Mizuna
Brassica rapa var. nipposinica
De un vistazo
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Una verdura de hoja japonesa con hojas plumosas y sabor suce. Ideal para ensaladas.
Calendario de plantación y cosecha
Etapas de crecimiento
De la semilla a la cosecha
Germinación
Las semillas de mizuna germinan con rapidez, a menudo en 4-7 días incluso en suelo fresco, hasta 4 °C. Las diminutas semillas producen cotiledones estrechos y alargados que asoman rápidamente a la superficie. La germinación es más rápida entre 15 y 24 °C, pero ocurre con fiabilidad en un amplio rango de temperaturas.
💡 Consejo de cuidado
Mantén el suelo uniformemente húmedo, pero no empapado, durante la germinación. Siembra superficialmente a 6 mm (1/4 de pulgada); sembrar más profundo retrasa la emergencia. No hace falta manta térmica; la germinación en suelo fresco es una de las fortalezas de la mizuna.
Mizuna germinates in as few as 4 days, producing delicate strap-shaped cotyledons
Calendario de cuidado mensual
Qué hacer cada mes para tu Mizuna
Mayo
Mes actualHarvest spring-sown mizuna regularly as plants reach full size. Begin providing afternoon shade in warmer zones to delay bolting. Make a final spring sowing early in the month — rising temperatures and long days will trigger bolting in late sowings.
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Datos fascinantes sobre Mizuna
Mizuna has been cultivated in Japan since at least the Edo period (1603-1868) and is one of the traditional 'Kyoto vegetables' (kyo-yasai) — heirloom crops closely associated with the cuisine and culture of Japan's ancient capital.
Elija un lugar con sol pleno o semisombra y suelo moderadamente fértil con pH 6,0-7,5. La mizuna se adapta bien a suelos comunes sin necesidad de enmiendas especiales.
Siembre semillas muy finas directamente en el exterior a 0,5 cm de profundidad en primavera u otoño. Aclare a 15-20 cm cuando tengan 5 cm de alto. El crecimiento es muy rápido: listo en 20-40 días.
Riegue de forma uniforme y constante. En verano, proporcione sombra parcial para retrasar el espigado. La mizuna rebrota bien tras el corte, ofreciendo varias cosechas por planta.
Cold-hardy mizuna thrives under row covers well into winter, sweetened by light frost
Mizuna (Brassica rapa var. nipposinica) originated in Japan, where it has been cultivated for centuries as a traditional leafy vegetable. Its exact wild ancestor is uncertain, but it derives from the same Brassica rapa species complex that gave rise to turnips in Europe and bok choy in China — a testament to the remarkable plasticity of this single species under human selection. The earliest written references to mizuna appear in Japanese agricultural texts from the Edo period (1603-1868), though the crop is almost certainly older, cultivated long before formal documentation.
Mizuna is most closely associated with Kyoto, where it is classified as one of the prized 'kyo-yasai' (Kyoto vegetables) — traditional heirloom varieties that have been maintained and celebrated in the region's cuisine for generations. In Kyoto's markets, mizuna remains a winter staple, used in hot pots, soups, pickles, and lightly dressed salads. The plant was traditionally grown in the rich alluvial soils along rivers and irrigation channels surrounding the city, and its name ('water greens') likely reflects this association with wet, fertile growing sites.
Mizuna was largely unknown outside Japan until the late 20th century, when the global interest in Asian cuisines and baby salad mixes brought it to Western markets in the 1990s. It quickly became a favourite of market gardeners and mesclun growers in Europe and North America due to its extraordinary speed of growth, cold hardiness, mild flavour accessible to Western palates, and the visual appeal of its finely serrated, feathery leaves. Today, mizuna is grown commercially on every continent and is widely available in supermarkets as a component of pre-washed salad blends. Despite its global spread, it remains most deeply embedded in the food culture of the Kansai region of Japan, where it is eaten in volumes far exceeding those of any other country.
