Mizuna produces tight clusters of long, narrow, feathered green or red leaves that have a light mustard flavour. Great in a salad or as a side dish green, lightly cooked and seasoned. Mizuna is high in carotene and vitamin C.
Storage & General Use: Store wrapped in paper or cloth towels, in the vegetable bin, enclosed container or a plastic bag, in the refrigerator up to several days. Simply wash the leaves and trim the root end.
Salad: In a medium bowl, combine olive oil, vinegar, crushed garlic, mustard, your favourite chopped fresh herbs, sugar, sea salt and pepper and whisk together to blend. Toast the baguette slices in a 175°C oven for about 10-12 minutes until crisp. Cut goat cheese into rounds and put a slice on each piece of toast. Meanwhile, place mixed baby greens (tatsoi, mizuna, mibuna, komatsu, bok choy or mustards) in a large bowl. Add just enough dressing to moisten the greens and toss the greens to coat.
Stir Fried: Coat a frying pan with olive oil, place chopped greens (any combination of mibuna mizuna, pak choi, bok choi and tatsoi) in the pan along with thinly sliced carrot and radishes, and crushed garlic. Sauté for about 5 minutes. Add a little water to the pan and cook for another 5 minutes until the carrots and radishes are soft. Add sea salt and ground pepper to taste. Place the sautéed vegetables on top of the cooked rice and serve.
Pesto: Place mizuna leaves in a food process with 2 garlic cloves and pulse to chop. Add ¼ cup grated parmesan, ¼ cup pine nuts and blend to a pulp. With the motor running drizzle in ½ cup olive oil, stopping to scrape down the sides of the bowl, continue processing to form a smooth paste. Season with sea salt and ground pepper to taste.