Angela Myammee Pitts Calendar

Mizuna

With some frequency, but not too much to not tire you, you can find some leaves of Mizuna (Brassica juncea var. Japonica) in our boxes, also known as Xiu Cai. The Mizuna is a family of Japanese mustard and dandelion. It is cultivated in Japan since ancient times, but most likely originated in China.

It often found in bags mixed with other leafy vegetables, and gives a characteristic flavor to these mixtures. The mizuna leaves are often those that give a stronger flavor mezclas.Se can consume these fresh in salads, but also lends itself to cooking.

Mizuna, literally means "water leaf" as it was cultivated in waterlogged furrows. It originated in Japan and belongs to the brassica family (brassica rapa v. japonica), so that a relative of the radish, turnips, turnip greens, kale, mustard, etc..

The cultivation of this crop is relatively easy, supports almost any temperature requires always be well hydrated and in Japan is grown almost all year. The mizuna has a flavor reminiscent of pepper (something like the rocket, but lighter), so its refreshing flavor, with a dot as mustard goes great on salads, tossed with pasta, in soups, creams, etc. Mizuna with a lid is made basic home cooking is called "submissive" and that is to mix in a Suribachi (mortar Japan) miso, rice vinegar and sugar, the resulting paste is then mixed with mizuna and is already ready to eat.

The mizuna is rich in vitamin A, C and several other vitamins and minerals and as fiber, protein and iron. It also helps regulate levels of blood cholesterol because of its high chlorophyll content has cleansing properties.