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
Available From
Recipes with Mizuna
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Salad of Persimmons, Mizuna, Tokyo Turnips, and Toasted AlmondsJason Berthold, RN74 |
Articles about Mizuna
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November 21, 2012A Farmers Market Guide to Asian VegetablesDo you know the difference between bok choy and tatsoi? Learn more about Asian vegetables at the farmers market. |
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