Mizuna greens are mustard family vegetables, native to the Kansai region of Japan. Their frilly, edged, glossy, deep green leaves have been the favourite of chefs worldwide. Nearly about two dozen different hybrid cultivars of Mizuna greens are developed as seasonal crops in Japan. It is a fast-growing herb which prefers well-drained, sandy, and moist soils to flourish. Seeding is generally done during late summer or autumn for harvesting perfect plants in about 40-50 days.