Mizuna 'Mizuna Green'

Family: Brassicaceae Leafy Green

Tender, peppery leaves unfurl with a vivid, spring-green glow—crisp in texture yet gently succulent at the center.

Mizuna ‘Mizuna Green’ forms an upright, finely frilled rosette in about 35 days, delivering a clean bite that’s especially prized for fresh salads and quick sautéing, as well as vibrant stir-fries and silky sauces. Grow it for repeated harvests of delicate, feathery foliage that stays flavorful without turning tough.

Light: Full SunMaturity: 35 DaysHabit: Rosette

Botanical illustration of Mizuna 'Mizuna Green'

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	May 30th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Mizuna ‘Mizuna Green’ eats like a crisp spring brassica—peppery, but not harsh—so it wants heat measured in seconds, not minutes. Torn raw or just-wilted, it keeps its frill and bite, making it ideal for sesame/soy lanes or a fast citrus-ginger finish.

Best Uses

shaved or torn raw salads with light dressing so the leaf stays snappy
quick sauté (just until wilted) to keep its pepper edge without bitterness
stir-fries where it needs minimal cooking and holds color
blended into a silky sauce or quick pesto-style green puree for a mustardy-green snap

Flavor Profile

fresh peppery bite crisp, frilly crunch gently succulent center clean, slightly mustardy finish

Kitchen Pairings

sesame oil soy sauce ginger garlic lemon toasted sesame

Frequently Asked Questions

What pest or disease commonly affects Eruca vesicaria subsp. sativa (mizuna), and how can I control it?

Mizuna is frequently hit by flea beetles (small shot-holes) and can develop downy mildew/leaf spots in damp, crowded plantings. Spray the undersides with insecticidal soap or neem early in the infestation, and use floating row cover to block beetles once seedlings emerge. Space plants to improve airflow and water at the soil line so leaves stay drier; remove heavily spotted leaves if the problem starts.

How often should I water mizuna during the main growing phase (about the first 3–5 weeks)?

Keep soil consistently moist but not waterlogged—aim for evenly damp beds so mizuna stays tender and quick-growing. In warm weather, that often means watering about 1–2 times per week, increasing to every 2–3 days if the top 1 inch dries out fast. Mulch lightly (if desired) to reduce drying, but don’t let water pool around the crowns.

How do I tell when mizuna is ready to harvest?

Harvest at about 35 days from sowing when leaves form a usable rosette and individual leaves are roughly 6–8 inches long. For best flavor, pick outer leaves first (cut-and-come-again) rather than waiting for full maturity. If the plant starts sending up a flowering stalk, harvest immediately and more frequently to reduce bitterness.