Red Mizuna is a vibrant, flavorful green known for its spicy, peppery taste and deep red, lacy leaves. Growing to a height of about 12 to 18 inches, this fast-growing plant adds a pop of color to your garden or kitchen. Commonly added in commercial gourmet salad mixes, it is perfect for adding flavor to salads, sandwiches, or stir-fries, Red Mizuna is a versatile addition to any meal. It thrives in cooler weather, making it an ideal choice for early spring or fall gardens. Its tender, nutrient-rich leaves are packed with vitamins and minerals, providing both taste and health benefits. This variety is not only visually striking with its deep red hues, but it's also easy to grow and resistant to pests, making it a gardener’s favorite. Plus, Red Mizuna has an impressively quick growth cycle, so you can enjoy its fresh, zesty greens in no time.

Also Known As: Japanese Red Mustard Greens, Shui Cai, California Peppergrass, Spider Mustard, Red Leaf Mizuna Greens, Japanese Mustard, Kyona, Potherb Mustard, Kyoto Mustard, Water Mustard, Wild Mustard, Brassica Japonica

Plant Name:	Mustard Green, Red Mizuna
Latin Name:	Brassica rapa subsp. nipposinica
Days to Germinate:	5-10
Days to Harvest:	40
Plant Height:	12 - 18 Inches
Spread:	12 - 18 Inches
Growth Habit:	Upright
USDA Zones:	2-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 12 inches apart. This formation of ridges will help with drainage.

Planting:

Plant Mustard Greens in early spring 4-6 weeks before the last expected frost date and the soil begins to warm (>45F). For fall crops, direct sow seeds 6-8 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 6-12 inches apart down the rows of raised beds, depending on the desired size of plant harvest. Plant 1-3 seeds per hole, planting 2-3 seeds if choosing to thin to the strongest plant. When thinning, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting. Plant every 2-3 weeks for a continuous crop.

Planting Depth:	1/4 inch
Within-Row Spacing:	6-12 inches
Between-Row Spacing:	12-18 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Harvest Mizuna Mustard Greens about 3 to 6 weeks after planting, once the leaves are at least 4 to 6 inches long. If you prefer a full harvest, cut the entire plant at the base before it bolts, usually around 40 to 50 days after planting. Mizuna has a mild, peppery flavor and is best harvested in the cooler months, as heat can cause it to become bitter. Regular harvesting encourages new growth and extends the season.

Red Mizuna Mustard Greens