grundyscribbling: an old fashioned camera (camera)
[personal profile] grundyscribbling

Anyone know anything about mizuna? (I don't.)

P365.3 masterpost

Date: 2022-01-27 05:14 am (UTC)
sulien: Made from a photo I took of Big Lagoon in Humboldt, California, many years ago. DO NOT TAKE. (Default)
From: [personal profile] sulien
Nope, but after googling it, I wish I could grow it here. https://www.mashed.com/386418/what-is-mizuna-and-what-does-it-taste-like/

Date: 2022-01-27 02:00 pm (UTC)
oloriel: photo of a bee hanging from an aquilegia flower, harvesting nectar. (gardening)
From: [personal profile] oloriel
Mizuna is a lot like turnip tops, but with more tender leaves, so you can use them raw in salads as well as boiling or frying them. Same radish-y taste as turnip tops or mustard greens, if you're familiar with those.

That's a very pretty variety, with the purple stems!

Date: 2022-01-28 09:22 am (UTC)
oloriel: photo of a bee hanging from an aquilegia flower, harvesting nectar. (gardening)
From: [personal profile] oloriel
If nothing else, it will look pretty. :D

Date: 2022-01-28 11:58 pm (UTC)
ysilme: Pots with green herbs. (Gardening)
From: [personal profile] ysilme
I wasn't familiar with the name, but I'm doing winter greens for the first time this year, including a mix called "Asia greens". It looks like Mizuma is part of it to go by google pics and what oloriel said. I sewed it in October (two small patches) and cut one of it off once - and it's growing awesomely, the cut-off has fully regrown, too, despite having had frost three or four times for a few days, down to -10°C once. I used it either in salads so far or indeed as lightly shredded greens to be added in a curry, Dal, or stew. I used about a handful each time and didn't notice a particularly intense taste, just enough to make it intersting. Can totally recommend!

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