Mizuna Red Streaks Mustard Seeds | Japanese Heirloom | Non-GMO | Heat Tolerant | Salad Green

Mizuna Red Streaks Mustard Seeds – Japanese Heirloom

Mizuna Red Streaks is a striking Japanese mustard green that combines the signature mild, peppery flavor of traditional Mizuna with beautiful red-splashed, deeply serrated leaves. Fast-growing and visually dramatic, it adds bold color and a delicate mustard kick to baby leaf salads, mixed greens, and stir-fries. Its excellent heat resistance and slow-bolt habit make it far more productive over a long season than standard lettuce varieties.

Native to East Asia, Mizuna (Brassica rapa Japonica group) — also known as kyona or shui cai — is a cornerstone of Japanese cuisine and has earned a place in gardens worldwide for its versatility, productivity, and cut-and-come-again growth habit. Approx. 17,000 seeds per oz.

Variety Details

• Type: Japanese mustard green — heirloom, open-pollinated, non-GMO
• Leaf: Deeply serrated, dark green with vivid red streaks and splashes
• Flavor: Mild, delicate mustard flavor with a pleasant peppery kick
• Seed Count: Approx. 17,000 seeds per oz
• Heat Tolerant: Yes — slow to bolt compared to standard lettuce
• Cold Tolerant: Yes — suitable for year-round growing in temperate climates
• Growth: Vigorous, multi-branching, cut-and-come-again
• Harvest: Microgreens through full-size plants

Planting Guide

• Sowing times: February–April (spring) and August–October (fall/winter)
• Direct sow in rows or blocks; can also be started under cover for winter cropping.
• Thin seedlings to 4–6 inches apart for full-leaf production; sow densely for microgreens or baby leaf.
• Succession sow every 2–3 weeks for a continuous harvest throughout the season.
• Keep soil consistently moist; water at ground level to minimize disease.
• Provide partial shade in peak summer heat to slow bolting and preserve flavor.

Harvesting

• Microgreens: Harvest at 3–4 inches — typically 7–12 days after germination.
• Baby leaf: Ready in approximately 21–25 days.
• Full size: 40–45 days from sowing.
• Cut outer leaves or the whole plant at 1 inch above soil level — it will regrow for multiple harvests.

Culinary Uses

• Fresh salads — baby and full-size leaves add color and mild heat
• Sukiyaki, shabu-shabu, yosenabe, and hariharinabe (Japanese hot pots)
• Ohitashi (blanched and seasoned with soy and sesame)
• Stir-fries with garlic, ginger, and soy sauce
• Salt pickling — a traditional Japanese preservation method
• Garnish for soups, noodles, and grain bowls