I am researching mizuna. It was included in a fall greens mix I grew this year and did very well and tastes great. I had to post a photo and ask the name.
Mizuna is a Japanese name used primarily for cultivated varieties of Brassica rapa (commonly known as field mustard or turnip mustard) or Brassica juncea (mustard greens, Indian mustard and leaf mustard).
The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy, but less so than arugula. It’s used in stir-frys, soups, and nabemono (Japanese steamboat dishes, also known as one pot dishes).
Mizuna is a vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. It has a very nice thick white root that smells spicy. I’m trying the find recipes for mizuna root. It looks like horseradish. Any ideas?