• Mizuna, Red - microgreens seeds
  • Mizuna, Red - microgreens seeds for growing
  • Mizuna, Red - microgreens seeds
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Mizuna, Red - microgreens seeds

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26,00 zł
26,00 zł
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    Grow a blush of crimson in your kitchen — Red Mizuna is ready to harvest in under two weeks.

    Beginner-friendly Brassica with reliable, dense germination and no soaking required — perfect for first-time growers and seasoned producers alike.
    Sprouts in just 3–4 days and reaches harvest in 8–12 days, making it one of the fastest, most rewarding microgreens you can grow.
    Rich in vitamins A, C, and K, plus anthocyanins in the red stems and glucosinolates from the Brassica family — a genuinely nutrient-dense crop.
    Delivers a delicate mustard bite with tender, lacy texture — ideal for salads, ramen bowls, sushi platters, and gourmet garnishes.
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    Mizuna, Red - microgreens seeds
    Mizuna, Red - microgreens seeds for growing
    Mizuna, Red - microgreens seeds

    Details

    Grow a blush of crimson in your kitchen — Red Mizuna is ready to harvest in under two weeks.

    Beginner-friendly Brassica with reliable, dense germination and no soaking required — perfect for first-time growers and seasoned producers alike.
    Sprouts in just 3–4 days and reaches harvest in 8–12 days, making it one of the fastest, most rewarding microgreens you can grow.
    Rich in vitamins A, C, and K, plus anthocyanins in the red stems and glucosinolates from the Brassica family — a genuinely nutrient-dense crop.
    Delivers a delicate mustard bite with tender, lacy texture — ideal for salads, ramen bowls, sushi platters, and gourmet garnishes.
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Red Mizuna microgreens
    Botanical Name Brassica rapa var. nipposinica
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Fine serrated leaves; red-purple stems with green blades deepening to red-purple under light exposure
    Flavor & Texture Delicate mustard-like bite with mild peppery warmth; tender, lacy texture
    Seed Count per 10g ~3,000–4,100 seeds per 10g (approx. 300–410 seeds/g)

    Cultivation Data

    Difficulty Very easy — beginner friendly
    Preferred Medium Soil or growing pads; fine potting mix recommended for best results
    Seeding Density (1020 tray) 10g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) 0.80g per 10×10 cm
    Expected Yield ≈8–12× seed weight
    Soaking No — small seeds do not require pre-soaking
    Blackout Days 2–3 days (some sources indicate up to 4 days for fuller stem extension)
    Watering, pH & Temp Keep medium evenly moist; prefer bottom watering. Target pH 6.0–6.5. Temperature 18–22 °C. Ensure good airflow after germination.
    Sprouting Time 3–4 days
    Harvest Time 8–12 days

    Health & Nutrition

    Vitamins A (beta-carotene), B-complex (including folate/B9), C, E, K1 (phylloquinone)
    Minerals Calcium, potassium, iron, magnesium, phosphorus, zinc
    Notable Compounds Glucosinolates (Brassica-family antioxidants); anthocyanins concentrated in red stems; chlorophyll; carotenoids (lutein, zeaxanthin, beta-carotene)
    Health Benefits Vitamin C and antioxidant compounds support immune defence; vitamin K1 plays a key role in normal blood coagulation and bone metabolism; anthocyanins in red stems contribute additional antioxidant activity; beta-carotene (provitamin A) supports eye and immune health
    ABOUT

    Red Mizuna is a Japanese mustard green with a character all its own: feathery, deeply serrated leaves emerge green at the cotyledon stage before flushing rich red-purple as they mature under light, creating a tray that looks as striking as it tastes. The flavour is a gentle, clean mustard warmth — less sharp than arugula, more interesting than most salad greens — with a tender, almost silky texture that holds up beautifully in a bowl of miso soup or draped over a plate of smoked salmon. As a member of the Brassica family, it carries the characteristic glucosinolate profile alongside anthocyanins concentrated in those vivid red stems, compounds that only deepen in colour and concentration the longer you allow light exposure. If you want a crop that transforms a plain tray into something worth photographing — and onto a plate in under two weeks — this is it.

    GROWING INSTRUCTIONS
    1 Fill your tray with a fine, moist potting mix or growing pad to about 2–3 cm depth. Pre-moisten your medium thoroughly the day before — when you squeeze a handful, only a drop or two of water should escape. This one step prevents the most common beginner mistake: seeds sitting in soggy soil.
    2 Scatter roughly 10g of seed per 25×50 cm tray (or 0.80g per 10×10 cm section) as evenly as you can — a fine-mesh shaker makes this almost meditative. The seeds are tiny and round; you'll notice they catch the light and look like little amber pearls against the dark soil.
    3 Press the seeds gently but firmly into the medium with a flat board or the back of a second tray. Good seed-to-medium contact is everything at this stage. Do not cover with soil — just lay a damp piece of paper or another empty tray directly on top of the seeds.
    4 Stack a weighted tray on top to create gentle pressure and total darkness. Slide the whole setup into a warm spot (18–22 °C) and check once daily. Within 24–48 hours you'll start to see the hull of each seed split and a tiny white root anchor itself into the medium — one of the most satisfying sights in microgreen growing.
    5 After 2–3 days in blackout (once seedlings are 1–2 cm tall and pushing upward), remove the cover and move your tray into bright indirect light or under a grow lamp. Watch closely over the next 24 hours as the cotyledons open and begin their colour transformation from pale green to a warm reddish blush.
    6 Water from below by pouring water into an outer tray without holes — this keeps the delicate leaves dry and dramatically Keep the medium evenly moist but never waterlogged; target a watering pH of 6.0–6.5 and maintain good airflow around the tray.
    7 Harvest between days 8–12, once the first true serrated leaves begin to emerge and the stems have deepened to their characteristic red-purple. Cut just above the medium with clean scissors, close to the base to capture those vivid stems. Rinse lightly, spin dry, and serve immediately — the colour and crisp texture are at their peak right now.

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