Description of Mizuna
Origin and History
Mizuna has its roots in Asia, where it has been cultivated for a long time, especially in Japan. In 2019, Mizuna was successfully grown on the International Space Station, underscoring its robustness and versatility.4.
Guidance in Planting
Choosing the right place
Mizuna thrives best in full sun in humus-rich, well-drained soil. It is recommended to add composted material to the planting area before planting5.
Time of planting
Plant Mizuna in mid to late spring to harvest before the summer heat. It can also be replanted near the end of summer for harvest in the cool weather of fall and early winter5.
Seed selection and pre-germination
Mizuna can be sown directly in the garden from spring to early winter. In loose soil, you sow directly in the vegetable area from June to August6.
Planting techniques
Sow Mizuna seeds ¼ to ½ inch deep, spacing 8 to 10 inches between plants if you are growing the plants for a harvest of leaves. If you sow Mizuna to be harvested as microgreens, you can spread the seeds and thin small plants for eating and let others grow to maturity.5.
Care by Mizuna
Watering requirements
Keep the soil evenly moist, but not too wet. Mizuna, like most vegetables, prefers regular watering, especially during the growing season5.
Fertilization and soil improvement
Fertilize Mizuna with a weak fish emulsion solution, especially if you harvest the plants heavily during the growing season5.
Pruning and thinning
There is no specific information available on pruning and thinning Mizuna. However, it is good practice to thin the plants to ensure sufficient air circulation and room for growth.
Pest and Disease Prevention
Protect Mizuna from flea beetles with row cover and avoid planting Mizuna after cabbage or other cabbage family crops to prevent diseases related to the cabbage family5.
Mizuna in different climates
Mizuna in hot climates
Mizuna grows best in cool weather, but can be grown in warmer climates if planted in fall or early spring to avoid the hottest months.
Mizuna in cooler climates
Mizuna can withstand frost near maturity and can be grown through the winter in a plastic tunnel or cold frame5.
Harvest and Storage
When and how to harvest Mizuna
Harvest Mizuna when the leaves reach a desirable size, typically 40 days after sowing. The leaves can be cut off and the plant will continue to produce new leaves for a continued harvest.
Storage tips
After harvesting, wash, bag and store Mizuna in a cool refrigerator where it can last for more than a week. Mizuna can also be blanched and frozen for later use, just like other vegetables such as chard and spinach7.
Applications
Culinary Applications
Mizuna is extremely versatile in the kitchen, making it a favorite among chefs and food enthusiasts. The mild mustardy, peppery flavor makes it suitable for a variety of dishes, from fresh salads to stir-fries and soups. The young, tender leaves are particularly suitable for raw consumption in salads, while the more mature leaves and stems can be sautéed or added to soups and stews. Mizuna can also replace basil or spinach in your favorite pesto recipe1.
Recipes and Cooking Tips
There are many recipes available that highlight Mizuna's unique taste and texture. For example, a Mizuna Quinoa Salad with Lemon Spring Onion Vinaigrette or adding Mizuna to miso soup and grain salads can offer a new twist on traditional dishes.23.
Mizuna and Sustainability
Benefits of growing Mizuna locally
Growing Mizuna locally can have several benefits, including fresher produce, lower transport emissions, and support for local agriculture. In addition, as demonstrated by Mizuna Gardens, sustainable agricultural practices involving the cultivation of Mizuna can contribute to environmental and economic sustainability, especially in relation to land management4.
Reduction of food waste
By growing Mizuna locally and harvesting as needed, food waste can be minimized. Mizuna can be grown in a "cut-and-come-again" style, where leaves are harvested as needed, allowing the plants to continue producing new leaves.
Summary of Important Points
Mizuna is a nutritious, versatile and robust leafy vegetable that is relatively easy to grow. It has a long history in Asian culinary tradition and is beginning to gain popularity globally. Its role in sustainable agriculture and the potential for local cultivation highlight its value beyond the kitchen.
Future Trends in Mizuna Cultivation
As interest in sustainable agriculture and local food production continues to grow, Mizuna could potentially play a larger role in these movements. Its robustness and ability to thrive in different climates make it an attractive choice for future sustainable agricultural efforts.
Do you have questions? We have answers!
How do I use Mizuna?
Mizuna has a spicy taste and is suitable as a raw topping for your noodle or rice dishes. You can also simmer the mizuna for the last few minutes of cooking the soup to add a crunchy texture to the soup. In addition, mizuna can be fried with your wok dishes.
What is red mizuna?
Red mizuna is quite a pretty plant, where the fine feather-like leaves form a nice and large rosette around the stem. Red mizuna is part of the brassica family, and has several different names, such as shui cain, kyona or pot herb mustard.
Is it healthy to eat salad every day?
As long as we are talking about less than a kilo of salad per day, and as long as it is consumed as part of a varied diet that also includes proteins and carbohydrates, it should probably be quite healthy to eat salad every day.
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