The name for this leafy green comes from the Japanese mizu for water and nu for mustard plant Mizuna greens are decorative adaptable very vigorous and cold tolerant and have a very long growing season. Its vigorous adaptable and.

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Mizuna greens have been cultivated in Japan for centuries.

Mizuna leaves. Mizuna is a mild-flavored Japanese mustard that is commonly grown for commercial salad mixes. This variety has pencil-thin white stocks with deeply serrated leaves. Mizuna is a leafy vegetable which originates from Japan.

Ridiculously easy to grow it re-grows well when harvested as a cut-and-come-again green. However we love it so much here at Tumbleweed Farm that we bundle it up in one large bunch to send it home with our CSA members or farmers market customers. Ad Large Range Of Heritage Varieties Modern Introductions Ideal For Organic Growers.

All The Information On Hand On How To Grow Vegetables Organically. Bunch of Mizuna Japanese mustard leafy green salad. The name mizuna is Japanese and translates as juicy or watery vegetable.

The plant has deeply jagged branched dandelion-like leaves making it ideal for cut and grow again harvesting. The flowering shoots are also edible. While some cultivars also produce purple leaves like Mizuna Crimson Tide this plant is added to gardens almost exclusively for its leaves.

A quick grower small grey seeds quickly sprout into sturdy leaves in small circular clumps. The fringed serrated leaves add decoration and spice to salads. They are likely originally from China but throughout Asia they are considered a Japanese vegetable.

Mizuna can be harvested small as a microgreen or you can wait until leaves are 3 to 4 inches 8-10 cm long. All The Information On Hand On How To Grow Vegetables Organically. The decorative feathery deep green leaves can be used raw in salads or lightly chopped and used in stir fries or added to soups.

The feathery leaves are a good lettuce substitute or a crisp tender adjunct to whatever salad ingredients are available. Types of mizuna Kyona. A red variety of the more common green Mizuna a lovely gently spicy leaf picked early tender and small as a salad leaf or larger as a green leaf for cooking.

It has lobed green leaves and a pleasant bitter taste. Mizuna is a close relative to the turnip but has a flavor all its own. Mizuna is an Asian green often times found in salad mixes.

The highly dissected purple-green leaves take very well to being cut-and-come-again and can be grown around the calendar. Not only is it good to eat its also quite decorative with glossy serrated dark green leaves and narrow white stalks looking good in flower beds and as edging. It was only introduced into the UK in the 1990s but is fast becoming a favourite with gardeners and in the kitchen.

The dark chorophyll-laden leaves contain minerals beta-carotene vitamin C folate and iron. Mizuna greens are foot-tall clumps of green serrated leaves with thin stems. It can be enjoyed raw sautéed steamed or made into a simple pesto.

Ad Large Range Of Heritage Varieties Modern Introductions Ideal For Organic Growers. The flavour is mild the texture juicy and crunchy. This type has dark green rounded leaves and was developed to be more resistant to heat and disease.

Mizuna is one of those strange oriental vegetables which arrived in the West in the last 20 years or so. Use older leaves in stir-fries soups and cooking. Fast growing glossy leaves Becoming increasingly popular it makes a rosette of finely cut leaves and can be harvested over a long season at any stage from small seedlings to large plants a few leaves at a time.

Its similar to Komatsuna but with maroon leaves. Larger mizuna leaves can be harvested but harvest leaves while they are tender and before they grow a bit tough with age particularly in warm weather. Mizuna has a mild flavor with a slight mustardy bite.

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