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!
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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Date: 2022-01-27 02:00 pm (UTC)That's a very pretty variety, with the purple stems!
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Date: 2022-01-28 01:10 am (UTC)no subject
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Date: 2022-01-29 02:09 am (UTC)