Mizuna is native to Japan and has been growing since ancient times. A common green in the emperor’s house, Mizuna grew in popularity and began to be cultivated before the mid-19th century. With time, the variety spread across the world due to immigrants and today Mizuna can be found at local markets and specialty grocers in Asia, Europe, Australia, and North America.
To grow mizuna microgreens you don’t need to soak seeds. Prepare your soil by getting it sufficiently moist. Spread seeds evenly across the surface of the soil. After seeds are sown, cover for two-three days to allow seeds to germinate, and then uncover seeds and place under a grow light. Continue to water when need. Harvest when the look and the flavor is to your liking. So, begin sampling the greens when the first set of leaves form to determine when to cut! Mizuna microgreens should be ready to harvest in day 8 – 12.
Mizuna is a great choice as a secondary green in any salad. It has a very mild mustard / spice flavor that isn’t overpowering. Mizuna is a very mild japanese mustard.