Mizuna – A Peppery Japanese Green That Stays Vibrant All Year

Mizuna—called mizuna in Japanese, meaning “water greens” (水菜)—has been grown and enjoyed for centuries, especially around Kyoto. With its frilly green leaves and mild peppery flavour, it adds freshness and bite to salads, soups and noodle bowls. It’s quick to grow, tolerant of cool weather, and keeps producing when cut regularly.

Growing Mizuna

Mizuna is unfussy and grows well in most UK gardens. It likes moist, fertile soil that drains well and will grow happily in full sun or partial shade. Its natural tolerance to cold means it keeps going longer into autumn and even over winter if given some protection.

Sowing and Planting

Sowing Period: March to October outdoors; under cover in winter.
Soil Preparation: Rake to a fine tilth and enrich with compost for steady growth.
Sowing Depth: 0.5–1 cm.
Spacing: 10 cm for baby leaves, 20 cm for full plants, 30 cm between rows.
Germination: 5–14 days.

Care and Maintenance

Watering: Keep soil evenly moist to avoid leaves turning tough or bitter.
Feeding: Beds usually need nothing more than compost. In pots, add a light liquid feed every 3–4 weeks.
Protection/Pests: Slugs and pigeons may take an interest. Mesh or fleece helps, and regular picking keeps plants vigorous.

Picking

Timing: Baby leaves are ready in 3 weeks; full plants in 6–8 weeks.
Method: Cut outer leaves regularly for a cut-and-come-again supply, or cut whole plants just above the base to encourage regrowth.
Storage: Best kept in the fridge in a paper or perforated bag and used within a few days.

Culinary and Garden Uses

• A staple in Japanese hot pots and soups, added at the end for a crisp finish.
• Adds a peppery lift to salads and sandwiches.
• Quick-growing and cold tolerant, making it a reliable filler crop in beds or containers.
• Also popular as a microgreen for fresh, spicy salads.

Allergy Information

Mizuna is part of the mustard family. Both the seeds and leaves may not be suitable for those with mustard allergies.