New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Mizuna

Mizuna is a leafy green vegetable that is native to Japan. It is a member of the mustard family, Brassicaceae, and is closely related to arugula. Mizuna has a slightly bitter, peppery taste and a crunchy texture.

Mizuna is a good source of vitamins A, C, and K, as well as fiber. It is also a good source of iron, calcium, and magnesium. Mizuna is low in calories and fat, making it a healthy addition to any diet.

Mizuna can be eaten raw, cooked, or juiced. It is often used in salads, soups, stews, and stir-fries. Mizuna can also be pickled or grated and used as a topping for salads or sandwiches.

Mizuna is a versatile and delicious vegetable that can be enjoyed in a variety of ways. It is a good source of nutrients and can be added to a variety of dishes.

Here are some tips for using mizuna:

  • Choose mizuna that is fresh and has bright green leaves. Avoid mizuna that is wilted or has yellow leaves.
  • Wash mizuna thoroughly before using it. Mizuna can be sandy, so it is important to rinse it well.
  • Mizuna can be eaten raw, cooked, or juiced. It is often used in salads, soups, stews, and stir-fries. Mizuna can also be pickled or grated and used as a topping for salads or sandwiches.
  • Mizuna has a slightly bitter, peppery taste and a crunchy texture. If you find the taste to be too bitter, you can blanch the mizuna before using it.