1 Organic Mizuna Plant in a 80mm biodegradable peat pot.
This plant is grown from Organic Mizuna Seed, potted in Organic Mineralised Nutrient Rich (Blood bone and fish free (vg)) Soil, Fertilised with Compost (vg), Worm castings (poop) and Kelp Powder (read more about the soil).
The pot reduces plastic waste and transplant shock (I commit to zero waste where I can, everything is recycled or reused or upcycled). There is no transplanting required, plant directly into the soil in its pot.
Full sun, moist soil.
Mizuna
Brassica juncea var. japonica
Serrated green leaves have a mild but spicy flavour. Can be used fresh as a salad green or cooked as a leaf vegetable. Good in stir-fries and soups. Will tolerate wet and cold conditions. Sometimes called "Japanese mustard".
Good for microgreens and baby leaf production.
Mizuna is also known as Japanese mustard, shui cai (or "water greens"), and California peppergrass. Mizuna has been grown in Japan for centuries and is also called kyona-greens, named after Kyoto, the ancient Japanese capital.
A cross between arugula and mustard, mizuna also has a mild peppery taste. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative.
Carrying a special role in Japanese culture and history, mizuna is used in many Japanese dishes. You'll often find the stalks pickled and served as an appetizer or with beer. The leaves are often eaten with rice.
Grow mizuna in compost-rich fertile soil. Grow plants in full sun in cool weather; in warm or hot weather grow plants in partial shade.
Space mizuna 8 to 10 inches (20-25 cm) apart if you are growing plants for harvest of leaves cut-and-come again.
Keep the soil evenly moist; not too wet and never completely dry.
Mizuna can be harvested small as a microgreen or you can wait until leaves are 3 to 4 inches (8-10 cm) long. Larger mizuna leaves can be harvested, but harvest leaves while they are tender and before they grow a bit tough with age particularly in warm weather. Use older leaves in stir-fries, soups, and cooking. You can havest all of the leaves from a single plant about an inch above the soil and the leaves will regrow for a second harvest.