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
Vegetable Info
- 🍽️ Culinary Use: Condiments, Raw Eating, Salads, Stir-frying
- 🥗 Edible Part: Flower, Leaf, Seed, Stem
- 😋 Flavor Profile: Peppery, Pungent
- ⓘ Plant Use: Bio-fumigant, Culinary
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.
Can this plant be used for culinary purposes?
Mizuna is traditionally used for culinary purposes such as condiments and raw eating.
Disclaimer
Medicinal Information:
All medicinal information on this website is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.
Seeds, Plants, Plant Cuttings, Geophytes and Dried Herbs:
In some countries and provinces, certain plants are deemed as invasive and are not allowed to be planted at all, whilst some plants are allowed to be grown only in certain areas or provinces. The onus is on you as the buyer to familiarize yourself with the regulations pertaining to your location, before purchasing any of our seeds, plants, plant cuttings, geophytes or dried herbs. We will not be held liable, should you purchase any seeds, plants, plant cuttings, geophytes or dried herbs. from us which are prohibited in your country or province.
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