Asian lettuce Mizuna - organic seeds

Mizuna – A Versatile Leafy Green from Japanese Cuisine

Mizuna (Brassica rapa) is a traditional Japanese leafy green and a member of the mustard family. It is known for its delicate, serrated leaves and mildly spicy flavor, reminiscent of arugula or watercress. With its crisp texture, Mizuna is a popular ingredient in various dishes.

Culinary Uses

Mizuna is often eaten raw in salads but is also delicious in cooked dishes. The leaves can be steamed, stir-fried, or added to soups and wok dishes. Thanks to its mild yet peppery taste, Mizuna pairs well with both Asian and Western cuisines.

Nutritional Value & Health Benefits

Mizuna is rich in essential nutrients, containing high levels of vitamin C, K, and antioxidants. It is also a good source of fiber and minerals like calcium, potassium, and iron. This healthy leafy green contributes to a balanced diet and supports the immune system.

Cultivation & Growth

Mizuna is a fast-growing plant that thrives in both open soil and containers. It prefers cooler temperatures and grows quickly, allowing for a first harvest within just a few weeks.

Sowing Instructions

• Sowing period: Sow directly in rows (30 cm apart) in spring (March-April) or late summer (mid-July to late September).
• Thinning: Once seedlings emerge, thin out to 5 cm spacing.
• Protected cultivation: Mizuna can also be sown in late winter under cover.

Care & Harvesting

• Keep the soil consistently moist and cool for optimal growth.
• Mizuna does not tolerate high temperatures well, as this accelerates flowering and seed formation.
• Harvest the leaves when they reach 10-20 cm in height. Keep the plant’s core intact for multiple harvests.
• Young leaves offer the best flavor and can be harvested approximately 6 to 8 weeks after sowing.

Mizuna is a tasty and nutritious addition to the vegetable garden and an excellent choice for gardeners looking for a quick-growing crop!