Mizuna

Growing

When sowing Mizuna, aim for a medium-heavy soil that is deeply loosened and free of compaction. This crop thrives in sandy loam that is rich in organic matter and has a strong ability to hold moisture. Avoid extremely sandy or heavy clay-like soils, as these can lead to nutrient deficiencies or poor quality. Because the seeds are quite small, you should deposit them only a shallow depth into the soil.

As a cool season crop, you can sow Mizuna directly where it will grow, though you may need to thin the seedlings after a few weeks to ensure they have enough space. While the plant is hardy enough to survive a hard freeze, keep an eye out for pests like nematodes, which can cause significant yield loss by attacking the roots. You should also watch for diseases like damping-off or Fusarium, which can cause the lower, older leaves to yellow.

You can harvest the leaves when they are ready to use, but remember that the plant does not ripen further once picked. For long-term use, you can freeze the leaves after blanching them, or even use them in pickling or fermentation. If you store them in the fridge, keep the leaves unwashed to help them last longer.