With dark purple and red stems and a peppery, piquant and slightly bitter aftertaste, Red Stem Mizuna’s flavor profile is rather mild and sweet.
Like other brassica leaves, Mizuna contains glucosinolates. These compounds give brassicas, like Brussels Sprouts and Cabbage, their bitter flavor 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.