Description
Brassica rapa
Mizuna, also known as Japanese Mustard, has deep green, serrated leaves with a mildly spicy kick. Most people describe it as a little milder than arugula, with more of a juicy crunch. It’s great in salads, as well as quickly wilted in a stir-fry or atop soups like ramen or udon. In Japan, the leaves are also served pickled.
Direct seed or transplant into the garden in early spring or late summer. It will produce best in full sun but can tolerate part shade. Mizuna favors rich, loamy soil. Water well to ensure good germination. Once germinated, mizuna will need at least an inch of water per week. It can be harvested at any size, leaving the center growing point intact will result in more harvests. Annual.
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