Mizuna is a fast-growing Japanese mustard green that brings delicate, feathery leaves and a surprisingly mild sweetness to your garden in just 30-60 days. This versatile annual thrives in zones 4-10 and reaches 14-16 inches tall, making it equally at home in containers or garden beds. Unlike its peppery mustard cousins, mizuna offers a gentle, earthy flavor that can comprise up to half of your salad without overwhelming other greens.
Full Sun
Moderate
4-10
16in H x 6in W
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Moderate
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What sets mizuna apart is its remarkable versatility and gentle nature. The deeply serrated, dandelion-like leaves provide a light, feathery texture with a mild, sweet, earthy flavor that bridges the gap between tender lettuce and spicy mustards. This cut-and-come-again crop regrows reliably after harvest, extending your harvest window for weeks. Its rapid growth and relatively pest-free nature make it an ideal choice for container gardening and successive plantings throughout the growing season.
Mizuna shines in fresh salads where its mild, sweet character allows it to make up to half the mix without overwhelming other greens. In the kitchen, it transforms beautifully when stir-fried, maintaining its delicate texture while developing deeper flavors. The leaves also excel in soups and can be quick-pickled for a tangy condiment. Many gardeners appreciate it as a microgreen, harvesting the tender young leaves for garnishes and delicate preparations.
No timeline data available yet for this variety.
Start seeds under protection 4-6 weeks before your last frost date when soil temperature reaches at least 40°F, though transplanting is not recommended as stress can cause premature bolting.
If starting indoors, transplant seedlings 3 weeks before your last frost date, though direct sowing is preferred to avoid transplant stress.
Sow seeds directly outdoors 4-6 weeks before your last frost date when soil temperature is at least 40°F. Make successive sowings every 3 weeks until 10-12 weeks before your first fall frost for continuous harvest.
Mizuna is typically ready to harvest in about 6 weeks from sowing, around 30 days for baby leaves. You can harvest individual outer leaves as needed for a continuous cut-and-come-again harvest, or cut the entire plant about 1 inch above ground level to encourage regrowth. The leaves are best when young and tender, before the plant begins to bolt in hot weather.
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