Mizuna

Brassica rapa var. nipposinica

vegetable

verifiedReviewed by the GreenScout Team

Mizuna is a delicate Japanese mustard green with feathery, finely-cut leaves and a mild, slightly peppery flavor. It grows quickly (30–40 days) and is excellent in salads, stir-fries, and as a garnish. The tender leaves are best harvested young for optimal tenderness and flavor.

Common Problems

Select the problem your Mizuna is experiencing to get a treatment guide.

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Yellow Leaveschevron_right

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Boltingchevron_right

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Holes In Leaveschevron_right

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Wiltingchevron_right

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Slow Growthchevron_right

Care Guide

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Light

Full sun to partial shade; prefers 6 hours of sun; tolerates shade, especially in warm seasons

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Water

Keep soil consistently moist; water 1–2 times per week; avoid waterlogging

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Soil

Well-draining, fertile soil rich in organic matter; pH 6.0–7.5

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Fertiliser

Light to moderate nitrogen fertilizer every 3 weeks; or use balanced slow-release fertilizer

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Temperature

Cool-season crop; ideal 50–75°F; tolerates light frosts; bolts above 75°F

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Humidity

Moderate humidity; benefits from occasional misting

Toxicity

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Mizuna is safe for all; commonly eaten fresh in salads and cooked dishes

Common Diseases

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Common Pests

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Seasonal Care

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Resume regular watering and feeding as growth picks up.

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Peak growing season. Water and feed regularly.

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Reduce watering as growth slows. Stop heavy feeding.

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Minimal watering and feeding. Protect from frost if needed.

Frequently Asked Questions

How quickly can I harvest Mizuna?

Very quickly — it grows in just 30–40 days, making it one of the faster leafy greens you can grow. Harvest the feathery, finely-cut leaves young for the best tenderness and mild, slightly peppery flavor.

Why is my Mizuna bolting in summer?

Heat above 75°F triggers bolting — this cool-season crop prefers 50–75°F, so growing it in spring or fall rather than peak summer prevents premature flowering.