Mizuna

Mizuna (Brassica juncea var. japonica) also known as Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens and California Peppergrass.
Mizuna is a Japanese mustard green with dandelion-like jagged edge green leaves with a mild, sweet earthy flavor. It has been cultivated in Japan since ancient times, but most likely originated in China. Mizuna makes an excellent salad green, and is frequently found in Mesclun. It is also used in stir-frys and soups.

Storing and Cooking

Refrigerate in a plastic bag for up to 5 days. Wash and thoroughly dry just before using.

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 recipes:

Mustard Greens