Flavor profile

Taste & aroma

Fresh, cabbage, mustard - the same pleasant pepper, but much softer and more delicate. Neutral fragrance.

Taste

Fresh, cabbage

the same pleasant pepper, but much softer and more delicate. It does not dominate and does not interrupt, but adds depth

Aroma

Neutral

Neutral, grassy. The aroma is not the main feature of mizuna - it plays with the texture and shape of the leaf.

Texture

Tender, Springy

Gentle, Elastic, Thin - prevents the leaves from sticking together and creates volume. The carved edge of the leaf is the main decorative advantage of the culture

Taste

Fresh cabbage mustard

Texture

Tender Springy Thin

Pairs with

Tartare Steak

Role in dish

Fresh accent Dish garnish Companion

Why flavor may vary batch to batch

The pepper-mustard taste of mizuna is formed by glucosinolates. The intensity depends on the temperature: at cool cultivation (57-64°F / 14-18°C) the taste is more pronounced, sharp. At warm (72°F / 22°C and above) - softer, less spicy, but the sprouts are more tender. Mizuna is a cold-loving culture; best quality in the fall and winter.

Culinary use

How to use

Mizuna (Green) is a great culinary accent. Add fresh at the end of cooking or directly on the plate.

Beef or salmon carpaccio

mizuna on top instead of arugula - a more sophisticated look, milder taste

Steak or duck breast

a handful of mizuna next to it when serving - the mustard note emphasizes the meat

Bowl or poke

mizuna as the top layer - volume and openwork in the photo and in practice

Asian mix

mizuna + bok choy + cilantro - the entire flavor spectrum of Japanese cuisine in one plate

Tuna or chicken sandwich

the mizuna between the layers is crunchy without too much flavor

Mixed greens for a restaurant

30% mizuna + 40% peas + 30% sunflower - a balance of textures and volume

Perfect pairings

In mixes and salads

Mizuna is an ideal component of mix-microgreens, does not stick together and keeps its shape for a long time

ArugulaSpinachA mix of greens

For decoration of dishes

The carved leaf looks natural and elegant

CarpaccioTartarusSteak

With white fish

A simpler alternative to endive for those who don't want bitterness

HeckPike perch or dorado

Do not cut at the cotyledon stage - rounded leaves without carving are no different from cabbage and have no product uniqueness
Do not add to hot dishes - delicate carved leaves are instantly boiled and lose their shape
Don't expect a lot of spiciness - mustard or watercress is better for a spicy kick; mizuna is much softer

More ideas and recipes → Microgreen recipes

Home storage

How to store

Mizuna (Green) keeps longer than most microgreens. Follow simple rules to keep it fresh for up to 14 days.

Refrigerator 39-43°F (4-6°C). The term is up to 14 days. Cut just before serving.

Place in an open container or plate, cover with a damp paper towel. Don't seal - without air, greens yellow faster.

Don't wash until ready to eat. Wet greens spoil much faster. Rinse just before serving.

Nutrients & health

Benefits & composition

Mizuna (Green) is valued for its rich vitamin-mineral composition and bioactive compounds typical of microgreens.

Like most microgreens, mizuna (green) contains a concentrated amount of nutrients relative to its weight - many times more than the mature plant.

Key nutrients (per 100 g fresh weight)
Protein	2.0 g - building material for cells
Calories	~25 kcal
Vitamins	K, A
Minerals	Potassium, Calcium, Iron

Usage notes

People taking blood thinners - because of the vitamin K content, should stick to a moderate amount and consult a doctor
With diseases of the thyroid gland - cruciferous vegetables in large quantities in raw form can be relevant; moderate use is not a problem for most people, but for specific purposes, check with your doctor

This information is general in nature and is not medical advice. Composition data: USDA FoodData Central.

Worth knowing

Vitamin K

found in mizuna in noticeable quantities - as in most leafy greens, it is traditionally associated with the support of blood vessels and bone tissue.

Beta-carotene (vitamin A)

mizuna is a plant source of this antioxidant. It is better absorbed in combination with a small amount of fat (olive oil, avocado).

Glucosinolates

antioxidants characteristic of cruciferous plants. They are responsible for the light mustard piquancy of mizuna.

Antioxidants and biologically active substances

Microgreens are a concentrated source of antioxidants - compounds that are being studied in the context of protecting cells from oxidative stress. Regular consumption of a variety of microgreens is part of a balanced plant-based diet.

Similar crops

Similar by taste microgreens

If you are looking to complement or replace Mizuna (Green):

Growing parameters

Small, round, cabbage type

Total cycle

8-12

Blackout 3-4 days + Light 6-8 days

Tray yield

30-50 g

11×19 cm tray

Blackout

3-4 days

Vegetation (Light)

6-8 days

+15...+20°C

Seeding rate

3 g

Substrate

Agrocotton

Coconut, Linen or jute mat, Cellulose

Pressing

Yes

Soaking

No

Step-by-step guide

01

Seed preparation

The seeds are small, cabbage type. No soaking. Sow dry.

02

Sowing

Moisten the substrate evenly
Sprinkle 3 g seeds evenly
Spray liberally from a spray bottle
Press lightly with the palm of your hand

The norm of 3 g is a little less than that of white cabbage (5 g) or broccoli (4 g). The mizuna forms a wide carved leaf that needs more space to open. With thickened sowing (> 3 g), the stems are thin and the leaves do not open completely - the main visual advantage of the culture is lost.

