(Brassica rapa) Mizuna is a hardy Japanese mustard with succulent, feathery leaves. This mildly spicy green is a standard ingredient in salad and braising mixes.
This variety is vigorous, cold hardy, and very slow to bolt.
Ready to harvest in as little as 3 weeks. Leaves harvested above the base will quickly regrow for a continuous “cut and come again” harvest.
|Germination Temperature||Planting Depth||Days to Germination||Plant Spacing||Row Spacing||Sun|
|45-65||1/4-1/2"||5-12||6"||18"||Partial to Full|
Sow outside 4 to 6 weeks before average last frost or as soon as soil can be worked. Succession plant every 3 weeks until early fall for continuous harvest.
Keep the mustard plants well-watered and fertilized. Weed the area frequently so that the weeds don't hog the mustard plants' water.
Mustard plants grow and spread rapidly and tend to take over the area in which they're growing.
Mustards like cool weather so avoid growing them in the middle of summer.
Leaves can be harvested when they are 2" tall. Harvest young leaves within the first 30 days or allow the plant to mature, around 50 days, and harvest the entire plant. Seeds may also be harvested for making your own homemade mustard. Wait until the plants start to turn yellow to harvest mustard seeds. Leave the pods containing seeds on the plant as long as possible, but harvest them before the pods burst.