2621 Ringold Road * Eltopia, WA 99330 * 509.266.4348 * contact@schreiberandsons.com
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MIZUNA |
Elegant, deep green and saw-toothed leaves have a mild yet tangy flavor. This tender green leaf lettuce makes an excellent mix for salads and soups. Mizuna is generally mixed with other lettuces to enhance the appearance, flavor, and nutritional value of salad. The leaves can be added to soups, add the shredded leaves at the end of cooking; the heat of the broth will cook them sufficiently.
MIZUNA HISTORY
Mizuna is a popular leafy vegetable that is native to Japan. One of the Asian greens, Mizuna is a mild Japanese mustard and one of the best known in the United States. A very hardy plant, Mizuna is heat and cold tolerant and thrives in rainy weather. Two to five weeks after planting, the heads called rosettes, are ready for harvest. One plant can produce as many as five harvests during a ten month growth cycle.
MIZUNA NUTRITION
Mizuna is a Japanese mustard green with a mild, somewhat sweet flavor. It’s shape resemebles arugula, but with pointed, jagged edges on the leaves instead of round ones. It is used in mesclun salad mixes, stir frys and soups. Low in calories, high in folic acid, high in vitamin A and carotenoids, high in vitamin C, and contains glucosinolates which are antioxidants that help prevent certain cancers. MIZUNA FACTS
As a raw salad green, pick the leaves when they’re young and tasty. The leaves are very serrated and as the leaves age, they take on a purple tone which will disappear when cooked. Stir fried, Purple Mizuna is an excellent side dish, plus it can be added as an ingredient in a main-dish stir fry. If you leave the stems on when stir frying, they resemble a vegetable-noodle.
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