How to Grow Curly Mizuna
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Curly Mizuna
Brassica rapa subsp. nipposinica
vegetableCurly mizuna is a Japanese mustard green with delicate, feathery, finely divided leaves that form loose rosettes. It has a mild, slightly peppery flavor and tender texture that makes it popular in salads and Asian cuisine. The plant grows quickly and is cold-tolerant, making it ideal for spring and fall gardening.
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Example Curly Mizuna timeline · Pittsburgh, PA (Zone 6b)
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Plant Curly Mizuna
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Curly Mizuna
Around May 17≈ 30 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Curly Mizuna dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; prefers cooler seasons (spring and fall)
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Get my Curly Mizuna timeline →Growth Stages
Germination
5-10 daysSeeds sprout and first cotyledons emerge from soil
Keep soil evenly moist; maintain soil temperature of 50-70°F; germination occurs in 5-10 days
Seedling
7-14 daysTrue leaves develop; small plants with 2-4 leaves emerge
Thin seedlings to 6 inches apart; provide consistent moisture; ensure good air circulation to prevent damping off
Vegetative Growth
14-25 daysFeathery leaves expand and multiply; loose rosettes form with increasingly divided foliage
Water regularly; monitor for pests like flea beetles; apply netting if needed; fertilize with balanced or nitrogen-rich fertilizer every 2-3 weeks
Maturity & Harvest
Continuous harvest over 2-4 weeksDelicate, fully developed feathery leaves reach full tenderness; rosettes are full and ready for harvest
Begin harvesting outer leaves when 4-6 inches tall; plant is most tender before bolting; harvest in morning for best quality
Flowering & Bolting
Variable with temperaturePlant sends up flower stalks with small yellow flowers; leaves become tougher and more bitter
Harvest immediately if bolting is desired for microgreens or seeds; otherwise remove flower stalks to encourage leaf production
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Row covers, neem oil spray, insecticidal soap, diatomaceous earth; intercrop with companion plants
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Bacillus thuringiensis (Bt), row covers, hand-picking, neem oil
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Strong water spray, insecticidal soap, neem oil, ladybug introduction
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and
Beer traps, copper tape, hand-picking at night, diatomaceous earth barriers
Uses
Fresh Salads & Greens
CulinaryCurly mizuna adds a delicate, feathery texture and mild peppery flavor to salads and raw vegetable dishes. Its tender leaves are best used fresh and uncooked to preserve their delicate structure. [source]
Cooked Asian Dishes
CulinaryMizuna is commonly used in stir-fries, soups, and traditional Japanese dishes where the mild heat brings out its slightly spicy notes. It cooks down quickly and pairs well with garlic, ginger, and soy-based sauces. [source]
Garnish & Microgreens
CulinaryYoung mizuna leaves make an elegant garnish for plated dishes and soups. Mizuna also grows well as microgreens for harvesting at 2-3 weeks for concentrated flavor. [source]
Nutritional Benefits
MedicinalMizuna is rich in vitamins A, C, and K, along with glucosinolates found in all brassicas, which have been studied for anti-cancer properties. It provides minerals including calcium, iron, and potassium. [source]
Seasonal Greens Production
HouseholdCurly mizuna is ideal for season extension gardening and can be grown in succession plantings every 3-4 weeks for continuous harvests in spring and fall. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest mizuna when leaves are 4-6 inches long for maximum tenderness; use scissors or knife to cut outer leaves first, allowing center to continue growing; can harvest entire plant by cutting just above soil level; best harvested in morning; more tender when grown in cooler weather; do not harvest more than one-third of plant at once if extending harvest period
Fun Facts
- 🌱 Mizuna has been cultivated in Japan for over 400 years and is a staple ingredient in Japanese cuisine, particularly in Kyoto.
- 🌱 The feathery leaves of mizuna are so delicate that the plant is sometimes called 'Japanese mustard greens' or 'feathery mustard' despite being very mild compared to other mustards.
- 🌱 Mizuna is extremely cold-hardy and can often be grown through mild winters in protected locations, making it one of the longest-season greens for cool-climate gardeners.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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