Dark Purple Mizuna Mustard Seeds | Japanese Heirloom | Non-GMO | Baby Greens in 20 Days

Dark Purple Mizuna Mustard Seeds – Japanese Heirloom

Dark Purple Mizuna is a visually stunning Japanese mustard green bred specifically for microgreens, baby leaf mixes, and full-size salad production. Its leaves emerge with deep red-purple splashes and veining — approximately 25% deep purple, the rest green with purple veins — and the color intensifies beautifully as the plant matures. With a mild, peppery mustard flavor and fast, vigorous growth, it adds both bold color and great taste to salad mixes, grain bowls, and gourmet garnishes.

Less divided than regular Mizuna with broader leaves, it’s easier to harvest and handle than standard Mizuna types. Cold and heat tolerant, slow to bolt — more productive over a longer season than most lettuce varieties. Approx. 18,000 seeds per oz.

Variety Details

• Type: Japanese mustard green — heirloom, open-pollinated, non-GMO
• Leaf: Broad, less divided than standard Mizuna; green with deep purple splashes and veining
• Flavor: Mild peppery mustard, mild and approachable
• Seed Count: Approx. 18,000 seeds per oz
• Baby Leaf: Ready in 20–25 days
• Full Maturity: 40–55 days
• Season: Cool-season annual; cold and heat tolerant
• Bolt Resistance: Slow to bolt — outlasts lettuce in warm conditions
• Container Friendly: Yes — use containers at least 20 inches deep

Planting Guide

• Direct sow in well-prepared, loose soil or start in seed trays and transplant at 3–4 inches tall.
• Cover seeds with ¼ inch of fine soil; keep consistently moist until germination.
• Best sown in cool seasons — spring and fall. In Zones 9–10, provide afternoon shade in summer.
• Succession sow every 2–3 weeks for continuous baby leaf production throughout the season.
• Space full-size plants 4–6 inches apart; sow densely for microgreens and baby leaf cuts.
• For containers, use a pot at least 20 inches deep and mulch heavily to retain moisture.

Harvesting

• Microgreens: Harvest at 3–4 inches, typically 7–12 days after germination.
• Baby leaf: Ready in 20–25 days — harvest outer leaves or cut the whole bed above the growing tip.
• Full size: 40–55 days — strip outer leaves as needed or cut the whole plant; it will regrow.
• Harvest in the morning for best flavor and texture.

Culinary Uses

• Salad mixes — adds striking color and mild heat to spring and fall blends
• Microgreen trays for restaurant and home use
• Stir-fries with garlic, sesame oil, and soy sauce
• Japanese hot pot dishes (sukiyaki, shabu-shabu, yosenabe)
• Grain bowls, flatbreads, and gourmet garnishes
• Salt pickling — traditional Japanese tsukemono preparation