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0 Organic red Mizuna seeds to grow as microgreens
Organic red Mizuna seeds to grow as microgreens
Available in 15g or 250g
€2.19
Tax included
Organic red Mizuna seeds for growing microgreens
Red mizunaBrassica rapa var. nipposinica) is the colorful sister traditional Japanese green mizuna. Like it, it belongs to the Brassicaceae family (the Crucifers) and to the species Brassica rapa, "the same as turnip, pak-choi, or Chinese cabbage. The name 水菜 (mi-zuna) literally means"Water vegetable"in Japanese, in reference to its origin in the wetlands of the Kyoto region. The red version, more recent than the green one, is now particularly appreciated by chefs and microgreen enthusiasts for its dual advantage: dramatic color and bold flavor.
🌱 Its uniqueness is its double character. On the visual side, the leaves are finely cut, green-purple, with red veins that stand out elegantly. The color intensifies especially on the underside of the leaves and the young stems - guaranteed dramatic effect. As for the taste, the flavor is spicier and more pronounced than green mizuna, in the category of arugula. Mizuna is chosen when you're looking for character, zest, and contrast. For those who like a bit of a kick.
Specifically, it pairs wonderfully with raw Japanese salads like sunomono with a spicy touch (cucumber, daikon, young raw ginger), fresh seaweed salads (wakame, dulse, crumbled nori) where it reconnects with its place of origin, Asian-style raw bowls (cucumber, avocado, seaweed, black sesame), raw sauces like "vegetable ponzu" (tamari, lime or yuzu, fresh ginger), spicy raw makis (nori, avocado, ginger, microgreens), vegetable tartares with sesame and mild chili, avocado toasts for a peppery and colorful touch, or even green smoothies where the spiciness pleasantly awakens the flavors. A few fresh sprouts just before serving, and the dish instantly takes on a spicy and visually spectacular dimension.
Harvest at : 5 to 7 cm in height
Cycle : 6 to 10 days (quick harvest!)
Quantity per tray : 8 to 9 g of seeds
🌱 How to grow your red mizuna microgreens at home ?
Microgreens are grown on a light and well-draining substrate, and not by misting as with traditional sprouted seeds. For optimal and reproducible results, we recommend our sprouter. GEO Smart Greens from Geo Bavicchi associated with the GEO ceramic pellets (100% natural and reusable substrate).
🌱 The principle is simple:
- Pour the ceramic pellets in the perforated growing tray.
- Evenly distribute 8 to 9 g of red mizuna seeds on the surface, without pressing them in. Good news: no soaking is necessary for Brassicaceae seeds, which are small and germinate easily.
- On the first day, generously spray with water to properly hydrate the seeds.
- Place the container in a bright location, sheltered from direct sunlight.
- Then pour the water into the lower tray: thanks to bottom watering, The substrate absorbs moisture through capillarity, without drowning the shoots or promoting mold.
- Monitor surface humidity (use a supplementary spray if the air is dry).
- Harvest with scissors as soon as your shoots reach 5 to 7 cm. It's ready - and it's quick: only 6 to 10 days.
🌱 The advantages of ceramic pellet substrate: porous structure that retains just the right amount of water, very little water consumed, clean environment, no potting soil that dirties the kitchen, and above all 100% natural and reusable from one culture to another.
🌱 Discover our 8 varieties of microgreens
We offer a complete range of organic seeds for growing microgreens, carefully selected from Geo Bavicchi. From aromatic flavors to spicy and mild, earthy flavors, here is the full list of varieties available in our Biovie catalog:
| Variety | Color of the shoots | Dominant flavor |
|---|---|---|
| Dill (Dill) | Light green, thin stems | Aniseed, fresh |
| Red Swiss chard (Bette à carde rouge rubis) | Purple stems, green cotyledons | Sweet, slightly earthy |
| Chioggia Swiss chard | Pale pink striped stems, green cotyledons | Sweet, subtle |
| Bull's Blood red beet | Bordeaux red, intense purple | Earthy, sweet, sugary |
| Purple kohlrabi | Purple stems, green cotyledons | Sweet, raw cabbage type |
| Green mizuna | Light green, serrated | Slightly spicy, mustard-flavored |
| Red mizuna | Red-green serrated | Spicier, arugula type |
| Tatsoi | Bright dark green, spoon-shaped | Sweet, spinach type |
All our varieties are organic, guaranteed with a germination rate above 95%, and selected at Geo Bavicchi in Perugia, Umbria.
