MIZUNA GREEN LEAF IS A POWERHOUSE OF GOODNESS! LOW CALORIES, ANTI-OXIDANTS, PLENTY OF VITAMINS AND MINERALS AND IT ACTUALLY TASTES GOOD TOO! ULTRA FAST CROP – EATING WITHIN 2 WEEKS FROM SEED PLANTING!
This fast crop usually takes only about 40-50 days to grow to the mature plant, and is suitable for harvesting at any stage; from micro-greens to mature plants. Fresh shoots grow-again from the harvested ends.
Mizuna has become very popular as a salad green as well as in delicious cooked dishes. Fresh mizuna leaves, flower buds, and stems can be used in a variety of cuisine all over Japan, South Korea, Taiwan, and China.
Many traditional Japanese cooking styles use fresh mizuna greens. The greens goes well with yosenabe, sukiyaki, ohitashi, hariharinabe, etc, served in the nabemono (Japanese hot pot) style.
Fresh, tender mizuna greens are a common items featuring in the mesclun or spring-mix along with lettuce, endive, chervil, and arugula.
This green also used in soups. Braised/stir-fried, it mixes well with ham, pork, and bacon.
8 Amazing Health benefits of mizuna greens
Being a cruciferous (Brassica) vegetable, mizuna incorporates all the antioxidant qualities of fellow mustard family members like mustard greens, napa cabbage, bok choy, etc.
Its leaves carry very low calories, about 23 calories/100 grams or 39 calories per 170 grams/stock (bundle). Nonetheless, its dark-green leaves hold ample amounts of phytonutrients, vitamins, and minerals.
Additionally, its stalks contain a very good amount of dietary fibre that helps control cholesterol level by interfering with its absorption in the gut. Adequate fibre in the food aids in smooth bowel movements, and thereby offers protection from haemorrhoids, constipation as well as colon cancer diseases.
It is an excellent sources of vitamin-K. 170 g of fresh leaves carry about 204 _g of vitamin K-1 (phylloquinone). Vitamin-K plays a potential role in the bone mass building function by promoting osteoblastic activity in the bone. It also has an established role in Alzheimer’s disease patients by limiting neuronal damage in their brain.
Being a member of Brassica vegetables, it is a rich source of antioxidant glucosinolates. Other compounds found in it are flavonoids, indoles, sulforaphane, carotenes, lutein, and zeaxanthin. Indoles, mainly Di-indolyl-methane (DIM) and sulforaphane have proven benefits against prostate, breast, colon and ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.
Fresh leaves are also a modest source of the B-complex group of vitamins such as folic acid, pyridoxine, thiamin, riboflavin, etc. Folates are water-soluble vitamins which have a significant role in the DNA synthesis, and cell division. When given to women during their peri-conception time, folic acid can help prevent neural tube defects in the newborn babies.
Fresh mizuna leaves are an excellent sources of vitamin-C. 170 grams of fresh leaves provide 93.5 _g. Vitamin-C (ascorbic acid) is a powerful natural antioxidant that offers protection against free radical injury and flu-like viral infections.
Mizuna leaves are also incredible sources of vitamin-A (provide 189 _g). Vitamin-A is an essential nutrient required for maintaining healthy mucosa and skin. Consumption of natural fruits rich in flavonoids helps protect from lung and oral cavity cancers.
Fresh greens are an excellent source of several essential minerals such as molybdenum, calcium, iron, magnesium, manganese, potassium, zinc, and selenium.

Grow Notes
Plant in full or part sun, in moist, well-draining soils.

Sow
Sow direct or raise seedlings in Autumn, Winter or Spring. Planting at a depth of 6mm, with 30cm plant spacing and 30cm between rows.

Keep soil moist, not wet.

Germination
5-10 days at 7-25°C

Maturity
40-50 days.