Green Mizuna
Mizuna, botanically classified as Brassica juncea, is a leafy green belonging to the Brassicaceae or mustard family. Mizuna Facts
Mizuna is harvested at both the baby and mature stages, with the younger leaves being more tender and milder, and the mature leaves being crisp with a peppery, piquant, and mildly bitter-sweet taste. Mizuna Flavor
Mizuna is a nutrient-dense leafy green and is high in vitamins A, C, and K, folate, and iron. It is also a source of B-complex vitamins and the essential minerals calcium, magnesium, manganese, potassium, zinc, and selenium. Mizuna Nutrition
Mizuna greens are best suited for both raw and cooked applications such as steaming, stir-frying, or boiling. The leaves are most often used in salad mixes, specifically mesclun or spring mix, and pairs well with sharp, peppery lettuces and other bitter greens. Mizuna Cooking
Recipes