Fact file: mizuna
Discover some interesting facts about this leafy crop.
Mizuna is a versatile, leafy crop with a mild mustard flavour. It can be grown year-round, in the ground or in pots.
A Japanese brassica, it also called kyona or potherb mustard. Not only is it good to eat, it's also looks good as an edging to your veg plot.
It can be grown as cut-and-come-again salad leaves. Alternatively, the mature leaves make a peppery addition to stir-fries.
The young, flowering stems can also be eaten, cooked like broccoli.
Here are some interesting facts about mizuna.
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Did you know?
Mizuna can be pickled. In Japan, they serve it as an appetiser, coated in salt, sugar and rice vinegar.
Nutrition
Mizuna is packed with vitamin C, calcium, iron and folate. It also contains glucosinolates, which may reduce the risk of cancer.
Harvest
You can harvest mizuna in two different ways. Pick the young leaves as soon as they are large enough and add them to salads. Alternatively, leave them to mature and gently steam the leaves or add to stir-fries.
Store
For the best flavour and nutrients, the young leaves should be eaten immediately. However they can be stored in the fridge for up to five days. Don't wash prior to storage to avoid the leaves rotting.
How to grow
Mizuna can be sown all year round. Sow under cover in autumn and winter and outdoors in spring and summer. Choose a spot with some shade and keep watered - sunny, dry conditions will make it bolt. Mizuna also likes space - growing them 45cm apart should produce a large plant that can be continuously picked through winter. Smaller salad plants can be sown 10cm apart.
Our choices
- 'Kyoto' - white stems and feathery leaves
- 'Mizuna' - long green deep cut leaves with white stems
- 'Mizuna Purple' - purple-tinted stems
