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Red Mizuna

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Red mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese leafy type mustard green. Red Mizuna Facts  

Red mizuna is defined by its unique shape, texture and flavor. Its fragile and thin rhubarb-colored stems produce crimson-tinged elongated leaves with a saw-tooth shape and a feather-thin texture. The leaves are preferred for their flavor forward notes of mustard and tanginess of sorrel. Red Mizuna Description and Flavor  

Red mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cooking times. Mizuna is a common stir fry and soup ingredient, and it can be adapted to most recipes calling for mustard greens or even cabbage. Red Mizuna Cooking  

Recipes: 

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Red mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese leafy type mustard green. Red Mizuna Facts  

Red mizuna is defined by its unique shape, texture and flavor. Its fragile and thin rhubarb-colored stems produce crimson-tinged elongated leaves with a saw-tooth shape and a feather-thin texture. The leaves are preferred for their flavor forward notes of mustard and tanginess of sorrel. Red Mizuna Description and Flavor  

Red mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cooking times. Mizuna is a common stir fry and soup ingredient, and it can be adapted to most recipes calling for mustard greens or even cabbage. Red Mizuna Cooking  

Recipes: 

Red mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese leafy type mustard green. Red Mizuna Facts  

Red mizuna is defined by its unique shape, texture and flavor. Its fragile and thin rhubarb-colored stems produce crimson-tinged elongated leaves with a saw-tooth shape and a feather-thin texture. The leaves are preferred for their flavor forward notes of mustard and tanginess of sorrel. Red Mizuna Description and Flavor  

Red mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cooking times. Mizuna is a common stir fry and soup ingredient, and it can be adapted to most recipes calling for mustard greens or even cabbage. Red Mizuna Cooking  

Recipes: