Mizuna - How to Cook and Grow

Gourmet Food Source
Food Matters
Wine Notes
Home Grown
Chef's Source
Book Reviews
A Japanese salad leaf of striking appearance. The leaves are similar to endive but without the bitterness.

How to Grow
Can be sown outdoors from March to August or in individual seed trays before transplanting thirty centimetres apart. Very quick and easy to grow they can withstand some frost without damage. Cut the leaves as required and they will regrow for up to four cuts making them a good and cheap commodity for the kitchen table.

How to Cook
Use in any number of salad leaf combinations or as the main leaf in an Asian salad. Try combining the leaves with strips of hot seared beef, some spring onions and a classic Vietnamese dressing or Thai salad dressing

(see also Global Food Market)

Content and picture Miles Collins