Mizuna Greens are a great addition to any salad or fresh greens mix. It is an Asian-style green with a mild flavor, excellent texture and appearance. Mizuna produces leaves that are thinner than Tatsoi or Mustard. Leaves are bright green and feathery with deep fringes that hold dressing well when used in salads. Mizuna Greens have a very mild flavor with a slight peppery profile. They are excellent prepared raw or cooked as a stir-fry with other Asian greens. It is a heat-tolerant crop and resistant to bolting in late spring, yet very cold tolerant during the fall and winter months. Mizuna is a “cut and come again” type crop that can be harvested many times throughout the growing season. Leaves may be harvested at the desired size and plants will continue to produce. In addition to the leaves, stems are tender and great to eat as well.
Mizuna may be direct-seeded or transplanted, depending on the desired harvest. If smaller leaves are desired, direct seed with a walk-behind seeder and plant densely in a 2-3′ bed. Harvest with a sharp knife once leaves have grown to the desired size. New leaves will continue to emerge for repeat harvests throughout the growing season. If larger bunches and leaves are desired, transplanting will be the best option. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Mizuna transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Mizuna Greens Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: dense or 12″
Row Spacing: dense or 3″
Days to Maturity: 21
Disease Resistance: None