• Organic mizuna (Brassica rapa var. japonica) seeds grow to a long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness. Japanese leafy vegetable mizuna is a member of the cabbage family (Cruciferae) and can grow to 12 inches (30 cm) high. Fresh and crisp characteristic sharp, mildly peppery flavor has made mizuna popular vegetable not only in Japan but all over the world. The biodegradable capsules contain non-GMO, certified organic seeds inside a mineral growth medium.
  • Mizuna is a versatile leafy green with a soft mustard flavor. Mizuna's most appropriate use is as an ingredient in 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.
  • Mizuna (Brassica rapa var. japonica) is a cool season Japanese mustard green that has a similar appearance as wild arugula. It belongs to the Brassica rapa family, which is constituted of field mustards and oil-producing crops such as rapeseed. There are at least sixteen known varieties of Mizuna, differing in textures, colors and flavor profiles. Mizuna is one of a few dozen vegetables known there as "Kyo yasai." These vegetables are called kyo yasai or kyona (Kyoto leafy vegetable), and they have a special place in Japanese history and cuisine.
  • Mizuna is a valuable leafy green in the cold season. With its high Vitamin C, mizuna helps to prevent colds and promote beautiful skin. The dark chlorophyll-laden green leaves of Mizuna offer most of the plant's nutrition which provides beta-carotene and minerals. Mizuna is also high in vitamin A, folate, and iron.
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