Red Mizuna
Estimated Inventory, bunch : 0
Description/Taste
Red mizuna is defined by its unique shape, texture and flavor. Its fragile and thin rhubarb colored stems produce crimson-tinged elongated leaves with a saw-tooth shape and a feather-thin texture. The leaves are preferred for their flavor forward notes of mustard and tanginess of sorrel.
Seasons/Availability
Red Mizuna is available in the winter and spring months.
Current Facts
Red mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese leafy type mustard green. It is often sold in seed catalogs under the name "mesclun mix", a spicy blend including European greens such as arugula, orach and radicchio. Red mizuna can also be found in Western supermarkets within pre-packaged and cut lettuce mixes, its uniquely textured and bright flavored leaves mingling with lesser flavored greens such as iceberg, romaine, spinach and mache. In farmers markets throughout the world it is sold in bunches, stems attached.
Applications
Red mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.
Recipe Ideas
Recipes that include Red Mizuna. One
is easiest, three is harder.
