Mizuna

Brassica rapa var. niposinica

vegetable

Mizuna is a Japanese mustard green grown for its deeply cut, feathery, serrated leaves that rise in graceful rosettes on thin, crisp white stems. Also called Japanese mustard, spider mustard, or California pepper grass, it has a mild peppery, mustardy bite gentler than arugula that works raw in salad mixes and cooked into stir-fries, soups, and even pesto. It is one of the fastest and most forgiving greens in the garden, harvestable as baby leaves in three to four weeks, unusually slow to bolt, and tolerant of light frost, which makes it a dependable spring and fall staple.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Radishes — Quick companion sown simultaneously; radishes are harvested before mizuna needs the full space
• Carrots — Compatible deep/shallow root zones share bed space well
• Spinach — Both prefer cool weather and can share fall beds
• Garlic — Allium scent deters aphids and fungus gnats near the greens

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Flea beetles →

  Row cover in early spring when flea beetles are most active; the small holes they create are mostly cosmetic

• Aphids →

  Hose off with water; attract hoverflies with nearby flowers

• Bolting →

  Sow in cool weather only; shade cloth can extend the spring season by a week or two

🌾 Harvest & storage

Mizuna is a classic cut-and-come-again green, so rather than pulling whole plants you can shear the leaves an inch or two above the crown and the plant regrows for several more cuttings. Baby leaves harvested at three to four weeks, about three to six inches tall, are the mildest and sweetest, while older leaves grow more peppery and are better cooked. Harvest in the cool of the morning for the crispest leaves. The leaves do not keep long once cut, so refrigerate and use within a few days, washing only just before use.

🥗 Nutrition & benefits

As a cruciferous green mizuna is very nutritious for its very low calorie count, an excellent source of vitamins A, C, and K with folate, fiber, calcium, and minerals. Like other brassicas it supplies glucosinolates, the sulfur compounds linked to the cancer-preventive reputation of the cabbage family. Eaten raw as a baby green it keeps the most vitamin C, while a quick saute preserves most of the nutrients in mature leaves.