The Mizuna Greens are a popular Japanese green often used as part of a Mesclun mix. Very attractive, deeply cut and serrated, narrow leaves grow vigorously into large bunched heads that resist bolting and allow for extended picking. The Mizuna Greens have a mild, pleasant cabbagey flavor; can be eaten raw or cooked in stir-fries, soups, etc.
Brassica rapa var. japonica
Germination: 4-10 days
Germination Temperature: Optimum soil temperatures 70-75ºF.
Seed Sowing Depth: ¼" deep
Sowing Indoors: Start 3-4 weeks before planting outside. Sow 2-3 seeds per cell/pot, thinning to one per cell/pot. Provide 70-75ºF soil temperatures. Transplant 6-8” apart.
Sowing Outdoors: Starting in spring when the soil temperature reaches at least 55-60ºF, into late summer. Sow 1” apart, thin to 6-8”, for mature leaves. Sow heavy seeded rows, 30-40 seeds per foot for baby greens. Sow every 2-3 weeks for a continuous harvest.
How much does a packet plant: 30-foot single row for mature greens, 6-8 feet for baby greens
Harvest: Mature greens- cut at 12-18", Baby greens - cut at 3-6"
Tips: Plant Mizuna Greens in fertile, well-drained soil. Work in compost or well-rotted manure into your soil before planting. Provide adequate, even moisture for the best growth, especially from the middle to the end of summer. Mulching helps retain moisture.