Brassica rapa var. niposinica | ‘Mizuna’ | ~50 seeds
A peppery-tasting Brassicaceae cultivar, ‘Mizuna’ (Brassica rapa var. niposinica, syn. Brassica rapa var. japonica) is a tasty vegetable native to Japan. Also commonly known as ‘Japanese Mustard Greens’, ‘Kyona’, ‘Shui Cai’, ‘Spider Mustard’ and ‘Water Greens’, the species is closely related to other tasty salad leaf vegetables, such as the similar ‘Mibuna’.
Growing vigorously to a height of roughly fifty centimetres or so, ‘Mizuna’ forms numerous thin, white to whitish stalks, bearing glossily green (sometimes tinged with purple), feathery-serrated foliage. This, in turn, bears small, golden-yellow flowers. A number of popular ‘Mizuna’ varieties are available on the open market, including ‘Early Mizuna’, ‘Happy Rich Mizuna’, ‘Komatsuna Mizuna’, ‘Kyona Mizuna’, ‘Kyoto Mizuna’, ‘Mibuna Mizuna’, ‘Purple Mizuna’, ‘Red Komatsuna Mizuna’, ‘Summer Fest Mizuna’, ‘Tokyo Early Mizuna’, ‘Vitamin Green Mizuna’ and ‘Waido Mizuna’.
This annual or biennial plant has been cultivated in Japan for many hundreds of years and is quite easy to grow from seed in USDA Hardiness Zones 4-9. Sow seeds roughly five to ten millimetres below the soil’s surface, spacing them a few centimetres apart and germination should start to occur from a few days to a week or so. Once they’re large enough to transplant to larger containers or the ground, space the plants a minimum of forty centimetres apart in full sun, planting in rich, well-drained (acidic to neutral) soil. Maintain soil moisture and you’ll soon be rewarded with a scrumptious salad harvest! Baby salad greens may be harvested after three weeks or so, full heads between five and six weeks. Make sure to harvest ‘Mizuna’ before it starts to flower.
All the seed sold by Arkham’s Botanical was freshly and ethically sourced