Chirimen Hakarashi is a Japanese mustard green with a character all its own: broad, deeply curled leaves with serrated edges that grow on a round, compact stalk. This heirloom annual reaches 18-24 inches tall and goes from seed to harvest in just 50-59 days, making it one of the quickest greens for cool-season gardeners. Hardy across zones 2-10 and frost-tolerant, it thrives in spring and fall when temperatures dip, and it can be harvested as tender 3-inch baby leaves or left to mature for fuller bunches.
Full Sun
Moderate
2-10
24in H x ?in W
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Moderate
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The crinkled, frilly leaves are the visual signature of this variety, catching light in a way that makes mature plants almost ornamental despite their culinary purpose. You can begin cutting baby greens at just 35 days, which means a quick turnaround if you're impatient for harvest, or wait another few weeks for fuller, looser bunches perfect for cooking down or eating fresh. The loose-bunching growth habit also makes it straightforward to harvest selectively without uprooting the plant.
Chirimen Hakarashi excels as a cooked green, its tender leaves wilting down beautifully in stir-fries, soups, and traditional Japanese preparations. The crinkled texture holds sauces and seasonings exceptionally well, and the mild, slightly peppery mustard flavor intensifies when cooked. Young baby leaves work raw in salads for a delicate green note and light spice, while mature bunches are better suited to cooking where their full flavor and texture shine.
No timeline data available yet for this variety.
Start seeds indoors 4-6 weeks before your spring or fall planting date in containers with good drainage. Keep soil temperature between 50-75°F for reliable germination. Transplant seedlings outdoors once they have developed their first true leaves and after hardening off for a week.
Transplant seedlings outdoors after hardening off for 7-10 days. Space plants 6 inches apart in rows 12 inches apart. Transplant in early spring 2-4 weeks before the last frost date, or in late summer for fall harvest, aiming for soil temperatures in the 50-75°F range.
Direct sow seeds outdoors in early spring as soon as soil can be worked, or in late summer for fall harvest. Sow seeds thinly at the desired spacing, as Chirimen Hakarashi germinates reliably in cool soil.
Begin harvesting baby leaves at 3 inches tall, approximately 35 days from sprouting, by cutting leaves from the outside of the plant and leaving the center to continue growing. For full maturity, allow 50-59 days and harvest the entire plant or cut individual bunches as needed. The loose-bunching habit allows selective harvesting over several weeks; simply remove outer leaves as they reach desired size and the plant will continue producing from the center.
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“Chirimen Hakarashi comes directly from Japanese horticultural tradition, where it has been grown for generations as a specialty mustard green. The name 'chirimen' refers to the characteristic crinkled or crimped texture of the leaves, a trait prized in Japanese cuisine and preserved through careful seed saving by farmers and gardeners in Japan. This variety reached Western seed catalogs as interest in Asian vegetables grew among home gardeners seeking authentic ingredients and unique flavors beyond common grocery store greens.”