Loose-leaf mizuna at our market stall
Mizuna is used a lot in traditional Japanese cuisine with soups, hot pots, stir fries, steamed or as salad. It has a mild mustard flavour and is a member of the brassica family, like bok choi and broccoli. It has mid-dark green, serrated leaves and can be harvested when the leaves are quite small (perfect for loose leaf salad) or left to grow larger making it more robust for cooked dishes. It's a 'cut and come again' type plant like rocket but eventually it goes to seed, so we have to try to keep the crops overlapping to ensure a steady supply over spring-autumn.
We find people often mistake it for 'wild' rocket because of the serrated leaves, but in fact they look very different next to each other...the mizuna serrations are much pointier and more numerous per leaf and aren't quite as darkly coloured.
Mizuna currently in the field
We mostly use mizuna for lovely fresh salads with a tang! Most of our customers buy it for the same purpose.
Comments
Post has no comments.