What’s So Good About… Mizuna?

Mizuna (Brassica juncea ‘Japonica’)
a.k.a. Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens and California Peppergrass.

My Dad suggested I grow some mizuna in my garden this Winter as it’s a hardy plant that will grow anywhere. Oh my goodness! He was right! We now have mizuna coming out of our ears.  So I wanted to investigate this interesting and delicious plant to work out what to do with it.

Mizuna is a Japanese mustard green with dandelion-like jagged edge green leaves with a mild, sweet earthy flavour. It looks a bit like rocket but doesn’t have the same ‘bitey’ flavour.

Mizuna is native to China, though it has been primarily cultivated in Japan. There are at least sixteen known varieties of mizuna -differing in textures, colors and flavor profiles.

How does it help?
Mizuna is:
> Low in calories
> High in folic acid
> High in Vitamin A and carotenoids
> High in Vitamin C
> Contains glucosinolates which are antioxidants that help prevent certain cancers.

Mizuna makes an excellent salad green and it also used in stir-frys and soups. Use it just like spinach!

Use the ‘Search’ tool to find Vegematarian recipes containing mizuna.

Recipes from other sites:
Spicy Cucumber and Mizuna Leaf Salad
Spring Risotto with Mizuna, Asparagus and Fava Beans
Braised Dark Leafy Greens
Mizuna Recipes (Check out the Grilled Mushroom Salad)

What’s your favourite mizuna recipe? Click on ‘Leave a comment’ and share!

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