I planted mizuna as a fall crop this year, seed sown August 30. It has grown very well, faster growing than arugula, romaine or spinach, for example, sown same date. It is a very frilly 'cut' leaf with a long but tender stalk/rib, 12 inches or so tall, softly arching. Bug free, at least the slugs, caterpillars, harlequin bugs, and white flies are attacking other crops and leaving this alone. I am a 'lazy' fertilizer user, usually hoping my organic practices do enough, but I have used a small amount of high nitrogen 'lawn fertilizer' around the green crops this fall. Had no problem with our first frost of the year, mid November, 26 degrees one night.

Spring of this year, I started purchased mizuna seed indoors, mid January, planted seedlings outside mid March, and plants grew well until beginning to bolt May 4. My brassicas (luckily) flowered at different times. I saved seed from mizuna and others, the mizuna appears to have stayed true. I used my saved seed for this fall crop.

Has a very mild flavor, dark green color, and is more tender to eat raw than a kale. It cooks tender, too. I chop it, entire leaf and stems, and use it in potato and vegetable soups to add greens. Cooks quickly, similar to other basic soup vegetables like carrots. Adds a nice dark green when cooked. Could be a salad green if you like the frilly texture. Chickens like fresh mizuna.

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