Early Mizuna Mustard Seeds – Japanese Kyona Heirloom, Non-GMO (45 Days)

Japan’s Most Beloved Salad Mustard — Fast, Prolific, and Endlessly Versatile

Early Mizuna (Brassica rapa Japonica group) is a Japanese heirloom mustard originating in the Kyoto region, where it has been grown for centuries as Kyona — a cornerstone of traditional Japanese cuisine. Our selection is a true Kyoto/Kyona type: long, slender stems with deeply serrated dark green leaves, a mild peppery flavor that sweetens with cold, and vigorous multi-branching growth that’s perfect for cut-and-come-again harvesting. Heat-tolerant, cold-tolerant, slow to bolt — one of the hardest-working greens in any garden.

Highlights

• Heirloom, non-GMO, open-pollinated — Kyoto/Kyona type
• Baby greens ready in 21–25 days; full maturity in 40–45 days
• Heat and cold tolerant; bolt-resistant
• Excellent as microgreens, baby leaf, and full-size harvest
• A light frost before harvest adds sweetness to the flavor

Seed Quantities

• 3g packet — approx. 1,000 seeds
• 1 oz — approx. 13,000 seeds
• 4 oz — approx. 52,000 seeds
• 1 lb — approx. 208,000 seeds

In the Kitchen

Mizuna is a staple in Japanese salads, sukiyaki, shabu-shabu, yosenabe, ohitashi, and hariharinabe. Its mild, slightly peppery bite makes it a superb raw salad green and an excellent substitute for kale or mustard greens. Try it tossed with fried tofu and a zesty sesame dressing — a Japanese classic. Also outstanding in stir-fries, soups, and pickled preparations.

Growing Guide

• Sow: Spring after last frost, or mid-to-late summer for fall harvest
• Temperature: Mid 40s°F ideal for early growth; near 70°F for later growth
• Succession plant every few weeks for a continuous harvest all season
• Water at ground level if possible; keep soil consistently moist
• Shade partially in summer heat for fall harvests
• Harvest: Lower branches for ongoing production, or cut the entire plant
• Microgreens: Harvest at 3–4" for the most tender, mild leaves