Mizuna Greens Information
Mizuna greens have been cultivated in Japan for centuries. They are likely originally from China, but throughout Asia they are considered a Japanese vegetable. The name mizuna is Japanese and translates as juicy or watery vegetable. The plant has deeply jagged, branched dandelion-like leaves, making it ideal for cut and grow again harvesting. There are two main varieties of mizuna: Mizuna Early and Mizuna Purple.
Mizuna Early is tolerant to both heat and cold and slow to go to seed, making it an ideal green for continuous summer harvest. Mizuna Purple is best picked when its leaves are small, after only a month of growth.
In Asia, mizuna is often pickled. In the west, it is much more popular as a salad green with its mild, yet peppery, taste. It also works well in stir-fries and soups.
How to Grow Mizuna Greens in the Garden
Care for mizuna greens is similar to that for other Asian mustard-like greens. Even Mizuna Early will bolt eventually, so for the most prolonged harvest, sow your seeds 6 to 12 weeks before the first frost of autumn or in late spring. Plant your seeds in moist but well-drained soil. Before planting, loosen the soil to at least 12 inches (31 cm.) deep and mix in some manure. Plant the seeds 2 inches (5 cm.) apart, ¼ inch (6 mm.) deep, and water well. After the seeds have germinated (this should take only a few days), thin the plants to 14 inches (36 cm.) apart. That’s basically it. Ongoing care is not much different from that of other greens in the garden. Water and harvest your greens as needed.
