Brassica rapa Mizuna, also known as Japanese Mustard, has deep green, serrated leaves with a mildly spicy kick. Most people describe it as a little milder than arugula, with more of a juicy crunch. It’s great in salads, as well as quickly wilted in a stir-fry or atop soups like ramen or udon. In Japan, the leaves are also served pickled. Mizuna can be direct-seeded in spring or fall, and takes about 40 days to mature. It can also be seeded in summer, but will bolt more quickly in heat. It does best in full sun, but will tolerate part shade.