From seed, Mizuna is ready to start harvesting in 21 to 40 days, depending upon the variety and where you are. It is a “cut and come again” plant: you can make several cuttings and the plant will keep growing.
Varieties include Early Mizuna, Kyona Mizuna and Tokyo Belle.
The flavour is mildly peppery with a hint of mustard tang. Some find the taste bitter.
Younger, shorter Mizuna leaves are more tender and so more ideal for salad than the older leaves. In salads, it is generally used mixed with other greens. In cooking, leaves can be added to soups at the end. In Japanese cooking, Mizuna is sometimes pickled.
Arugula; mustard greens young enough to be used as salad