This Brassica, related to the mustard family, has serrated, dark green leaves with a narrow white stalk and can be described as having a piquant, mildly peppery and slightly spicy flavor, but subdued compared to arugula.
Mizuna can be used raw in salads and their feathery leaves make an attractive garnish. Mizuna is also great in stir-fries, soups and vegetable components.
There are at least sixteen known varieties of mizuna, differing in textures, colors and flavor profiles. Mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
- Olive oil
- Sesame seeds
- Sweet potatoes