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A picture of a Mizuna


Brassica rapa ssp. nipposinica

Mizuna 001 by masahiko (CC BY 2.0)

Full Sun
Easy care
Moderate watering
Frost Hardy


USDA zone


Minimum temperature

Expected size








4 months to reach maturity


    • spring
    • summer
    • autumn
    • winter

    This plant has no fragrance

    More images of Mizuna

    A close up of a green Brassica rapa subsp. nipposinica plant
    A photo of Mizuna

    Mizuna Overview

    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

    Crop rotation

    A hardy annual that can be grown in autumn. Plant in an area vacated by non-brassica crop.

    Other uses of Mizuna


    Salad leaves you may not have tried yet.

    Relatively new to the UK market, these leafy greens suit being grown in our colder climate.

    Explore all