Mizuna
Brassica rapa nipposinica
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Pl. 4132 — Brassica rapa nipposinica
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IOverview
Overview
Mizuna, scientifically known as Brassica rapa nipposinica, is a feathery-leaved plant native to Japan and cultivated in various parts of the world including Albania, Algeria, Bulgaria, Eritrea, Ethiopia, Greece, Iran, and Iraq. This member of the Brassica rapa species is valued for its edible leaves and flowers, often used in salads or as a garnish due to their mild, slightly bitter taste. Mizuna thrives in light to medium soil with a pH between 5 and 8, prefers moist conditions, and can grow up to 0.3 meters tall. It is a biennial plant that can tolerate hardiness zones 6-9 and is commonly propagated by direct seeding outdoors. Its distinctive feature lies in the finely divided, dark green leaves with a feathery appearance, making it an attractive addition to both culinary and ornamental gardens.
Quick answers
What is Mizuna?
Mizuna, scientifically known as Brassica rapa nipposinica, is a feathery-leaved plant native to Japan and cultivated in various parts of the world including Albania, Algeria, Bulgaria, Eritrea, Ethiopia, Greece, Iran, and Iraq.
What is Mizuna used for?
Traditionally used for digestion. Each claim is evidence-rated — see Section II for full citations.
Best for
Top 1 evidence-ranked use of Mizuna
Clinicaluses · safety · chemistry · dosagemedicinal profile
IIBenefits & evidence
1 claim · 0 sources
Benefits & evidence
1 claim · 0 sources- Traditional-use note: Mizuna appears in herbal sources around after-meal comfort traditions, often as a tea. PlantSage presents this as ethnobotanical context, not as medical advice.
Traditional context only. This reviewed claim keeps the original low confidence level, but avoids treatment, disease, dosage, or guaranteed-effect language.
IV·bMixology suggestions
1 draft
Mixology suggestions
1 draftEditorial drafts. These pairings are AI-suggested from traditional herbal lore. Always verify with a qualified herbalist before brewing.
Mizuna support blend
generaltea
AI returned a direct ingredient list; normalized into one draft blend for editorial review.
Growingconditions · propagation · uses
VCultivation
Cultivation
Mizuna thrives in light to medium soil and prefers a pH between 5 and 8. It requires moist conditions but can tolerate some dryness. The plant is hardy in temperate regions (zones 6-9) and grows best in partial shade to full sun. For propagation, direct seed outdoors during spring or fall. Mizuna's feathery leaves are edible, making it a versatile addition to salads and other dishes. Regular watering is essential for optimal growth, but ensure the soil does not become waterlogged.
Light
8/10
Water
Moist
Soil
Light (sandy), Medium, Heavy (clay)
Hardiness
6-9
Life cycle
Biennial
Habit
Forb/herb
Mature size
0.3 m tall
Soil pH
5–8
- Propagation
- Direct seed outdoors
- Row spacing
- 2 cm
- Seed viability
- 3 to 7 years
For first-time growers
How to grow Mizuna for the first time
8steps
Start with direct seeding outdoors for a simple and rewarding experience.
- 1
What you'll need
Seeds, a garden plot or container, soil, water.
- 2
Best time to plant
Plant in spring after the last frost or in late summer for fall harvests.
- 3
Soil and container prep
Choose a location with partial sun. Ensure the soil is well-draining and rich in organic matter.
- 4
Sowing or transplanting
Direct seed 0.5 cm deep, spacing seeds about 2-3 cm apart. Thin to 15 cm when seedlings are large enough.
- 5
First two weeks
Keep the soil consistently moist and protect from extreme temperatures.
- 6
Ongoing care
Water regularly, especially during dry spells. Mulch around plants to retain moisture and suppress weeds.
- 7
Harvest or pruning
Pick outer leaves as needed for fresh use. Prune any yellowing or damaged leaves to encourage new growth.
- 8
Common mistakes
Overcrowding, not providing enough water, planting in heavy clay soil, neglecting to mulch.
VIEdible & utility
Edible & utility
Edible parts:FlowersLeaves
Edible uses: Mizuna leaves are commonly eaten raw in salads or cooked as a green vegetable. The flowers can also be consumed, often added to salads or used in soups for a mild, peppery flavor. Typically, the leaves are harvested fresh and used in their natural state, providing a crisp texture and vibrant taste to dishes.
Contextrange · companions · related
VIIDistribution
21 native · 9 introduced
Distribution
21 native · 9 introducedDistribution across4 continents· 21 native· 9 introduced
Europe5 regions
native (5)AlbaniaBulgariaGreeceItalyRussia
Asia6 regions
native (6)IranIraqOmanPalestineSaudi ArabiaTurkey
Americas1 region
introduced (1)United States
Africa6 regions
native (6)AlgeriaEritreaEthiopiaLibyaMoroccoTunisia
Broader regions
native:Transcaucasus, Yugoslavia, Kriti, Lebanon-Syria
introduced:Arkansas, Arizona, Argentina South, Andaman Is., Amur, Altay, Aleutian Is., Alberta
IXSpecimen gallery
1 image
Specimen gallery
1 imageXSee also
8 related
See also
8 relatedPlants you might compare or use together — scored by shared family, common use cases, and growing requirements.
shared use cases
Different families, similar therapeutic role — good for comparing.
XI
Explore further
Companion planting
Health goals
Compare with similar plants
Growing zone
XII
About this entry
- Last updated
- Citation
- How to cite this entry · Submit a correction
Back to the cataloguePlant id · 413264e6-7eff-4b3f-bb9a-f01d500d403e
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