A versatile leaf that may be added to salads, soups and stir-fries.
Mildy peppery with piquant, mustardy notes, hardy Mizuna produces abundant, feathery leaves that may be stir-fried, pickled, added to soups or eaten raw as a salad garnish.
For a humble leaf, Mizuna is surprisingly high in protein and vitamins, especially vitamin A, C and K, and has anti-histamine/anti-inflamatory properties. Its magnesium content may assist in relieving high blood pressure, but don’t forget gardening alone is good for that. As if that wasn’t enough you may be interested to know that Mizuna has been successfully grown in space (on the ISS): if they can do it …
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