Mizuna Seeds - Green

Grow these Green Mizuna leaves in your garden, vegetable plot or in pots where space is limited and enjoy their mild mustard flavour in salads and stir-fries. Quick and easy to grow, and quick to regrow after harvest, Mizuna greens are a year-round crop that continue to gain in popularity. 

Mizuna, or Japanese Mustard, is a delicious, mild flavoured leafy green, peppery yet still sweet enough for salads. Its feather-like, light green leaves are serrated and form a large rosette from which you can harvest as a cut and come again, or take the whole head, which will quickly regrow. This fast-growing plant can be eaten at all stages of growth with a uniquely fresh and crisp flavour and a texture which lends itself perfectly to salads, stir-fries and steaming. Mizuna Green is easy to grow and handles both hot and cold temperatures, as well as pot cultivation for smaller spaces.

• Pack size: 100 seeds
• Time to germination: 5 - 12 days
• When to sow: Year-round
• When to plant out: March - October
• Spacing: 20-30cm
• Soil preference: Broad tolerance
• Light preference: Full sun, part shade
• When to harvest: Year-round

How to grow Mizuna Green from seed

Mizuna is tolerant of cold, wet conditions and should not be allowed to dry out. A full sun position with some shade in the summer months is ideal.

Start Mizuna Seeds off indoors at any time. Sow two seeds shallowly in 3cm biodegradable pots, and keep moist and at room temperature. Once a few leaves have developed, and the plant has put on some weight, making it less prone to damage from high winds, plant out, pot and all, in the garden. Alternatively, sow direct into a pot on the windowsill for a quick and easy addition to a salad or meal.

Plant directly from March by dropping two seeds where they are to grow at a depth of around 0.5 to 1cm. Thin the weaker seedling. To avoid bolting, keep your Mizuna plants well-watered, especially before drought conditions occur.

To ensure your Mizuna continues to provide, make successional sowing every couple of weeks. Leaves can be harvested from three weeks, from the bottom, leaving enough foliage to power the plant. Alternatively, harvest the whole head with a sharp knife, just above soil level, and allow the plant to regrow and recover before harvesting again.

To ensure your Mizuna grows back all season long, pick the lowest largest leaves first and avoid the central bud. Always leave enough foliage, so the plant has the means to regrow as well!

What to feed your Mizuna Plants

Mizuna doesn’t need “good” soil; however, growth is faster and larger if well fed. Amend the area before transplanting with a good mix of rotten farmyard manure and fish, blood and bone meal, as well as some volcanic rock dust and kelp powder to give them a rich, balanced and diverse diet released over the season for strong organic growth. Stronger, healthier plants are also less attractive to attacking insects.

Keeping pests away

Mizuna is largely left alone in the garden once passed the seedling stage. Starting your seeds off indoors and planting out when robust enough, makes this an incredibly easy plant to care for. When ordering Mizuna Green Seeds from Grow Sow Greener, we reccomend sowing nasturtium seeds. Growing nasturtiums a distance away from your veg will help lure aphids away while giving you delicious red flowers and peppery young leaves to add to salads.