Red Stem Mizuna
Known by the scientific name Brassica Rapa Nipposinica, this japanese mustard most likely originated in China but has since migrated and is widely cultivated in Japan.
With dark purple and red stems and a peppery, piquant and slightly bitter aftertaste, Red Stem Mizuna’s flavour profile is rather mild and sweet.
Like other brassica leaves, Mizuna contains glucosinolates. These compounds give brassicas, like Brussels Sprouts and Cabbage, their bitter flavour and prevent the development of certain cancers.
Red Stem Mizuna is best enjoyed raw and mixed together with European greens such as Arugula and Lettuce for a peppery salad. When cooked, stalks and leaves should be cooked separately due to different cooking times.