Mizuna, Red - microgreens seeds

Red mizuna microgreens with purple-red stems and a gentle mustard warmth, ready in 8–12 days.

Easy to grow: no soaking and quick, even germination of small, round seeds.

From seed to harvest in 8–12 days: 2–3 days covered in the dark, then strong light.

Sow 18 g per 25 × 50 cm tray: mizuna needs less seed than most brassicas.

Mild, slightly peppery mustard taste and tender leaves. Good in salads, ramen and sushi, or as a base for mixes.

SPECIFICATION

Seed

Growing

Taste and colour

Nutrition

Mizuna microgreens are a source of vitamin A and vitamin K.*

Vitamin A contributes to the maintenance of normal skin. Vitamin K contributes to the maintenance of normal bones.

A varied and balanced diet and a healthy lifestyle are important.

* Based on published laboratory analyses of mizuna microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

ABOUT

Mizuna is a Japanese leafy green of the same species as turnip and pak choi; its name means roughly 'water greens'. The red form gives a tray of slender red-purple stems under smooth green seed leaves. If you let it grow a few days longer, the first true leaves appear, finely serrated and flushed red-purple.

The taste is a gentle mustard warmth, milder than rocket or mustard microgreens, with a tender texture that makes red mizuna an easy base for salads and mixes. The colour depends on light: in strong light the stems and true leaves turn a deep red-purple, while on a dim windowsill they stay greener.

Mizuna has even been grown in space. In 2019, NASA astronauts on the International Space Station harvested and tasted mizuna leaves grown in the station's Veggie plant chamber. Those plants were grown to full-size leaves rather than cut as microgreens. For a tray of microgreens at home, a bright windowsill or a small grow light is enough.

IN THE KITCHEN

Use red mizuna raw or barely warmed: in green salads and grain bowls, on sushi and poke, over ramen, miso soup and noodles just before serving, or with smoked salmon and soft cheese. Its mild taste means you can use it generously. Keep it dry in a closed box in the fridge and use it within about a week.

GROWING INSTRUCTIONS