The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Red Rain Mizuna Mustard Greens
Inventory, bunch : 0
This item was last sold on : 11/21/19
|Flora Bella Organics||Homepage|
Red Rain mizuna has burgundy leaves with serrated edges, soft green ribbing, and a green underside. The leaves are about 6 to 8 inches long and 2.5 inches wide, and they grow in bunches on long stems coming from a central stalk. Red Rain mizuna is a mild-tasting Asian green with peppery undertones, and its stems offer a firm and crunchy texture. It is harvested at both the baby lettuce and mature stages, with the younger leaves being more tender and mild.
Red Rain Mizuna is available year-round.
Red Rain mizuna is scientifically named Brassica juncea var. japonica. In addition to Red Rain, there are several other named varieties of red mizuna, including red streaks and beni houshi, many of which were developed as improved versions of the original red-leafed variety. Red Rain mizuna is grown throughout Asia and certain areas of the United States, and is most likely spotted at local farmer's markets.
Red Rain Mizuna is high in beta carotene, vitamin C, folate, and iron.
Red Rain mizuna is most commonly used in raw applications such as salads, sandwiches, or wraps, and it is a great substitute for mustard greens or even cabbage. It can be used to make pesto, chimichurri, and other herb-centric sauces and spreads. It can also be sautéed, steamed, or lightly fried, and used in cooked applications like soups, stir fries, and curries. Red Rain mizuna pairs well with sesame oil, soy sauce, basil, garlic, lemon zest and juice, ginger, and mint.
Mizuna is one of the 41 protected “Kyo yasai” vegetables grown in the Kyoto Prefecture in Japan, where it is prized for its peppery taste. Red mizuna is often pickled with salt and served as an appetizer, or added to hot pot, known as nabemono in Japan.
Red mizuna was first developed by Tokita Seed Company in Japan as a red leaf version of the already well-known green leaf mizuna, which stands out from other greens due to its unique ability to grow in almost any condition. Red mizuna grows best in cooler, more temperate climates, however it is considered a hardy winter green and is known to withstand everything from artic temperatures to desert heat, making it possible to grow year-round with a fast turnaround.