Red Mizuna

Family: Brassicaceae Vegetable

Tender, peppery leaves unfurl in a vivid red-tinged cascade—crisp yet succulent at maturity, with a lively bite that turns every bowl of greens into a bright, garden-fresh delight.

Red Mizuna forms an airy rosette of finely cut, ruffled foliage that stays flavorful through cool weather, making it an ideal choice for quick sautéing, steaming, and bold stir-fries, as well as for quick pickling when you want a tangy crunch. Sow for a fast 35-day harvest and enjoy a color-forward harvest that looks as good as it tastes.

Light: Full SunMaturity: 35 DaysHabit: Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
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)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Red Mizuna is built for speed: its fine, ruffled leaves give you a peppery bite that turns mellow and glossy after just a short pan contact, staying crisp-tender instead of collapsing. Use it where you want that mustard snap—raw under creamy dressings or heated with lemony fats to keep the flavor sharp and clean.

Best Uses

hot-quick sauté with garlic and butter so the leaves stay lively, not stewed
steam and finish with lemon + olive oil for a clean, snappy side
toss raw in a mustardy salad—especially under a creamy yogurt or sesame dressing
quick pickling for a bright, tangy crunch

Flavor Profile

peppery mustard bite crisp-tender crunch slightly sweet, cooling finish tangy edge that softens with heat

Kitchen Pairings

garlic lemon sesame oil yogurt white miso chicken or pork

Frequently Asked Questions

What pest or disease should I watch for when growing Brassica rapa var. niposinica (red mizuna), and what should I do?

Check often for aphids and cabbage loopers, which can chew mizuna leaves quickly in cool weather. If you see them, rinse plants with a strong water spray first, then spot-treat with insecticidal soap (especially undersides) and remove heavily damaged leaves. Also watch for downy mildew/leaf spotting in damp, crowded beds—thin plants for airflow and avoid watering the foliage.

How often should I water red mizuna during the main growing phase, and what soil moisture level is best?

During the 2–4 weeks of active leaf growth (roughly until you start harvesting), keep soil evenly moist but not soggy. Water when the top 1 inch of soil feels slightly dry; in typical home garden conditions this is often about 1 inch per week total, split into 1–3 waterings depending on your weather. Consistent moisture helps prevent bitter, stressed leaves.

How can I tell when red mizuna is ready to harvest?

Harvest about 30–35 days after sowing when leaves are tender and about 4–6 inches long. Use scissors to cut outer leaves first (leave the center to regrow), or harvest the whole plant if it reaches full size. If leaves become tough or bolt (flowering stalk forms), flavor turns sharper—harvest immediately.