(Brassica rapa nipposinica) Mizuna most likely originated in China; however, it is embedded in Japanese culture and cuisine. This peppery green, whose name translates from Japanese as “water greens,” has been cultivated in Japan since antiquity. Mizuna is one of the signature vegetables of Kyo yasai, a designation given to traditional varieties of Kyoto that originated before the Meiji Restoration. It is high in vitamins A, C, and K; and folate and iron. It is also a good source of B-complex and minerals like calcium, magnesium, potassium and zinc. Mizuna loves rich, composted soil, full sun and cool weather — and unlike many greens, it’s slow to bolt in warm weather. We love it in hotpot, stir fries and salads. Direct sow 1/4 inch deep, or start indoors 4-6 weeks before last frost and transplant out just after last frost. Ideal germination temperature is 75-80F. Seeds germinate in 10-14 days. Space plants 8-10 inches apart, in moist, rich, well-draining soil. It is a 'cut-and-come-again' variety that can be harvested and enjoyed throughout the season!
Our favorite “Green” vegetable! Beni Houshi Mizuna is a new, vibrant twist on an ancient crop, and the bright purple stems set it apart from any other mizuna. The succulent stems are rich in anthocyanin, the same powerful purple antioxidant present in blueberries. This recently developed open-pollinated variety has been making a splash on the high-end culinary scene in Japan. The greens are excellent raw in salads; the purple stems and dark greens make a lovely contrast, and the delicate flavor is unparalleled. Mizuna is well adapted to both heat and cold extremes and is suitable for several harvests, in fact becoming more tasty and cool-adapted with each successive cutting. Please note, you will occasionally see a few plants with smooth off-type leaves.