Mibuna
Brassica rapa var. nipposinica
Also known asMibu greens · Japanese mustard greens
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 3–10 (winter low around -40°C)
- Frost
- frost hardy
- Season
- cool (spring/fall)
Growing systems
Root mass: light.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 0.8 |
| vegetative | 3 | 1 | 2 | 1.4 |
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
An easy, fast hydroponic green with excellent cut-and-come-again performance. EC 1.2-2.0 mS/cm. pH 5.5-7.0. Temperature: 10–25°C (cool to moderate; more bolt-resistant than lettuce in warm conditions). Moderate light (DLI 12-18 mol/m2/day). NFT, DWC, raft, or vertical systems. From seed to baby leaf: 3-4 weeks. Full-sized leaves: 5-7 weeks. The thin, strap-like leaves add a unique textural element to salad mixes, distinct from the frilly texture of mizuna. Harvest outer leaves for continuous production; each planting can produce for 6-8 weeks before bolting. Succession plant every 3 weeks. The peppery flavor is milder than arugula and slightly stronger than mizuna, filling a useful middle ground in salad mix flavor profiles. Pest issues are minimal. Mibuna is virtually unknown at Western retail, which represents a novelty opportunity for growers selling at farmers' markets or to restaurants. For Asian salad mix production, the combination of mizuna (frilly, mild) and mibuna (strap-shaped, slightly peppery) creates a visually and gastronomically interesting product.