How to Grow Mizuna in Australia
A cool-season leafy crop for the home garden
Growing Mizuna at home is well within reach for most Australian gardeners, and this guide walks you through every step. It is rated beginner to grow. Saves ~$3-5/week, gourmet green that's pricey in supermarkets.
This guide covers when to plant Mizuna in your region, the position and soil it likes, how to sow and space it, day-to-day care, the pests and diseases to watch, and how to harvest and store your crop.
When to Plant in Your Region
Mizuna is a cool-season crop, fully frost-hardy. In subtropical South-East Queensland it is sown in March, April, May, June, July, August and September. Timing shifts with your climate, so choose your region below for a local calendar.
Varieties to Try
Green Mizuna
Classic ferny bright-green leaves. Mild mustard flavour, cut-and-come-again.
Try: Green Harvest, Eden Seeds, Mr Fothergill's
Red Mizuna
Purple-red veined form. Stunning in salad mixes. Same care, slightly slower.
Try: Green Harvest, Eden Seeds
Position and Soil
Give Mizuna part sun to light shade. It does best in free-draining soil with a pH around 6 to 7. Dig through plenty of compost before planting, and mulch to hold moisture and keep weeds down. It grows happily in a pot of 20cm+, which makes it a fine choice for balconies and courtyards.
Sowing and Spacing
Sow seed on the surface, barely covered. Thin or space plants to about 20 cm apart. Seedlings usually appear in around 7 days, fastest when the soil is between 10 and 22 degrees.
Japanese mustard green, ferny mild-peppery leaves. Cut-and-come-again for weeks. Great salad workhorse in cooler months.
Care
Water consistently, roughly 4 L per plant every 2 days in warm weather, less in cool or wet spells. Feed every few weeks through the growing season with a balanced organic fertiliser, and keep mulch topped up.
Pests and Diseases
Keep an eye out for Flea beetle. The main diseases to watch are Downy mildew. Good spacing, watering at the base rather than over the leaves, and crop rotation prevent most problems. See our Pest and Disease Guide to identify and fix any issue.
Harvesting and Storage
Mizuna is typically ready to harvest in roughly 6 weeks. Fridge in a damp cloth, up to 4 days.
In the Kitchen
In the kitchen, mizuna is good used fresh in Japanese salads (ohitashi), added to stir-fries and hot pots, mixed into salad blends for peppery flavour and wilted into miso soup. Nutritionally: good source of vitamins A, C and K and contains minerals and antioxidants.
Companion Planting
Mizuna grows well alongside Carrot and Lettuce. Our Companion Planting Guide has the full pairings.
Track Your Mizuna Growing
Add mizuna to your garden in the Planting Season app and get reminders for planting, care and harvest, tuned to your region.
Open the App →Frequently Asked Questions
When should I plant Mizuna in Australia?
Mizuna is a cool-season crop. In subtropical regions like South-East Queensland it is sown in March, April, May, June, July, August and September. Timing changes with your climate, so use the calendar above for your region.
How long does Mizuna take to grow?
Mizuna is generally ready to harvest in roughly 6 weeks.
Can I grow Mizuna in a pot?
Yes. Mizuna grows well in a container of 20cm+ with free-draining mix and regular watering.
How much sun does Mizuna need?
Give it part sun to light shade for the healthiest growth and best harvest.
See also: Mizuna in the Plant Library
