Mizuna
Also known as: Japanese Mustard · Kyona · Brassica rapa var. japonica
2 types of mizuna
Green Mizuna
40 daysThe standard type — feathery deeply-serrated bright-green leaves on slender white stems. Mild peppery bite.
Red Mizuna
40 daysalso: Ruby Streaks, Purple Mizuna
Deep burgundy-purple lacy leaves — spicier than green mizuna and stunning in salad mixes. Slower to bolt.
When & where
Germination
Spacing & depth
How to plant
Broadcast thickly for baby-leaf cuts, or thin for full 12 in fountain-shaped rosettes with 100+ feathery leaves each. Cut outer leaves or shear the whole plant 1 in above the crown — it regrows 3–4 times. Cover with row fabric to keep flea beetles off.
Grower's tip
The friendliest mustard — pungent enough to notice, mild enough for salads. Holds through light frosts that flatten lettuce.
Soil preferences
Rich, moisture-retentive loam.
6.0–7.0
Compost + a light nitrogen source (blood meal, aged manure) — greens are all leaf, so they want nitrogen.
Watering
Consistent — 1 in per week minimum, more in heat. Uneven water triggers bolt.
Overhead is fine in the morning; drip is best in humid climates.
Overwatered: soft rot at the crown, yellow lower leaves. Underwatered: bitter flavor, tough leaves, premature bolting.
Either works — Top-water is fine — greens enjoy a gentle morning overhead rinse to cool the crown. Bottom-water indoor seedlings and microgreen trays to prevent damping-off. Skip evening overhead water.
Temperature tolerance
55–75°F (13–24°C) — most greens bolt above 80°F (27°C)
45–60°F (7–16°C)
Light frost tolerated by most; kale, spinach, mâche, and collards are cold-hardy and often sweeter after frost.
Container growing
Yes — great in containers
6–8 in deep, any width; a window box works
Perfect for pots and hydroponics; cut-and-come-again mixes give weeks of harvest per sowing.
Succession planting
Every 2 weeks spring and fall. Skip the hottest weeks or use shade cloth.
Detailed harvesting
Cut outer leaves and let the crown keep producing (cut-and-come-again), or cut the whole rosette 1 in above the crown for a fresh flush.
Post-harvest storage & preservation
Rinse, spin dry, and store in a sealed bag with a paper towel in the crisper 5–7 days. Blanch and freeze for cooking greens.
Culinary, medicinal & other uses
Salads, sautés, smoothies, soups. Bitter or overgrown leaves are best cooked, not raw.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Lettuce is self-pollinating; spinach is wind-pollinated; brassica greens (kale, arugula, mustard) are insect-pollinated and cross freely.
Lettuce 20 ft; spinach 1/2 mile; brassicas 1/4 mile or cage.
Let a robust plant bolt; harvest dry seed stalks; rub clean; store dry.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for mizuna in your area. These are regional averages — always check your own last-frost forecast before sowing.
From your kitchen — grow mizuna from what you already have
Let one plant bolt (send up its flower stalk) and it will make hundreds to thousands of seeds. Bolted greens are bitter to eat but perfect for saving.
- 1Pick your best, slowest-to-bolt plant as the seed parent.
- 2Let the flower stalk rise, bloom, and dry brown on the plant.
- 3Cut the whole stalk into a paper bag before it shatters.
- 4Rub between your hands to release seed; sieve out chaff; store dry.
Storage: 3–5 years dry.
My Mizuna notes
Mizuna seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
Order more seeds
Running low? Reorder from one of these seed stores.
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