Mizuna – 200 Seeds
(Brassica rapa nipposinica)
R30.00
Also known as Japanese mustard greens, Spider mustard, Kyona, Qian Jing Shui Cai, and California peppergrass.
Indoor Sowing: Late Winter.
Direct Sowing: Early Spring and Autumn.
Only 4 left in stock
🥕 Vegetable Quick Facts
Uses
- ⓘ Plant Use: Bio-fumigant, Culinary
Vegetable Info
- 🥬 Vegetable Type: Leafy Green
- 🍽️ Culinary Use: Condiments, Raw Eating, Salads, Stir-frying
- 🥗 Edible Part: Flower, Leaf, Seed, Stem
- 😋 Flavor Profile: Peppery, Pungent
Growth Traits
- 🌱 Life Cycle: Annual
- 🌾 Plant Type: Herbaceous Annual
- 🪴 Growth Habit: Rosette-forming, Upright
Growing Requirements
- 🌞 Sun Exposure: Full Sun, Partial Shade
- 💧 Water Needs: Regular Water
- ☀️ Growing Conditions: Cold Tolerant, Cool Weather, Frost Tolerant, Low Heat Tolerance, Not Drought Tolerant
- 🟤 Soil Preference: Fertile, Loam, pH 6.0–7.5, Rich Organic, Well-Drained
Mizuna is a Japanese mustard green with distinctive feathery leaves and a mild, sweet flavor. While commonly grown for commercial salad mixes, it can also be enjoyed cooked or pickled. Mizuna is low in calories but high in antioxidants and several important vitamins — especially A, C, and K.
Edible Parts:
One of the best things about mustard greens is that almost the entire plant is edible at various stages:
- Leaves: The most common edible part; used from microgreen stage to full maturity.
- Stems: Crunchy and edible, though they can become fibrous in older plants.
- Flowers: Entirely edible and make a beautiful garnish.
- Seeds: Used whole, ground into powder, or pressed for oil.
- Roots: In specific “tuberous” varieties (like Horn Mustard), the root is the primary crop.
Culinary Uses:
Because the flavor is so bold, it is used in a variety of ways across global cuisines.
- Raw: Young “baby” leaves add a peppery bite to salads or sandwiches.
- Sautéed/Braised: Classic in Southern US cuisine; slow-simmered with smoked meats to mellow the bitterness.
- Stir-Frying: Popular in Chinese and Japanese cooking; often paired with garlic, ginger, and soy sauce.
- Pickling: In Himalayan and East Asian cultures, the leaves and stems are fermented (e.g., Gundruk or Zha cai).
- Condiments: Powdered seeds are used in condiments.
Growing Mizuna
Indoor Sowing: Late Winter.
Direct Sowing: Early Spring and Autumn.
- It is best to direct sow the seeds, but they can also be started indoors.
- Sow the seeds 1cm deep in damp seed compost or soil and cover lightly with fine sifted compost.
- Keep the soil moist and seeds will germinate in 3-5 days.
- Once germination has taken place, the plants can be thinned out.
- Grows best in sunny spots that receive three to four hours of direct sunlight a day.
- It is slow to bolt, but hot temperatures and long sunny days may accelerate the bolting process.
- Likes well-drained soil amended with rich organic matter.
- Keep the soil evenly moist for best growing results.
- Plant seeds every 2 weeks for a continuous harvest period.
- Can be grown in containers as well.
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