Re: Mizuna Rei Ddt 324
Higinia Livoti
Possessing dark green, serrated leaves, mizuna is described as having, when raw, a "piquant, mild peppery flavor...slightly spicy, but less so than arugula."[4] It is also used in stir-fries, soups, and nabemono (Japanese hot pots).
In addition to the term mizuna (and its alternates) being applied to at least two different species of Brassica, horticulturalists have defined and named a number of varieties. For example, a resource provided by Cornell University and the United States Department of Agriculture lists sixteen varieties including "Early Mizuna", "Kyona Mizuna", "Komatsuna Mizuna", "Vitamin Green Mizuna", "Kyoto Mizuna", "Happy Rich Mizuna", "Summer Fest Mizuna", "Tokyo Early Mizuna", "Mibuna Mizuna", "Red Komatsuna Mizuna", "Waido Mizuna" and "Purple Mizuna".[5] There is also a variety known as pink mizuna.[6]
Mizuna has been cultivated in Japan since ancient times. Mizuna was successfully grown in the International Space Station in 2019.[7] It grows in hardiness zones 4 to 9, prefers full sun or partial shade, well-drained soil and a pH of 6.5-7.0.[8] It can be grown as a microgreen, sowing every 3 cm, or for its leaves with a 20 cm spacing.[9] It is produced by more than 30 countries around the world, but China, Japan, South Korea, India and United States account for 70% of global production.[10]
While the spaghetti is cooking, chop the bottom of the mizuna stems off and thoroughly rinse. I left the leaves whole, because they are about the same length as the spaghetti. Heat 1/4 cup of the olive oil in a saut pan over medium heat. Add the mizuna and lemon juice with a pinch of salt. Cook until the mizuna is wilted, about 5 minutes stirring frequently. Turn off the heat and leave the mizuna in the pan for finishing.
Toast the breadcrumbs. Heat the remaining olive oil in a small skillet over medium heat. Add the breadcrumbs and toast until crisp and fragrant, stirring constantly. Remove from heat and stir in lemon zest, season with salt and lots of black pepper.
When the pasta is ready, ladle 1/2 cup of the cooking water into the skillet with the mizuna. Drain the noodles then add to the mizuna pan, and turn the heat on low. Toss pasta and vegetables together until combined, turn off the heat and add the breadcrumbs. Season with salt and extra lemon juice to taste. Serve at once.
During these winter days, as you leaf through colorful catalogs and draw up your seed orders, consider trying a vegetable that you have never before grown. Mizuna is an Asian green that is easy to grow and will make a healthy and flavorful addition to your meals.
A member of the brassica family, mizuna (Brassica rapa var. nipposinica) is also called Japanese mustard greens, California pepper grass, and spider mustard. While thought to have originated in China, mizuna has been grown in Japan for centuries. Mizuna means "water greens'' in Japanese. It has been a standard green on Japanese imperial banquet tables, which feature fresh seasonal ingredients skillfully prepared and artfully presented.
The traditional Japanese diet has been largely plant-based. In the early 7th century, based on the Gregorian calendar, Emperor Tenmu banned the eating of meat, fish, and shellfish. Eating fish was later allowed. Meat later became mainly reserved for special occasions. In 794, the capital of Japan was moved to Kyoto. Located on the island of Honshu, Kyoto's climate and geography are ideal for growing vegetables. Many of the traditional vegetables of Kyoto have been continuously cultivated for centuries, and their seeds are passed down from generation to generation. These vegetables are integrated into local customs and ceremonies and are considered part of Japan's traditional culture. In the 1970s, a crisis arose concerning the westernization of the traditional diet of Japan. Kyoto officials began working on a plan to protect their traditional vegetables from extinction. In 1989, 37 heirloom varieties of vegetables (including two extinct varieties) and three "sub-traditional" varieties were branded "Kyoyasai." Only varieties that originated prior to 1868 and are grown in the Kyoto prefecture (district) under strict environmentally friendly practices are eligible for the Kyoyasai branding. Along with mizuna, other Kyoyasai vegetables include Shogoin daikon, Shishigatani pumpkin, Kamo-Nasu eggplant, and Manganji pepper.
