Green of the Week: Mizuna

Green of the Week: Mizuna
—

Let’s explore the magic of mizuna. This brassica is one of the few vegetables native to Japan. Named after the flooded fields in which they grow, the word Mizuna translates to water greens. It packs a vitamin punch; high in A, C, K, and B-complex vitamins. It is also loaded with folic acid, iron, calcium, magnesium, manganese, potassium, zinc and selenium.

Mizuna is identifiable by its serrated edges and feathery leaves with white narrow stems. When harvested at the petite green stage, the leaves are tender and mild and become crisper and more peppery when grown to maturity.

Although there are over sixteen varieties of Mizuna, we have honed in on two varieties that make for vibrant petite greens, Green Mizuna and Miz America, which has a deep ruby red color.

Photo by Sara Thornton