🌱 Below is a behind-the-scenes video at our supplier Geo Bavicchi:
🌱 And the interview we had the pleasure of filming with Dario Bavicchi, who represents the third generation of this Italian family business founded in 1896:
🌱 Why are red mizuna microgreens nutritionally interesting ?
Honestly, what struck me when I became interested in this variety is that it combines two particularly interesting nutritional signatures: the sulfur compounds characteristics of Brassicaceae (the large family of Crucifers, particularly studied by nutritionists), and the anthocyanin pigments which give it its purple color. It's a bit like it combines the nutritional characteristics of cabbage and red cabbage in a single small sprout.
🌱 At what time does the plant concentrate the most nutrients ?
At the microgreens stage, the plant concentrates all the nutrients and vitamins it needs for its own development. Once this stage is surpassed, the plant redirects its energy towards structural growth - leaves, stems, roots - and the concentration of vitamins and antioxidants gradually decreases.
The cultivation durations vary depending on the species, from just a few days to a maximum of two weeks. It is precisely during these very early stages of growth that young shoots concentrate their highest nutritional value, surpassing that of the mature vegetable. Concretely, this nutritional richness is transmitted to your body through the regular consumption of raw sprouts: very small foods with remarkable nutritional density.
The diversity of available varieties - dill, Swiss chard, beetroot, kohlrabi, mizuna, tatsoi... - offers varied flavors and nutritional profiles, perfect for enriching a vibrant daily diet.
- Presence of glucosinolates. Red mizuna microgreens contain Glucosinolates, sulfur compounds characteristic of the Brassicaceae family. These compounds give red mizuna its sharp and mustard-like flavor typical of cruciferous vegetables, which is more pronounced here than in green mizuna.
- Source of anthocyanins. The purple color of the veins and stems comes from the Anthocyanins, plant pigments also found in red cabbage, eggplant, black grapes, or blueberries. Not to be confused with betalains, which are responsible for the red color of beets - chemically, these are two different families of pigments.
- Source of vitamin C. Red mizuna microgreens are particularly rich in vitamin C. Vitamin C contributes to the normal functioning of the immune system, the normal formation of collagen for the normal functioning of the skin, gums, cartilage, and blood vessels, and the reduction of fatigue, as part of a varied and balanced diet and a healthy lifestyle.
- Source of vitamin K. Red mizuna naturally contains vitamin K, which contributes to normal blood clotting and the maintenance of normal bone structure.
- Source of vitamin A (in the form of beta-carotene). Vitamin A contributes to the maintenance of normal vision and the normal functioning of the immune system.
- Presence of chlorophylls and carotenoids. Like all young green shoots, red mizuna microgreens contain plant pigments - chlorophylls, carotenoids - characteristic of fresh and living foods.
- Nutritional density of microgreens in general. A landmark study from the USDA laboratory (Xiao et al., 2012, Journal of Agricultural and Food Chemistry) compared 25 varieties of microgreens to their mature versions and observed on average vitamin and carotenoid contents 4 to 5 times higher to those of adult plants. Microgreens from the Brassicaceae family (mizuna, kohlrabi, broccoli, radish) particularly stand out in this comparison.
- Mineral intake. Mizuna naturally contains minerals such as calcium, potassium, magnesium, and iron. Calcium contributes to normal muscle function and the maintenance of normal bones, iron to the normal formation of red blood cells and hemoglobin, and potassium to the maintenance of normal blood pressure - as part of a varied and balanced diet and a healthy lifestyle.
