Early Mizuna is a Japanese mustard green with a remarkable pedigree rooted in the Kyoto region, where it has been cultivated for generations under the name Kyona Mizuna. This heirloom variety matures in just 40-49 days, delivering long, slender stems and deeply serrated dark green leaves that add visual drama to any garden bed. Hardy across zones 2-10 and tolerant of both frost and heat, it thrives in full sun with moderate water and reaches 18-24 inches tall. Open-pollinated and non-GMO, this early maturing mustard bridges the gap between traditional Japanese agriculture and the modern home garden.
Full Sun
Moderate
2-10
24in H x ?in W
—
Moderate
Hover over chart points for details
The speed alone makes this variety compelling, ready to harvest in under seven weeks, but what truly distinguishes Early Mizuna is its dual temperament. It handles cold snaps that would wilt less hardy greens, yet also tolerates summer heat without bolting as quickly as many mustard relatives. The fine, feathery foliage isn't just beautiful; those delicate serrated leaves are what Japanese gardeners have selected for over centuries, creating a texture that's entirely different from broader, coarser mustard varieties.
Early Mizuna is harvested as a fresh salad green, where its feathery leaves add textural contrast and a gently peppery bite to mixed greens. The tender young leaves are mild enough for delicate preparations, while more mature plants deliver a sharper mustard flavor suited to sautéing or adding to Asian soups and stir-fries. Its long, slender stems are edible and tender, making the entire plant useful rather than wasteful.
No timeline data available yet for this variety.
You can start seeds indoors 4-5 weeks before your last spring frost, keeping soil temperature at 55-70 degrees Fahrenheit. However, direct sowing is generally simpler and more successful with mizuna, as transplanting can stress the delicate root system.
If you do start indoors, harden off seedlings gradually over 7-10 days before moving them outside. Transplant after the last frost date in your region, spacing plants 6 inches apart with rows 24 inches apart. The frost-tolerant nature of this variety means you can plant earlier than tender greens.
Direct sow seeds outdoors in spring as soon as soil can be worked, or again in mid to late summer for fall harvest. Plant seeds shallowly, keeping the soil moist until germination. Early Mizuna is particularly well suited to direct sowing, which avoids transplant shock entirely.
Begin harvesting leaves when they reach usable size, typically 20-30 days after sowing, though the plant continues producing until maturity at 40-49 days. You can harvest individual outer leaves and allow the center to keep growing, or cut the entire plant at soil level once it reaches full size. The tender young leaves are most delicate early in the season; as the plant matures, the mustard flavor becomes more pronounced. Harvest in the morning when leaves are crisp with moisture for the best texture.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Early Mizuna traces its lineage to the Kyoto region of Japan, where a specific type known as Kyona or Kyoto-type mizuna developed over generations of careful cultivation. The variety offered here was specifically selected from authentic Kyona stock, honoring the agricultural traditions of its birthplace. This heirloom represents not just a plant, but a piece of Japanese horticultural heritage that has survived because gardeners and farmers recognized its practical virtues and chose to save its seeds year after year.”