Description

Mizuna mustard greens are a Japanese variety prized for their tender, mildly spicy flavor and ornamental beauty. Ready to harvest in just 3 weeks as baby greens, this heat-tolerant plant produces up to 200 thin, serrated leaves per plant. Mizuna thrives in containers, flower beds, or garden plots, offering a versatile addition to your kitchen and garden. Sow successively for a continuous harvest of these frost-tolerant greens.

Botanical Name: Brassica rapa subsp. nipposinica
Days to Maturity: 30–50 days
Family: Brassicaceae
Native: Probably Eurasia
Hardiness: Frost-tolerant annual
Plant Dimensions: Will grow 12″ tall and wide, though typically harvested when smaller
Variety Information: Mustard leaves are mildly spicy and slightly peppery. Mizuna is a type of Japanese mustard. One plant can produce as many as 200 stems with thin, serrated leaves. It is prized as much for its ornamental value as its culinary value.

When to Sow Outside: RECOMMENDED. 4 to 6 weeks before your average last frost date, when soil temperature is at least 40°F, ideally 60°–75°F. Successive Sowings: Every 3 weeks until 10 to 12 weeks before your average first fall frost date for continuous harvest. Mild Climates: Sow in late fall through winter for cool–season harvest.
When to Start Inside: Not recommended; transplant stress can cause plants to bolt (prematurely flower).
Days to Emerge: 5–10 days
Seed Depth: ¼”
Seed Spacing: A group of 3 seeds every 4″ – 6″
Row Spacing: 12″–18″
Thinning: When 3″ tall, thin to 1 every 4″ – 6″

Harvesting: Harvest in the morning if possible. You may start harvesting leaves when they are 2″ tall, as needed; remove no more than 1/3 of the plant if regrowth is desired, or let plant grow to maturity and harvest entire plant. Late summer crops will last until the first hard freeze.

This packet sows up to 54 feet. 330 seeds in packet.