Here it is. In my view, the decisive argument is not a particular "superpower," but rather the idea that a spoonful of freshly cut sprouts, added to an already healthy dish, naturally enriches your plate with micronutrients - without any transformation, without cooking, without transport. You harvest, you cut, you consume. This is the very definition of living food. And with red mizuna, you add to that a spicy character and a purple color that effortlessly enliven a dish.
Note: Like all Brassicaceae (cabbage, broccoli, radish, turnip...), mizuna contains compounds called "goitrogens" which can, in very high raw consumption, interfere with iodine absorption. For consumption at the microgreens stage (a few sprouts per dish), no specific restrictions are documented. People with thyroid disorders can simply moderate the very regular consumption of raw cruciferous vegetables.
🌱 To learn more about home-growing sprouts, check out our blog articles:
What is the benefit of sprouting seeds ?
What are the benefits of sprouted seeds ?
- Packaging : available in doypack of 15 g (approximately 1 culture) or 200 g (economic format, approximately 22 to 25 crops)
- DDM : 3 years after the production date
- Origin : seeds selected and packaged in Italy by Geo Bavicchi (Perugia, Umbria), a family business specializing in sprouting seeds since 1896, certified organic. Mizuna is a traditional Japanese variety originating from the Kyoto region.
- Botanical variety : Brassica rapa var. nipposinica, purple pigmentation selection (family Brassicaceae)
- Guaranteed germination rate : greater than 95% (each batch tested before commercialization)
- Conservation : away from light, in a cool, dry place
🌱 Packaging quality that matches the quality of the seeds: all our bags are made from materials certified for food contact, moisture-resistant, and indicate the optimal use-by date, weight, and production batch number for complete traceability. The instructions for use are printed in five languages: Italian, English, French, German, and Spanish.
🌱 Frequently Asked Questions About Red Mizuna Microgreens
What is the difference between red mizuna and green mizuna ?
The two varieties belong to the same botanical species (Brassica rapa var. nipposinica), but they are distinguished by their color and their flavor intensity. Green mizuna has a uniform tender green foliage and a sweet, balanced flavor, in the range of a "mild mustard." The red mizuna features purple-tinged leaves—thanks to anthocyanins, the pigments also found in red cabbage or blueberries—and a spicier, more pronounced flavor, in the range of arugula. Visually, one is zen and soothing, the other is more dramatic. In terms of cultivation, the process is identical: 6 to 10 days, 8 to 9 grams of seeds per tray, no soaking.
Why are the leaves purple ?
The purple color of the leaves and veins comes from the Anthocyanins, plant pigments also found in red cabbage, eggplant, black grapes, or blueberries. They should not be confused with betalains, which are responsible for the red color of beets - chemically, these are two different families of pigments, even if the visual effect may seem similar. In red mizuna, the color intensifies mainly on the underside of the leaves and the young stems, and it becomes stronger with good light exposure.
What exactly is mizuna ?
Mizuna is a traditional Japanese leafy vegetable plant.Brassica rapa var. nipposinicaCultivated for centuries in the Kyoto region. Its name 水菜 literally means "water vegetable" in Japanese. Botanically, it belongs to the large family of Brassicaceae (the Crucifers), like mustard, radish, cabbage, or turnip - and more specifically to the species Brassica rapa, the same as turnip, pak choi, and Chinese cabbage. The red version we offer here is a modern selection that pushes visual and taste expressiveness even further.
What is the difference between sprouted seeds and red mizuna microgreens ?
Sprouted seeds are harvested very early (2 to 5 days), at the radicle stage, and are grown in a jar or sprouter with daily rinsing. Microgreens, on the other hand, go further: they are harvested at the cotyledon stage (the first embryonic leaves), between 6 and 10 days for red mizuna, and only the aerial part is consumed, cut with scissors. The cultivation is done on a light substrate - in our case, 100% natural ceramic granules. And with red mizuna microgreens, you get the added bonus of that bright purple hue and the spicy flavor that the sprouted seed does not reveal.
