Vegetable · Asian brassica green
Mizuna
Brassica rapa var. nipposinicaA feathery, deeply serrated Japanese mustard green prized for its mild peppery bite and rapid, cut-and-come-again growth. It thrives in the cool, even conditions of spring and autumn and runs to seed quickly once days grow long and hot. The one rule: keep cutting — regular harvest of outer leaves keeps the rosette productive for months.
Sow depth
¼ in
Spacing
4 in · rows 10 in
Sun
Sun or part shade
Germination
4–7 days
Time to harvest
25–40 days
Difficulty
Easy
When to sow mizuna
- Sow from about 3 weeks before your last expected frost until about 2 weeks after your last expected frost.
- Sow from about 8 weeks before the first expected autumn frost until about 4 weeks before the first expected autumn frost.
Direct sow shallowly — mizuna resents the root disturbance of transplanting.Sow into moist, fertile soil from early spring through late summer.Keep the seedbed damp; seeds sprout within a week even in cool soil.
Thin to 4 in — crowded rows push plants to bolt sooner.Water consistently; drought stress speeds flowering and toughens leaves.Provide light shade during hot spells to slow bolting.
Cut outer leaves at 4–6 in, letting the center keep growing.Harvest baby leaves within three weeks, or wait longer for full rosettes.Pick often — regular cutting keeps plants productive for months.
Companion plants
Keep fromStrawberries
Radishes act as a trap crop for flea beetles, while aromatic dill and basil nearby help mask mizuna from egg-laying pests.
Watch out for
Flea beetles — Riddle leaves with small holes in warm, dry weather. Cover with fine mesh from sowing and keep plants growing fast.Aphids — Cluster on the undersides of leaves in mild weather. Rinse off with a strong water jet or encourage ladybirds.