How To Grow Mizuna

Japanese Mustard Greens

Easy to grow almost year round Mizuna, is commonly called  Japanese mustard greens. Also known as Shui Cai  and Kyona it is grown for the feathery leaves which are used as a leafy green in salads and as a vegetable in stir fries.

It is another cool season Japanese mustard green, and as with many of these leafy greens a number of different varieties with different taste profiles are available.

How to grow Mizuna From Seed

Mizuna is easy to grow from seeds and is best sown directly into the garden, or in our case into a container where it grows equally well.

You could sow seeds into trays and transplant them, however if you sow the seeds at the right time that is not needed.

When to Plant Mizuna Seeds

You can sow mizuna seeds year round in warmer climate zones. It will grow more quickly in spring, so mild conditions with moisture.

In summer give it more shade, although it is slower to bolt (go to seed ) than many other leafy greens.
In winter give it more sun, it does not like frosts and freezes.

You can also so seeds in autumn in warmer zones.

We sow our seeds in spring as the weather warms up.

How To Plant The Seeds 12 Easy Steps

1. Prepare the soil by adding some compost and cow manure.
2. Seeds can be sown directly, if transplanting from seedlings, be careful not to disturb the roots when transplanting.
3. Sow the seeds directly, cover lightly with soil and space and thin them to 15 cm in the garden.
4. We suggest watering with a liquid seaweed fertiliser every two weeks. Make sure that the soil does not dry out, although this is not much of a problem in winter to spring.
5. If you are planing on harvesting the young tender leaves for salads, you can plant then much closer.
6. Seeds should be lightly covered with soil and watered in well.
7. In warm conditions germination will take 7-14 days, longer in colder conditions.
8. Keeps the seeds moist.
9. Fertilise with a liquid fertiliser every 2 weeks.
10. Pick off any dead foliage to prevent disease and Protect from snails and slugs.
11. Harvest as required, young leaves are best for salads.
12. At the end of the season, remove the plants and compost them.

How do you use Mizuna ?

Harvesting

Mizuna can be harvested in around 40 days, as soon as the leaves are large enough to eat, but before they get too large and tough.

Cut leaves from the outside of the plant, leaving the centre leaves so the plant will grow back after cutting.
OR
Pull or cut the whole plant.

Usually the young leaves are picked and added to salads. Older leaves and the stalks can be used in a stir fry. You can add it to pesto for a bit on tang. It is traditionally pickled and used as an appetiser.

Mizuna has a slightly peppery taste, mostly used stir fry, soups, often pickled and the young leaves can be added to salads.

It is usually cooked as this softens the texture and allow it to absorb the sauces used in cooking. You can also use Komatsuna, another popular Japanese vegetable.

Common Mizuna recipes include:

• Mizuna Simmered with Tofu and Dashi
• Ohitashi with Mizuna
• Mizuna Potato Salad
• Mizuna Salad with Miso Dressing
• Sauteed Mizuna with Garlic and Fish Sauce Recipe

Available in green and and also in a red/purple form it has a spicy tangy taste .

The simplest recipes include adding a good handful that has been chopped and wilted in a little soy or teriyaki sauce to a bowl of rice.

Add some garlic, sesame oil and a little shredded roast chicken, beef or fish and you have a meal.

Try tossing them in with potato salad or add them to an omelet.

Varieties

A number of varieties are available some for early planting “Early Mizuna” and ‘Tokyo Early’, others with different leaf colour and taste profiles. At last count we found 18 varieties.

Top Tips

• In cooler parts of the year grow in full sun, in hot climates or summer as for most leafy greens grow in part shade.

• Seeds or plants should be spaced at around 20 cm (8 inches) apart if you intend to use this as a cut and come again crop. You can also plant much closer if you are growing it was a micro green.

• In courtyards or on balconies grow Mizuna in containers perhaps in a mixed planting with other greens or grow both the red and green types together.

• In the garden, plant it between taller growing vegetables or on the shady side of plants such as tomatoes.

• Always harvest when the leaves are relatively small, say around 5 inches (12 cm) after this they can become a little coarse for eating raw. Larger leaves are best suited for use in stir fries. For cut and come again, snip all the leaves of the plant just a little above soil level.

More Japanese Style vegetables

To Buy Mizuna, try the following nurseries

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