How many red mizuna seeds for a tray ?
Count about 8 to 9 grams of seeds for a standard tray of the sprouter. GEO Smart Greens. The 15 g packet allows for 1 cultivation, and the 200 g format allows for approximately 22 to 25 cultivations - enough to have fresh red mizuna microgreens continuously for over five months.
How long does it take to harvest red mizuna microgreens ?
Specifically, count 6 to 10 days between sowing and harvesting. It is one of the fastest crops in our selection - Brassicaceae (mizuna, kohlrabi, radish, broccoli, mustard) generally have a shorter cycle than Amaranthaceae (chard and beets) which require 10 to 14 days. Harvest when the shoots reach 5 to 7 cm. If you want fresh spicy microgreens quickly, red mizuna is an excellent variety to prioritize.
Is it necessary to soak red mizuna seeds before planting them ?
No, it is not necessary. Unlike chard or beet seeds (which are hard clusters requiring several hours of soaking), mizuna seeds are small, smooth, and germinate quickly without any special preparation. Simply sprinkle them directly onto the substrate, spray generously on the first day, and you're good to go.
Can red mizuna seeds be grown in an Easygreen Light or Sol sprouter ?
For microgreens, it is not ideal. Easygreen sprouters are perfect for classic sprouts (alfalfa, broccoli, lentils, fenugreek...) that are grown by misting or siphon effect, without a substrate. Microgreens, on the other hand, require cultivation on a substrate with bottom irrigation. This is precisely the function of the sprouter. GEO Smart Greens, designed for this process.
Is the ceramic granule substrate really reusable ?
Yes, it is one of its major advantages. After harvesting, you remove the roots, you rinse the clear water pellets, and you can start a new culture. The porous structure of the ceramic retains its absorption capacity over the cycles - up to 5 reuses recommended by Bavicchi. It's frankly more environmentally friendly than a single-use substrate like peat or coco.
How do I store my red mizuna microgreens after harvest ?
The ideal is to cut them just before serving - this way you benefit from all their freshness, bright color, crunchiness, and thermolabile vitamins. If you need to store them, place them in the refrigerator in an airtight container between two sheets of paper towel. They last 3 to 4 days, but their flavor and color remain optimal during the first 24 hours.
How can I incorporate red mizuna microgreens into my daily dishes ?
Some concrete ideas we use at home with Aurélie: in a raw Japanese salad like sunomono with daikon or raw ginger; in a fresh seaweed salad like wakame or rehydrated dulse - mizuna finds its original terroir here; in an Asian-style raw bowl (cucumber, avocado, seaweed, black sesame, lime); in a raw sauce like "vegetable ponzu" (tamari, yuzu or lime juice, fresh ginger); on an avocado toast sprinkled with gomasio (made with sourdough bread or seed crackers); in a raw maki (nori roll stuffed with avocado, fresh ginger, microgreens); on a vegetable tartare with sesame and mild chili; as a garnish for homemade hummus with black sesame; or as a topping on a green smoothie for a spicy kick that awakens. Always add at the end of preparation, raw, to preserve the aromas, vitamins, and the brightness of the purple color.
🌱 Notes for your first crops:
- Red mizuna loves light but hates direct scorching sunlight. A well-lit kitchen works perfectly. Good to know: The purple hue intensifies with good light exposure. - A shoot grown in the shade will be paler than a shoot grown in indirect light.
- The humidity must be constant but never excessive. This is the whole point of bottom watering in the sprouter. GEO Smart Greens : the substrate absorbs just the right amount.
- No need for pre-soaking the seeds, it's a practical advantage of this variety.
- The spicy flavor of red mizuna becomes more pronounced with light - a well-lit sprout will have a stronger taste than one grown in the shade.
- If you see mold appearing (rare with this system), it is usually a sign of excess water or lack of ventilation. Adjust and it will recover.
Warning: The information presented in this document is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
Update: May 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of ""Seaweed in Everyday Life" (Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
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