Siembre directamente muy fino en el exterior en primavera u otoño. La germinación es rápida en 4-7 días. Para cosecha continua, resiembre cada 3 semanas.
Se adapta bien a suelos de fertilidad media con pH 6,0-7,5. No requiere mucho abonado; un poco de compost al sembrar es suficiente para una producción óptima.
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10°C – 20°C
50°F – 68°F
Mizuna produces the best-quality leaves in cool conditions between 10-20°C (50-68°F). It tolerates a wide range, germinating in soil as cold as 4°C (40°F) and surviving air temperatures down to -12°C (10°F) under row cover. Growth slows below 5°C but plants remain alive. Above 27°C (80°F), bolting accelerates and leaf flavor becomes more pungent. The ideal window for the mildest, most tender leaves is 12-18°C (54-64°F), making spring and autumn the prime growing seasons.
Problemas comunes que afectan a Mizuna y cómo prevenirlos y tratarlos de forma orgánica.
El calor provoca el espigado prematuro que hace las hojas amargas y duras. Es ideal para primavera temprana y otoño. En verano solo funciona bien con sombra parcial.
- 1Succession sow every 2-3 weeks without fail. Mizuna grows so quickly that a single sowing provides only a few weeks of harvest before the plants bolt or exhaust themselves. Staggered sowings ensure a continuous supply from spring through late autumn.
- 2Broadcast seed thickly for baby greens rather than thinning to full spacing. Dense sowings harvested at 21 days with scissors produce the most tender leaves and the highest yield per square foot — the classic cut-and-come-again method.
- 3Provide afternoon shade in warm weather. Mizuna bolts rapidly when temperatures exceed 27°C (80°F) and day length is long. A shade cloth (30-50%) or the shadow of taller crops can extend spring plantings by 2-3 weeks.
- 4Use row covers from sowing day to prevent flea beetle damage. These tiny jumping beetles can devastate mizuna seedlings in days, and prevention is far easier than treatment. Lightweight floating row cover lets in light and rain while excluding pests.
- 5Grow mizuna as a fall and winter crop for the best quality. Cool temperatures produce the sweetest, mildest leaves with the crispest texture. Under cold frames or low tunnels, mizuna survives well below freezing and can be harvested all winter in zones 6 and above.
- 6Water at soil level rather than overhead to keep the delicate, finely cut leaves clean and dry. Wet foliage in cool weather invites fungal problems, and grit splashed onto the serrated leaves is nearly impossible to wash out completely.
- 7Allow one or two plants to bolt and set seed at the end of each season. Mizuna self-sows readily and the volunteer seedlings that appear in autumn often produce better than deliberately sown crops, benefiting from natural timing.
- 8Try growing mizuna in containers on a balcony or windowsill. A wide, shallow pot (at least 15cm deep) filled with quality potting mix can produce several cuttings of baby greens. Keep the soil moist and provide at least 4 hours of direct light.
Coseche hojas exteriores cuando alcanzan 10-15 cm para uso continuo, o corte toda la planta a 3 cm del suelo para que rebrote. Las hojas baby se cosechan a los 20 días.
A morning harvest of crisp mizuna leaves — best picked while still cool and dewy
Conserve en bolsa hermética en el refrigerador hasta 5 días. Lave y centrifugue bien antes de guardar. No congela bien por su alta cantidad de agua.
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Información nutricional
Por porción de 100g
22
Calorías
Beneficios para la salud
- Exceptionally high in vitamin C — 100g of raw mizuna provides over 70% of the daily value, supporting immune function and iron absorption
- Rich in beta-carotene (provitamin A), promoting healthy vision, skin, and mucous membrane integrity
- Good source of vitamin K, essential for blood clotting and bone health — 100g provides roughly 130% of the daily value
- Contains calcium (210mg per 100g) in a form with reasonable bioavailability for a leafy green, contributing to bone strength
- Provides folate important for cell division and DNA synthesis, making it beneficial during pregnancy
- Very low calorie (22 kcal per 100g) with high nutrient density — an excellent food for weight management and overall health
💰 ¿Por qué cultivar tus propios?
