Asian Mizuna Greens: How To Grow Mizuna Greens In The Garden

Asian Mizuna Greens In The Garden
(Image credit: Miyuki-3)

A popular leafy vegetable from Asia, mizuna greens are used worldwide. Like many Asian greens, mizuna greens are related to the more familiar mustard greens and can be incorporated into many western dishes. Keep reading for more information on growing mizuna greens.

Mizuna Greens Information

Mizuna greens have been cultivated in Japan for centuries. They are likely originally from China, but throughout Asia they are considered a Japanese vegetable. The name mizuna is Japanese and translates as juicy or watery vegetable. The plant has deeply jagged, branched dandelion-like leaves, making it ideal for cut and grow again harvesting. There are two main varieties of mizuna: Mizuna Early and Mizuna Purple.

  • Mizuna Early is tolerant to both heat and cold and slow to go to seed, making it an ideal green for continuous summer harvest.
  • Mizuna Purple is best picked when its leaves are small, after only a month of growth.

In Asia, mizuna is often pickled. In the west, it is much more popular as a salad green with its mild, yet peppery, taste. It also works well in stir-fries and soups.

How to Grow Mizuna Greens in the Garden

Care for mizuna greens is similar to that for other Asian mustard-like greens. Even Mizuna Early will bolt eventually, so for the most prolonged harvest, sow your seeds 6 to 12 weeks before the first frost of autumn or in late spring. Plant your seeds in moist but well-drained soil. Before planting, loosen the soil to at least 12 inches (31 cm.) deep and mix in some manure. Plant the seeds 2 inches (5 cm.) apart, ¼ inch (6 mm.) deep, and water well. After the seeds have germinated (this should take only a few days), thin the plants to 14 inches (36 cm.) apart. That’s basically it. Ongoing care is not much different from that of other greens in the garden. Water and harvest your greens as needed.

Liz Baessler
Senior Editor

The only child of a horticulturist and an English teacher, Liz Baessler was destined to become a gardening editor. She has been with Gardening Know how since 2015, and a Senior Editor since 2020. She holds a BA in English from Brandeis University and an MA in English from the University of Geneva, Switzerland. After years of gardening in containers and community garden plots, she finally has a backyard of her own, which she is systematically filling with vegetables and flowers.