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Mizuna has a delicate and slightly peppery taste.
Brassica rapa var. nipposinica


Mizuna, also known as Japanese mustard greens, has a delicate and slightly peppery taste. Its tender leaves can be eaten raw or cooked, and it pairs well with a variety of flavors. Try adding Mizuna to salads, stir-fries, soups, or sandwiches. You can also use it as a substitute for arugula or spinach in any recipe.


East Asia

Herb Care

  • Mizuna can be harvested when the leaves are about 3 inches long
  • Mizuna leaves can be harvested by cutting the outer leaves with scissors or a knife. Leave the center leaves intact to allow for new growth.