Here's a cold tolerant green that makes a nice change of pace in your salads.
Mizuna is a member of the brassica family (kale, broccoli, cabbage etc.) that is as cold tolerant as the other members of the same clan. It is originally from Japan, where it is generally eaten in soups and other cooked dishes.
We like Mizuna as an ingredient in a mix of salad greens. It tastes like mustard with a peppery note that is reminiscent of arugula. There are a number of varieties on the market and they vary considerably in their spiciness. Most varieties sold at Asian markets are fairly mild, but the variety in my garden has a very hot and sharp flavor that is similar to wasabi in flavor and in kick.
The mizuna in my garden was a late addition and a complete impulse purchase. I saw it at my local garden center in seedling trays and purchased a small plastic flat that I then planted in an open space in my garden. I had no real expectation of harvesting past the late Fall, but my mizuna has now survived many Winter frosts.
If you live in a colder area and want to add mizuna to your garden, you will need to provide protection such as growing it in a greenhouse, cold frame or tunnel.
Simple Recipe Idea: Crab Cakes on a Bed of Mizuna
This is so simple, it's an overstatement to say its a recipe.
- Make crab cakes using a favorite recipe. Our favorite is Mark Bittman's Crabby Crab Cake recipe
- Then place the crab cakes on a bed of mizuna that you've drizzled with olive oil
- The sharp, mustardy flavor of the mizuna makes a good contrast with the sweet/salty flavor of the crab.
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