Mizuna

Mizuna (Brassica rapa var. japonica) is a fast-growing Japanese brassica prized for its deeply cut, feathery leaves and mild, slightly peppery flavour. Varieties range from the classic green Kyona/Mizuna and round-leaved Mibuna to the striking purple-red Scarlet Frills. It tolerates several degrees of frost, making it a productive leaf crop across a long growing window. Plants thrive in full sun to light shade and reach around 30 cm in height.

Growing

Direct-sow seeds 1 cm deep into well-prepared soil in successive batches. Thin seedlings to 5–10 cm for baby leaves or 20–35 cm for full plants; maintain 35–50 cm between rows. Seeds germinate in 3–5 days once soil reaches at least 5 °C. For the best autumn harvest, sow around mid-summer when days are long. Sowings can also be made in cold frames or an unheated greenhouse for the earliest and latest crops of the season.

Care

Keep soil consistently moist — mizuna bolts readily under drought stress. Apply a balanced liquid fertiliser every 2–3 weeks to sustain vigorous regrowth after cutting. Weed regularly while plants are young. No staking required. Watch for flea beetle damage; fine insect netting provides effective protection. Plants are long-day crops and will eventually bolt in midsummer heat; prioritise early and late sowings for best leaf quality.

Harvest

Begin harvesting individual outer leaves as soon as they are large enough to use — typically 40–45 days from sowing. Cut the whole plant back to 3–5 cm above the base to trigger repeat flushes of new growth. Plants regrow quickly and can yield multiple cuts. Harvest before any yellowing or flowering stem formation begins. Flavour is mildest on young, tender leaves.

In the kitchen

Use raw in salads, slaws, and grain bowls where the feathery texture and mild peppery bite add interest. Wilt briefly into soups, stir-fries, and noodle dishes — one to two minutes is sufficient. Purple-leaved varieties such as Scarlet Frills lose colour when cooked but retain full flavour. Mibuna's slightly stronger taste stands up well to robust dressings and sautéed dishes.

Storing

Store unwashed leaves loosely wrapped in damp paper in the refrigerator for up to 5 days. For longer preservation, blanch briefly and freeze. Leaves wilt quickly after cutting, so harvest just before use when possible.