What is Mizuna?

Mizuna is a dark green leafy vegetable that seems to be originally from China, although it also cultivates extensively in Japan. This plant is mustard in the family and can be used raw in things such as salads or cooked in soups and fries. Some markets can carry Mizuna, especially in the winter months, when there is a lack of production and can also be grown at home if you have a small foam box or garden. This salad green is also known as Japanese mustard, Kyona, Potherb mustard or Xiu Cai, depending on the area of ​​the world where one travels. Mizuna has a slight taste, which is almost sweet, with a slight hint of mustard thong. When it is fresh and in good condition, the plant is fresh with a clear, pure taste and a hint of crisis, adding texture and taste to the meals in which it is included.

Mizuna grows in the form of long, gloomy leaves that are dark green and very shiny. The leaves have bright white stems; The combination of green and white reminds of some people side of Choy,Related green. Many people like to use Mizuna in salads or as a decoration for other meals, but can also be chopped and added to soups, mixing fries and pasta. Mizuna is very nutritious, just like other Brassicas relatives, making it an audio supplement to the diet.

This plant is very tolerant, so it is popular with gardeners in cold areas. It is also nice to have in the winter, when it is sometimes difficult to find and some people find themselves long for leaf green because of the tendency to eat a lot of fats and starch in winter, when other foods are rare. Some chefs also appreciate the versatility of Mizuna.

If you choose Mizuna in the store, look for CRISP volumes without signs of coloration or slime. Before use, keep Mizuna wrapped in a vegetable socket for three to four days and be sure to wash it before use. If you want to grow mizuna at home, sow the seeds in reasonably warm, insulated parts of the garden and keep them well connected and thinned to stimulate ROvniometer healthy growth. Harvest the misery as needed and if you want to grow in the next year, let several plants go to the seed.