WHAT IS MIZUNA LETTUCE?
Also known as Japanese mustard greens or spider mustard, Mizuna has a slightly bitter, peppery taste. It’s great whether served raw or cooked like mustard greens! However ironically in its native Japan, it’s usually served cooked or pickled. Often mistaken for arugula (they’re related) with a similar coloring and sharp, pointy leaves. There are 16 different varieties that vary mostly in color (shades of red and green). With all of them though the longer you wait before harvesting the more peppery and bitter the flavor.
WHY IS MIZUNA LETTUCE GOOD FOR YOU?
Much like with their cousins kale and broccoli, this lettuce has many of the same health benefits. It’s low in calories, and rich in vitamins A,C,K and minerals like calcium and iron. And it’s a great source of anti-oxidants!
WHEN IS MIZUNA LETTUCE IN SEASON?
This ingredient is easy to grow having a long growing season and able to tolerate colder weather. In general the younger plants are harvested in the Spring and in the Fall for the larger, more flavorful plants. This plant when cut will continue to grow. So it can be harvested multiple times!
HOW SHOULD MIZUNA LETTUCE BE STORED?
Clean thoroughly, dry and then wrap in a moist paper towel and store in a container that allows some air circulation. Refrigerated they should keep for 4 to 5 days.
WHICH RECIPES WORK BEST WITH MIZUNA LETTUCE?
If you use it as a substitute for mustard greens, try it with some garlic and bacon! Or serve it on its own sautéed with garlic and fish sauce. If you’re looking for a heartier meal that goes with rice and have a wok, try this chicken and mushroom dish! Don’t be afraid to add Mizuna to a salad or just use them as a garnish for a cooked dish. Their bitter flavor can also complement a savory dish that has a slightly sweet sauce for example.