Mizuna | CUESA

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Mizuna

Mizuna probably originated in China but has been grown in Japan since ancient times. It has feathery, frond-like bright green leaves that taste similar to arugula but are milder and sweeter. It’s often eaten raw in salads, but the leaves can also be steamed, sautéed, or pickled.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Mizuna

Salad of Persimmons, Mizuna, Tokyo Turnips, and Toasted Almonds

Jason Berthold, RN74

Roasted Vegetable Salad

Sarah Henkin, CUESA’s Market Chef

Articles about Mizuna

November 21, 2012

A Guide to Asian Vegetables

Do you know the difference between bok choy and tatsoi? Learn more about Asian vegetables at the farmers market.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »