Green Mustard



5-21 days



21-40 days



4-8 weeks

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Care & Harvest

💡Temperature: Prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter and bolt.


✂️ Pruning:  Green Mustard has a robust root system, so we recommend checking the roots twice a month and trimming any that are brown or extending past the yPod. To delay bolting, cut yellow-flowering stems as they appear. Remove any leaves that turn yellow from age.


🔎 Plant Health: Aphids are a common pest, but you can use our prevention tricks to keep them at bay!


🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 2-3 inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.

Quick Facts

A member of the mustard plant family, Green Mustard has been cultivated in Japan since ancient times, though it most likely originated in China. Despite its history, this mizuna green is relatively unknown in many parts of the world.  

Green Mustard has a peppery, earthy flavor with leaves that hold their shape and add texture to dishes when used raw. Considered by some to be a “superfood”, mustard greens are nutrient-packed, high in fiber, and low in calories. Green Mustard is also high in phytonutrients, vitamins A, C, and K, and is a good source of manganese, calcium, and iron.

Mix the raw leaves with other greens to help tone down the spicy flavor if desired, or steam, sauté, or juice the leaves. Traditionally, mustard greens are cooked with pork. Adding acid such as lemon, and salt, helps balance out the flavor. 

Harvest to Plate Recipe

How To Cook Green Mustard


  • 10 cups mizuna, cut into large bite-sized pieces, washed and spun dry
  • ½ cup chopped chives
  • ÂĽ cup salted peanuts
  • ÂĽ cup unrefined peanut oil, such as Spectrum
  • 3 tablespoons white vinegar
  • 1 tablespoon Bragg Liquid Aminos, soy sauce or Tamari
  • 1 teaspoon sugar
  • Freshly ground pepper, to taste
  • Pinch salt
  • Edible flowers for garnish


Combine mizuna, chives and peanuts in a large salad bowl. Combine peanut oil, vinegar, liquid aminos, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to combine. Pour over the greens and toss to coat. Serve garnished with edible flowers.

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