Description

Native to Japan, Mizuna is one of the mildest mustard greens with bright, piquant flavour. It is high in immune-boosting vitamin C, folate, and iron. It also contains powerful antioxidants linked to decreased cancer risk.

Mizuna’s most appropriate use is as an ingredient within salads, yet it can also be cooked. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.