Mizuna is a peppery, fresh and juicy green with deeply cut and fringed leaves. There are green as well as purple varieties. Its pale, tender stems are delicious so cut them up finely and use them wherever you are using the leaves–salads, slaws and even lightly stir fried or pickled.
I like to finely chop mizuna or other greens, mix them with a little olive oil, lemon juice and minced garlic and salt. Then I top soups or stews or plates of grains and vegetables with a generous amount of this zippy, fresh garnish. It adds wonderful texture and flavor.
Mizuna is quite tender so use it within a 3-4 days of getting it. Store it in a plastic bag in the refrigerator.
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