03

Clamp - 0.5 kg

Light pressure is enough for the roots to cling to the substrate. You can simply put the trays in a stack.

04

Darkness (Blackout) - 3-4 days

What is normal:

White thick fluff on the roots for 2-3 days - root hairs, not mold. Characteristic for all cruciferous plants. When sprayed with water, they disappear or become invisible
Equal friendly steps already on the 2nd day

What is NOT normal:

Mold with an unpleasant smell on the stems is real mold: ventilate, check humidity
Decay of the base of the stem → waterlogging

Watering: usually not needed. When drying - the lower one through the pallet.

05

Vegetation in the light - 6-8 days

Lighting:

LED phytolamps: 16-18 hours a day
Natural light: acceptable - mizuna is undemanding to intensity
With a lack of light, the stems are elongated, but the carved leaf is still formed

Temperature: 64-72°F (18-22°C). Mizuna is cold-resistant, grows in a wide range.

Watering: 1 time a day, lower through the pallet. Moderate - does not like waterlogging.

Ventilation: daily ventilation. Like all crucifers, there is a risk of mold in stagnant air.

Key point: take your time to cut. Mizuna reveals its beauty only with the first carved leaf. At the cotyledon stage, it is just green cabbage without any uniqueness.

Watering

Water it 1-2 times a day (in the morning - necessarily, in the evening - if necessary)
Bottom watering is better - mizuna is tender and does not like wet leaves
Moderate humidity: do not overmoisten
A sign of lack: lacy leaves slightly curl and fade → pour through tray

Mizuna is one of the most beautiful microgreens. Collect before the first true leaf appears.

Storage

Uncut in tray	Fridge 39-43°F (4-6°C)	up to 3 weeks
Cut in container	Refrigerator	up to 7 days
Room temperature		1-2 days

Harvest

When to cut

The first real carved leaf with sharp edges appeared
Height 6-8 cm
When touched, the leaf is elastic, not limp

How to cut

Under the root, with a knife or scissors.

Sink

Immediately before use or sale.

Seasonal adjustments

Spiciness: mizuna tolerates heat better than kale or endive, but the sharpness of mustard at 79°F (26°C) and above is noticeably stronger - cut earlier
Cycle: shortens for 1-2 days, watch for the opening of the first carved leaf
Watering: increase the frequency - the substrate dries out faster, overflow in the heat threatens with rotting of the base
Ventilation: daily mandatory in the blackout phase, otherwise mold in the thick crop
Expect: brighter, sharper taste and thinner stem

Ideal season: the coolness softens the sharpness and gives a balanced, delicate profile - this is the peak of mizuna quality
Cycle: lengthens by 1-2 days, but the carved sheet is formed smoother and more beautiful
Expect: denser stem, pronounced magnificence of the leaf, long shelf life after cutting

Water pH and EC

Acidity

6.0-6.8

pH - optimal range

The optimal range for the mizuna: 6.0-6.8. Like cabbage, mizuna prefers a slightly acidic environment. Regular tap water is usually fine.

Electrical conductivity

1.0-1.5

EC (mS/cm) - optimum

Optimal range: 1.0-1.5 mS/cm. Mizuna is unpretentious to nutrition. Excess nitrogen can increase pungency - consider this when growing hydroponically.

Experienced grower tips

The carved leaf is the main argument for the price

Explain to the buyer the difference between mizuna at the cotyledon stage and at the true leaf stage. This justifies the higher price and longer cycle.

Mizuna in the mix is a mandatory component

20-30% mizuna in any mix turns a dense mass into a lush voluminous salad. This is the easiest way to increase the attractiveness of a mixed product without changing the taste.

Green + red mizuna together

The pair are identical in terms of agricultural technology and readiness time. In the mix, green and red mizuna provide a bright color contrast with an identical taste - effective and simple.

"Workhorse" of the farm

Mizuna is unpretentious, gives a stable result and is well stored. If you need a reliable crop for a weekly supply, mizuna is one of the best options, along with broccoli and cabbage.

Agronomy notes and common mistakes

Agronomy specifics

Sowing: No soaking. Medium-high density. Even distribution for an even carpet.
Clamp: Light or no pressure.
Temperature: 59-68°F (15-20°C). Coolness is ideal for the delicate taste of mizuna.
Watering: 1-2 times a day. When it's cool, once a day is enough.
Ventilation: Important: crucifers without air movement are prone to fungal damage.

Common mistakes and solutions

An early cut at the cotyledon stage → Round leaves without carving - no product uniqueness → Wait for the first carved leaf
Fluff/mold confusion → Throw away healthy trays → White fluff on the roots is the norm for cruciferous plants
Thickened sowing (>3 g) → Thin stems, leaves do not open completely → Strictly 3 g
Overflow → Rotting of the base → Bottom watering, moderately
Poor ventilation → Mildew in dense crops → Daily airing

Variety selection

Mizuna is green

Early Mizuna, Kyoto Mizuna

Standard selection. Gentle spicy bitterness, carved leaves, even germination.

Mizuna is broad-leaved

Broadleaf Mizuna, Komatsuna type

Wider leaves and greater yield of mass. The taste is a little softer - suitable for a less spicy profile.

Main rule when buying: Seeds must be untreated with fungicides or pesticides. Seeds dyed pink or green are absolutely not suitable for microgreens. Use only sprouting seeds or food-grade grain.

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Mizuna (Green)