How to plant mizuna

Brassica rapa var. nipposinica

Mizuna is a vegetable grown extensively in Japan. Its youngest leaves can be eaten raw in salads and the other leaves are usually eaten cooked or braised. Its flavor is moderately spicy.


Mizuna is a tough vegetable that can be grown in various climatic conditions, with adult plants generally withstanding both low winter temperatures and high summer temperatures well. However, plants grown in a warm climate generally have a shorter life span and produce poorer quality leaves. In cold climates, it is grown in winter with a protective cover.


Mizuna can be grown under direct sunlight or in partial shade, but with good light. In regions with hot weather or if cultivated during the summer, avoid that the plant is exposed directly to the sun during the hottest hours of the day.


Cultivate in well-drained, fertile soil, rich in nitrogen and rich in organic matter. The soil pH should be above 5.5.


Irrigate in order to keep the soil always moist, without being soaked. This vegetable is sensitive to water shortages, especially on hot days.


The seeds can be sown in the final location of the garden or in sowing and other containers, being transplanted when the seedlings have at least 2 true leaves.

The spacing can be 10 cm for small plants to 45 cm for larger plants. Mizuna can also be easily grown in pots and planters.


Remove invasive plants that are competing for resources and nutrients.


Harvesting mizuna leaves can be done at any time during the life cycle of the plants. The plants become well developed 50 to 70 days after planting. Remove the leaves individually when necessary or harvest all the leaves. The plant normally sprouts after the leaves are harvested, allowing multiple harvests to be made.

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