Mizuna has long, thin, crisp stems and highly serrated leaves that grow in rosettes. There are several varieties of mizuna, and not all are considered Kyoyasai, 'Early' mizuna and 'Summer' mizuna both have light green stems with darker green leaves. 'Beni Houshi' and 'Japanese Pink' mizuna have purple stems and green leaves. 'Japanese Red Mustard' mizuna has green stems and dark purple leaves. All varieties prefer well-drained soil that is rich in organic matter. Their seeds are best sown directly into the garden. While the ideal germination temperature is 55 to 75F, the seeds will germinate in temperatures as low as 40F. Mizuna is both tolerant of light frosts and very slow to bolt. This makes mizuna an ideal vegetable for early spring or fall planting. Though tolerant of partial shade, it will grow best in full sun, which means at least 6 hours of sun per day. Follow the directions on the seed packet for planting depth and spacing. Apply supplemental irrigation if rainfall has not been plentiful. Mizuna may be harvested at any stage, from baby greens through full maturity. Harvest the entire plant by cutting it off near the ground. Alternatively, use the cut-and-come-again method by cutting the greens 2 inches or more above the ground. This method allows for regrowth and an all-season-long harvest. For best quality, harvest in the morning after the dew has dried but before the heat of the day softens the greens.
Once harvested, wash, bag, and store in a cool refrigerator where it should keep for more than a week. Mizuna can also be blanched and frozen for later use, as you would other greens such as chard and spinach. Both the stems and leaves are edible and nutritious. This green has antioxidant qualities, as it is a cruciferous vegetable in the brassica family. Mizuna is an excellent source of Vitamins A, C, and K-1, fiber, as well as numerous minerals. It is very versatile in the kitchen. Mizuna has a mild mustardy peppery flavor. Eat it raw in salads, especially the tender young leaves. Saut mizuna stems and leaves with onions or garlic as a side dish. It is wonderful in stir fries and is a nutrient-rich addition to soups and stews. Substitute mizuna for basil or spinach in your favorite pesto recipe.
This wonderful Asian green will make an excellent addition to your vegetable garden this year. Even if you do not plant Kyoyasai seeds, whatever variety of mizuna you grow will bring the rich history and culture of Japan, and its flavor, to your dinner plate.
Pesto is a raw sauce, therefore using fresh, and the best quality ingredients will determine how good the end result will be. I always use the same ratio of greens, nuts, cheese, and oil even when I am switching some of the ingredients around. I served this Mizuna Pesto with steak (pictured here), I also used it on top of grilled chicken, and of course my favorite way for a quick weeknight dinner: Pasta!
Toast the sunflower seeds in a dry sauting pan until fragrant, about 2 minutes. Let cool. In a food processor add Mizuna, garlic, sunflower seeds, and parmesan. Pulse few times to mix all the ingredients. Then run the food processor on low, and start adding the olive oil in a thin steady stream until a paste is formed, about 1 minute. Add salt & pepper to taste. Transfer to a serving dish. You can make mizuna pesto ahead of time, and keep in the fridge for up to one week. To preserve the green, top with olive oil to cover the surface before putting it in the fridge.
If serving with pasta. Cook the pasta according to the package. Serve hot pasta in a bowl, add desired amount of Mizuna Pesto on top. Toss the sauce while the pasta is warm until well coated . It will melt the cheese on the pesto, and warm up the oil and garlic. Top with more parmesan cheese and enjoy!
Yummy, I had tons of mizuna growing in my glasshouse and your recipe came up first (and looked good) so I tried it and it was a true success! (although i did not have sunflower seeds so used raw cashews and walnuts instead) Thanks!
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Mizuna stands out from other greens because of its ability to grow in practically any condition. From arctic temperatures to intense heat and everything in between, mizuna is able to grow year-round and can be harvested quickly with a fast turn-around time.
Most of the mizuna health benefits stem from the fact that this green provides a megadose of nutrients, including antioxidants. Antioxidants are compounds that work by neutralizing harmful free radicals, preventing damage to cells and reducing the risk of chronic disease.
Studies have found that mizuna also contains kaempferol, a plant compound that acts as an antioxidant and has been associated with a multitude of health benefits. Kaempferol has been shown to block the spread of cancer cells, protect healthy cells and reduce chronic inflammation.
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