A single packet of mizuna seeds ($2-4) contains 500-1,000 seeds — enough to sow a full season of succession crops. With baby salad mixes selling for $5-8 per 150g clamshell at grocery stores, even a small 1m x 1m bed of mizuna producing weekly cuttings can save $100-200 over a growing season. Because mizuna regrows after cutting and can be sown from early spring through late autumn, it offers some of the highest returns of any salad crop per dollar invested in seed.
Recetas rápidas
Recetas sencillas con Mizuna frescos
Mizuna and Sesame Salad
10 minA light, refreshing Japanese-style salad that showcases mizuna's delicate peppery flavor and feathery texture. A simple sesame-soy dressing ties it together without overpowering the greens.
Garlic Mizuna Stir-Fry
8 minA quick, fiery wok dish that wilts mizuna just enough to soften the stems while keeping the leaves vibrant. The high heat brings out a pleasant nuttiness from the greens.
Mizuna and White Bean Soup
25 minA nourishing, simple soup where mizuna is stirred in at the last moment, wilting into a silky broth studded with creamy white beans. Comforting yet light enough for any season.
Mizuna's mild peppery bite and lacy texture make it a star in mixed salad bowls
Calculadora de Rendimiento y Espaciado
Vea cuántas plantas de Mizuna caben en su cama de jardín basándose en el espaciado recomendado de 15cm.
64
Mizuna plantas en una cama de 4×4 ft
8 columnas × 8 filas a 15cm de espaciado
Variedades populares
Algunas de las variedades de mizuna más populares para jardineros caseros, cada una con características únicas.
Kyoto
Variedad clásica japonesa con hojas plumosas profundamente lobuladas y sabor suave. Madura en 40 días.
Red Kingdom
Variedad con nervios rojos y hojas verdes, más decorativa y con sabor ligeramente picante. 40 días.
Mibuna
Variedad relacionada con hojas más anchas y ovaladas, sabor similar pero más suave. 40 días.
Las hojas jóvenes son perfectas para ensaladas mesclun, frescas o ligeramente salteadas con aceite de sésamo y salsa de soja. También en sopas asiáticas y ramen.
¿Cuándo debo plantar Mizuna?
Planta Mizuna en Marzo, Abril, Mayo, Agosto, Septiembre. Toma aproximadamente 35 días para madurar, con cosecha típicamente en Abril, Mayo, Junio, Septiembre, Octubre, Noviembre.
¿Cuáles son buenas plantas acompañantes para Mizuna?
Mizuna crece bien junto a Lechuga, Espinaca, Rábano. El cultivo acompañante puede mejorar el crecimiento, sabor y control natural de plagas.
¿En qué zonas de rusticidad puede crecer Mizuna?
Mizuna prospera en zonas de rusticidad USDA 2 a 11. Con protección de invernadero, puede cultivarse en zonas 1 a 12.
¿Cuánto sol necesita Mizuna?
Mizuna requiere Sol parcial (3-6h). Esto significa 3-6 horas de luz solar, idealmente sol de mañana con sombra de tarde.
¿A qué distancia debo espaciar Mizuna?
Espacia las plantas de Mizuna a 15cm (6 pulgadas) para crecimiento óptimo y circulación de aire.
¿Qué plagas y enfermedades afectan a Mizuna?
Los problemas comunes incluyen Pulgas saltadoras, Orugas, Podredumbre de cuello. La prevención a través de buenas prácticas de jardinería como rotación de cultivos, espaciado adecuado y cultivo acompañante es el mejor enfoque. Consulta la sección de plagas y enfermedades para más detalles.
¿Cómo almaceno Mizuna después de la cosecha?
