Brassica rapa var. nipposinica – Mizuna (Asia Salad)

Mizuna, also known as Asian Salad, is a quick and versatile leafy green from the Brassica family. This Japanese mustard is popular for its mild, slightly spicy flavor and the tender, fine texture of its leaves. Mizuna is ideal for mixed salads, stir-fries, and light stir-fries, making it an essential vegetable in both traditional Asian cuisine and modern, healthy dishes.

Features of Mizuna

• Leaf structure: Fine, graceful, lightly incised leaves, often green to dark green in colour.

• Taste: Mild and slightly spicy, which makes it suitable for salads, stir-fry or steaming.

• Growth: Fast growing; first harvest possible after about 4 weeks.

• Cultivation: Multiple harvests possible by protecting the plant rosettes.

• Uses: Young leaves for salads, older leaves for stir-fries or steaming.

Mizuna is a compact and productive plant that thrives both in home gardens and on professional vegetable farms. Its slightly spicy flavor gives dishes a subtle kick without being overpowering, making it a perfect match for other leafy greens like lettuce, spinach, or arugula.

Cultivation and care

Sowing:

• Sow direct from February in a cold frame or greenhouse.

• Sowing outdoors is possible from late March to early September, depending on the weather.

• Row spacing: 10–15 cm.

• Optimal germination temperature: 15–20 °C.

Harvest:

• First harvest after about 4 weeks.

• Leaves can be harvested continuously, or multiple times if the plant rosettes are kept protected.

• Young leaves are tender and suitable for raw use, older leaves are slightly firmer and perfect for stir-frying or steaming.

Location and soil:

• Choose a sunny to lightly shaded spot with well-drained, fertile soil.

• Mizuna thrives in light to medium soils and can be grown throughout the growing season as long as temperatures remain mild.

Culinary applications of Mizuna

1. Salads: Use young leaves in mixed green salads for a subtle spicy flavor.

2. Stir-fry dishes: Older leaves are ideal for stir-frying with other vegetables or tofu.

3. Steaming or sautéing: Lightly steaming preserves the crispy texture and fresh flavor.

4. Combinations: Combines excellently with other leafy greens, herbs and Asian seasonings such as sesame oil, ginger and soy sauce.

Its versatility and rapid growth also make Mizuna popular in organic vegetable gardens, urban roof gardens, and as a continuous-harvest leafy green for restaurants and home chefs.

Why choose Mizuna (Asia Salad)?

• Fast growing: First harvest after just 4 weeks.

• Versatile use: Suitable for salads, stir-fries and steaming.

• Multiple harvests: Continuous harvesting possible by protecting the rosettes.

• Mild, slightly spicy flavour: Ideal for both raw and cooked use.

• Flexible cultivation: Sow from February to September, indoors or outdoors.

• Healthy and nutritious: Rich in vitamins and minerals, easily digestible.

Mizuna is the perfect choice for anyone looking for a fast-growing, tasty, and versatile leafy green. It combines decorative value in the garden with culinary versatility in the kitchen.