Mizuna is a Japanese green with a piquant, mild peppery flavor. It has soft, frilly leaves. Although it is spicy, it is usually less so than arugula.
Mizuna can be used fresh in salads, or in stir fry, soup, or steamed dishes. Mizuna is commonly an ingredient used in nabe or Japanese hot-pot. When sauteed, mizuna retains its moisture and sops up any cooking liquid you use, like stock, soy sauce, lemon, or ponzu.
Micro mizuna is a good source of Protein, Niacin and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
As always, no GMOs , no pesticides , no herbicides