the.com/mizuna
the salad green that tastes like mustard plotting a quiet, peppery rebellion in your bowl
means A frilly, mild-but-peppery Japanese mustard green eaten raw in salads or wilted into soups and stir-fries.
from From Japanese 水菜 (mizuna), literally "water vegetable" — mizu "water" plus na "greens, leafy vegetable." The name nods to its traditional cultivation in the wet, irrigated fields around Kyoto, where it was grown between waterways. Botanically it's a cultivar of Brassica rapa, the same restless mustard-cabbage clan that gave us turnips and bok choy — which is exactly where that quiet peppery streak comes from.
- origin
- Native to China, perfected and renamed by Japan
- name meaning
- Japanese for water vegetable, grown in flooded fields
- grows fast
- Harvestable in about 40 days flat
- cut-and-come
- Regrows after harvest, giving multiple cuttings
- space crop
- Grown aboard the International Space Station
mizuna greens — japanese feathery mustard green widely cultivated in kyoto prefecture since the edo period, now common in japanese cuisine and specialty markets worldwide
mizuna salad mix — popular ingredient in high-end restaurant salad mixes across north america and europe since the 1990s, prized for its delicate, peppery flavor