Grow Your Own

Mizuna & mibuna

Mizuna is a popular Japanese leafy vegetable, which grows as a large rosette (head) of finely dissected leaves, similar to rocket. Mizuna leaves have a characteristic peppery, cabbage flavour, and are used raw in salads or cooked for stir-fries or soups. The young flowering stems can be cooked like broccoli. Similar to mizuna, but with a stronger, light mustard flavour is mibuna. The leaves are excellent in a salad or as a side dish when lightly cooked and seasoned.

Mizuna

Grow

Mizuna and mibuna are tolerant of cool, wet conditions and dislike extreme heat. Grow in an open, sunny position, with some shade in summer.  If subjected to dry conditions, growth may appear stunted and plants will bolt prematurely. Soil should be moist – improve with well-rotted organic matter before sowing and planting, if necessary.

Mizuna has feathery leaves up to 25cm (10in) high; the rosettes (heads) of mizuna can grow to 23cm (9in) high and can spread to 45cm (18in).

Mibuna grows to about 30cm (1ft) high, producing tight clusters of long, narrow leaves. It is very easy to grow and can be cut four or five times; the new growth is more resistant to frost and cold.

Water well, before the onset of drought. There is a risk of bolting in very hot dry conditions - less so with early sowings - but also if sown too early when conditions are too cold.

Problems

Flea beetle: Leaves are covered in small holes and damaged areas turn brown. Seedlings are particularly susceptible.

Remedy: Grow plants under horticultural fleece and keep the soil moist. Water in nitrogen-rich fertilser to help the crop outgrow the pest.

More info on Flea beetle

Slugs and snails: These feed on the young seedlings and you'll see the tell tale slime trail on the soil around your crop, as well as on the leaves.

Remedy: There are many ways to control slugs and snails, including beer traps, sawdust or eggshell barriers and copper tape.

More info on Slugs and snails

Bolting: Plants flower and set seed, rather than producing edible roots. This is usually caused by stress – a cold spell or drought.

Remedy: Sow bolt-resistant varieties and keep the soil moist.

More info on Bolting

Harvesting

‘Cut and come again’ seedlings can be harvested from around three weeks after sowing; larger plants can be harvested up to five times before ‘bolting’.

Harvest heads using a sharp knife, from six to eight weeks. Individual leaves can be cut regularly from plants for a constant supply. Remove a few leaves from several plants, to avoid weakening individual plants.

Harvest and eat immediately for the best flavour.

Varieties

‘Mizuna’: Long green deeply cut leaves with white stems.

‘Mizuna Purple’: Purple-tinted stems, the colour becoming stronger as they mature.

‘Kyoto’: Well-flavoured and very hardy for sowing all year round - better under cover in winter.


Buy now

Do now

  • Make final outdoor sowings
  • Harvest leaves frequently
  • Water well during dry weather

Month by month

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Sow
Plant out
Harvest

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