General Information
Mizuna grows in bunches and has long stems growing from a central stalk. The dark green leaves have deeply serrated edges and have a fringed appearance. The thin, white stems are firm and offer a crunchy texture. Mizuna is harvested at both the baby lettuce and mature stages, with the younger leaves being more tender and milder. Mizuna’s crisp leaves offer a peppery, mildly bitter taste with a hint of sweetness.
Mizuna is a nutrient-dense leafy green and is high in vitamins A, C, and K, folate and iron. It is a source of B-complex vitamins and the essential minerals calcium, magnesium, manganese, zinc and selenium. The greens also contain potassium and antioxidant glucosinolates, which are responsible for the mild pungent flavor of the leaves. It contains the compound kaempferol, an antioxidant shown to help reduce inflammation and lutein, a carotenoid that is beneficial for eye health.
History
Mizuna has been cultivated in Japan since sometime before the mid-19th century. During this time, Kyoto in central Japan was the center of government, where the emperor resided. The diet in the inland region, where there were many temples and shrines, was primarily vegetarian. The varieties and cultivation practices are very unique to the area and were officially protected in 1974. Kyoto Prefecture has a year-round wet climate with short, hot summers and cold winters. Mizuna thrives in temperate, cold-hardy climates and grows best in areas that don’t get below 27 degrees Fahrenheit. Mizuna is used in commercial spring lettuces and baby lettuce mixes can be spotted at grocers and farmer’s markets.
