Species Name: Brassica rapa var. nipposinica

Other Common Names: Shui Cai, Kyona, Japanese mustard & Japanese greens

Origin

Mizuna is a traditional, open-pollinated vegetable variety that has been grown since ancient times in Japan, however it may also be of Chinese origin having reached japan via trade.

Culinary Uses

Mizuna has a mild peppery flavour and can be used as milder alternative to rocket in salad mixes.  Mizuna can also be cooked and is excellent in stir-fries, soups and Japanese hot pot dishes.

Cultivation

Vigorous and easy to grow, will self sow in favourable conditions.  Frost hardy.  Bolt resistant.  Tolerates growing in cold and damp conditions where other vegetables may rot.  Grows best in full sun or part shade.  Can be grown as microgreens.

When To Sow

In Australia sow Mizuna seeds from March to May in temperate and colder regions of Australia.  In the subtropics and tropics, sow Mizuna from April to June.

How To Sow

Sow Mizuna seeds about 6mm deep spacing plants 15cm apart to allow room for growth.

Germination Time

Most Mizuna seeds will germinate between 5 and 14 days after sowing.

Time To Harvest

Mizuna can be harvested leaf by leaf as a cut and come again vegetable.  Pick leaves young for best flavour.  Alternatively the whole plant can be harvested 7 to 9 weeks after sowing.