Mizuna is a fast-growing Japanese mustard green with finely serrated leaves and a mild, peppery flavor. Known for its cut-and-come-again productivity and cold tolerance, it’s an excellent choice for spring, fall, and even winter gardens.

Quick Facts

• Botanical name: Brassica rapa var. nipposinica

• Common names: Mizuna, Japanese Mustard Green, Spider Mustard

• Plant type: Cool-season leafy green

• Days to maturity: 21 days (baby), 40–50 days (mature)

• Height: 8–14 inches

• Sun exposure: Full sun to partial shade

• Hardiness zones: USDA 3–10

• Spacing: 4–6 inches (baby), 8–10 inches (full size)

When to Plant

• Spring: Sow outdoors 2–4 weeks before the last frost.

• Fall: Sow in late summer for a fall harvest.

• Winter growing: Can be grown under cold frames or in greenhouses.

• Succession planting: Every 2–3 weeks for continuous harvest.

• Germination time: 4–7 days at 55–70°F (13–21°C)

How to Plant

1. Soil preparation: Loose, well-drained soil rich in compost.

2. Sowing depth: 1/4 inch deep.

3. Direct sowing: Preferred, but can be started indoors and transplanted carefully.

4. Watering: Keep soil evenly moist; avoid letting it dry out.

Growing Tips

• Grows quickly even in cooler temperatures; bolts slowly compared to other mustards.

• Can be harvested young as baby greens or allowed to grow to full size.

• Shade-tolerant — ideal for spring and late-season planting.

• Suitable for containers and raised beds.

Harvesting

• Baby leaves: Harvest in 3 weeks by cutting outer leaves or shearing 1 inch above the soil.

• Full heads: Cut entire plant at soil level when mature.

• Regrowth: Plants often regrow for a second or third cut if not over-harvested.

Companion Plants

Pairs well with carrots, radishes, spinach, and lettuce. Avoid growing near other brassicas if rotating crops to prevent disease buildup.

Why Grow Mizuna?

Mizuna offers a delicate mustard flavor without the sharpness of arugula or other spicy greens. It’s easy to grow, quick to mature, great for multiple harvests, and ideal for salads, stir-fries, soups, and pickling.