Mizuna is a solid leafy green with an interesting jagged foliage, nice texture and subtle bitterness. But it’s red mizuna that really brings this vegetable to life. Spicy and delightfully bitter, red mizuna is outstanding and performs well in the cooler seasons.
PLANTING
Sow seeds directly to the patch if conditions are mild/warm, otherwise propagate in a seed tray and then transplant to the patch when seedlings are 4 weeks old. Make sure to keep watering up to both seeds and seedlings – always in the morning – as young leafy greens are delicate to both the sun and snails/slugs.
WATERING
In ground: Water daily for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter. More frequent watering may be required during the warmer times of the year.
In Pots: Water daily while establishing and for the entirety of the warm season, otherwise every second day – after they are 4 weeks old – if growing during the cooler times of the year.
MAINTENANCE
All leafy greens will appreciate a fortnightly application of liquid seaweed solution.
Thin seedlings out so that remaining plants have the room to mature and then mulch to a depth of 3–5cm using pea straw, lucerne hay or sugar cane mulch. Lettuce are sweet and desired by a number of night-time critters, including snails and slugs so set up adequate defence.
HARVESTING
Time until first harvest: About 10 weeks
How to harvest: Leaf-by-leaf harvesting is encouraged for a perpetual harvest. Take more mature outer leaves and work your way in, leaving enough foliage on each plant to properly reproduce.
Leaf-by-leaf harvesting is encouraged for a perpetual harvest. Take more mature outer leaves and work your way in, leaving enough foliage on each plant to properly produce.
TIP
If you notice your mizuna bolting to seed, pick off the flower heads to redirect energy back to more productive foliage growth. Flowers that stem from mizuna though are edible themselves and quite delicious. So maybe pinch some and leave some.
