This Japanese green is delicious in salads.
- Green, lacy-edged leaves
- Narrow white stems
- Spicy flavor
This variety will grow well in most regions of the United States.
The Story of Mizuna
Mizuna has been grown in Japan and China for centuries but has only become popular in the United States in the last few decades.
It is related to turnips, Napa cabbage, and other members of the Brassica rapa family.
Put it on the Dinner Table
This variety works for
- Fresh eating
Mizuna is a wonderful addition to salad mixes where it’s mildly peppery flavor can replace arugula. The leaves are crisp and fringed.
The Japanese are known to pickle the leaves, but we recommend adding them to Asian soups or stir-fries.