Brassica rapa ssp. nipposinica
Also known as
Japanese Mustard Greens, Spider Mustard, Kyona, Potherb Mustard, Japanese Brassica, Brotes Japoneses, Mostaza Japonesa, Xiu Cai
Mizuna 001 by masahiko (CC BY 2.0)
4 months to reach maturity
This plant has no fragrance
More images of Mizuna
Brassica rapa subsp. nipposinica is a compact finely dissected leafed vegetable whose leaves have a peppery, cabbage flavour that can be added to stir-fry's, soups, steamed as greens or eaten raw in salads. Commonly known as Mizuna or Japanese Mustard it is winter hardy making it a useful plant for the autumn vegetable bed and can be grown as a cut and come again crop. The common name of Mizuna is used for at least two different Brassica species, and it is believed that their are over 16 different varieties.
Common problems with Mizuna
Can be attacked by birds, cabbage caterpillars, cabbage gall weevil, cabbage root fly, cabbage stem flea beetle, cabbage whitefly, chafer grubs, cutworms, diamond back moth, flea beatles, mealy cabbage aphid, slugs, snails, swede midge, Black rot, leaf spot, & white blister. Protect with fine mesh netting.
How to propagate Mizuna
Sow directly into the prepared seedbed 0.5in (1cm) deep in rows 15in (40cm) apart. They can be direct sown outdoors between May and August, or started indoors between March and October.
Special features of Mizuna
A hardy annual that can be grown in autumn. Plant in an area vacated by non-brassica crop.
Other uses of Mizuna
Edibles to Plant Out in August.
Young plants started off indoors can now be planted out.
Edible to Sow Under Cover in May
Successional sow small batches on a sunny windowsill or in a heated propagator, ready to plant out later in the month.