable that is often used in salads and as a garnish. It has a mild, slightly peppery flavor and is crunchy and refreshing.

Mizuna is a member of the mustard family, and its scientific name is Brassica rapa. Mizuna is native to East Asia, and it has been cultivated in Japan for centuries.

Today, mizuna is grown throughout the world and is widely available in supermarkets. While it is sometimes classified as a lettuce, mizuna is not related to the common lettuce that we eat.

Instead, mizuna belongs to the same plant family as cabbage, broccoli, and kale. So if you’re looking for a nutritious and flavorful way to add some greens to your diet, mizuna lettuce is a great option.

Is mizuna easy to grow?

Mizuna is a relative to the turnip, but it has a distinct flavor of its own. Extremely easy to cultivate and re-grows beautifully when it is harvested as a cut-and-come-again green.

The leaves with serrated edges and fringes are a great addition to salads, and are sharp enough to stand up to mild sauteing or blanching. I have found that mizuna is very easy to grow in my garden.

The seeds germinate quickly and the plants grow rapidly. I often have a hard time keeping up with the harvest!

In addition, mizuna is quite resilient and can tolerate some light frosts. Overall, I would say that mizuna is an excellent choice for anyone looking for an easy-to-grow green vegetable.

How do you care for mizuna?

Mizuna is a type of mustard green that is very popular in Japan. It has a slightly bitter taste and is often used in salads or as a garnish. Mizuna is relatively easy to grow and can be started from seed, transplanted, or direct seeded.

It prefers cooler weather and does best in spring or fall. However, it is tolerant of heat and will not bolt quickly. Mizuna can be harvested as soon as the leaves are large enough to eat.

They will continue to grow even after being cut, so you can enjoy several harvests from one plant. Mizuna is a nutrient-rich green that is high in vitamins A and C, as well as iron and calcium.

It is also a good source of fiber. To enjoy mizuna at its best, harvest the leaves when they are young and tender. Store them in a plastic bag in the refrigerator for up to three days. Rinse the leaves well before using them in your favorite recipe.

How do you eat mizuna?

Mizuna, also known as Japanese Mustard Greens, is a deliciously spicy green that can be enjoyed in a variety of ways. The leaves are perfect for adding a zesty kick to salads, and the stems can be cooked and added to stir-fries.

Mizuna can also be puréed into a flavorful pesto or mixed into pasta dishes. However, it is important to note that the leaves and stems should be cooked separately, as the stems take longer to cook than the leaves.

Whatever way you choose to enjoy it, mizuna is a delicious and versatile green that is sure to liven up any dish.

How do you grow mizuna in pots?

Growing mizuna in pots is a great way to enjoy this versatile green. Mizuna can be used in salads, soups, and stir-fries, and it has a mild, slightly peppery flavor.

To grow mizuna in pots, select a container that is at least 6 inches wide and deep. Fill the pot with well-draining potting soil, and then sow the seeds about ½ inch apart.

Once the seeds have germinated, thin the seedlings to about 4 inches apart. MizunaRequires full sun to partial shade and regular watering.

Water the plants deeply, but allow the soil to dry out somewhat between waterings. Harvest the leaves when they are 6-8 inches long by snipping them off at the base of the plant.

With proper care, mizuna will provide an abundance of fresh greens all season long.

Jessica Miles

Jessica Miles is a writer for Botanique Boutique, a plant and gardening blog. She has always loved plants, flowers, and anything green. When she was younger, she used to watch her grandfather garden and would be in awe of the beautiful flowers he would grow. Now Jessica writes about all things related to plants and gardening - from beginner tips on how to start growing your own plants, to in-depth guides on caring for a specific type of flower or plant. She loves helping others learn about this fascinating hobby, and hopes that her writing will inspire people to get outside and enjoy nature!

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