Conserve en bolsa hermética en el refrigerador hasta 5 días. Lave y centrifugue bien antes de guardar. No congela bien por su alta cantidad de agua.
¿Cuáles son las mejores variedades de Mizuna para cultivar?
Las variedades populares incluyen Kyoto, Red Kingdom, Mibuna. Cada una tiene características únicas adaptadas a diferentes condiciones de cultivo y preferencias culinarias. Consulta la sección de variedades para descripciones detalladas.
¿Qué suelo necesita Mizuna?
Se adapta bien a suelos de fertilidad media con pH 6,0-7,5. No requiere mucho abonado; un poco de compost al sembrar es suficiente para una producción óptima.
Why is my mizuna bolting so quickly?
Mizuna bolts in response to heat, long days, and drought stress. Temperatures consistently above 27°C (80°F) and day lengths exceeding 14 hours trigger the flowering response. To delay bolting, grow mizuna in spring before heat arrives or in autumn when days shorten. Provide afternoon shade, keep soil consistently moist, and choose bolt-resistant varieties like Kyoto. Once a flower stalk appears, the plant cannot be reversed — harvest immediately and sow a replacement.
How many times can I harvest mizuna before it stops regrowing?
Mizuna typically regrows vigorously for 3-4 cut-and-come-again harvests before the plants begin to weaken, produce smaller leaves, and eventually bolt. Cut no lower than 2-3cm above the soil to preserve the growing point. After each cutting, water well and apply a light liquid fertilizer to fuel regrowth. The interval between harvests is usually 10-14 days. After the third or fourth cut, quality declines and it is best to pull the plants and replace with a fresh sowing.
Can I grow mizuna indoors or on a windowsill?
Yes, mizuna is one of the easiest greens to grow indoors. Use a wide, shallow container (at least 15cm deep) with drainage holes, filled with quality potting mix. Sow seeds thickly on the surface, cover lightly, and keep moist. Place in a south-facing window with at least 4-6 hours of direct light, or use a grow light on a 12-14 hour timer. Harvest baby leaves at 21-28 days. Indoor mizuna tends to be milder and more tender than outdoor-grown, though yields are lower.
Is mizuna safe to eat raw, and does it taste like other mustard greens?
Mizuna is completely safe and delicious eaten raw — in fact, raw salads are its most popular use. Its flavor is much milder than most mustard greens, with a gentle peppery bite rather than the sharp heat of varieties like Southern curled mustard or wasabi arugula. The taste is closest to a mild arugula with a hint of black pepper. Even people who dislike bitter or spicy greens typically enjoy mizuna. The flavor is mildest in cool weather and becomes slightly more pungent in heat.
What is the difference between green mizuna and red mizuna?
Green mizuna (the standard type) has bright green, deeply serrated leaves and the mildest flavor. Red mizuna (sometimes sold as 'Purple Mizuna') has purple-red stems and a reddish tinge to the leaves, with a slightly stronger peppery flavor. Both grow at the same speed and have identical cultural requirements. Red mizuna is especially popular in salad mixes for the color contrast it provides. Nutritionally, the red variety contains anthocyanin pigments (the same antioxidants found in blueberries) in addition to the standard brassica nutrients.
Does mizuna survive frost, and can I grow it in winter?
Mizuna is one of the hardiest salad greens available. Unprotected plants survive light frost to about -6°C (21°F), and under row covers or in cold frames, mizuna tolerates temperatures as low as -12°C (10°F). Growth slows dramatically below 5°C but the leaves remain alive, edible, and actually sweeten as the plant converts starches to sugars in response to cold. In zones 6-11, winter production under simple low tunnels or cold frames is highly reliable. In zones 2-5, a heated cold frame or unheated greenhouse can extend harvests well into December.
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Vladimir Kusnezow
Jardinero y desarrollador de software
Jardinero de zona 6b. Cultivo hortalizas y frutas en tierra e hidroponía desde hace 6 años. Creé PlotMyGarden para planificar mis propios jardines.
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