Mizuna Mustard, mainly known as Japanese mustard greens, Kyona, or Spider Mustard. The vegetable has dark green leaves and the taste of Mizuna Mustard is described as mild and peppery flavor. Mizuna Mustard is a cross between Mustard and Arugula. The flavor is slightly spicy but less than Arugula.
- Kingdom: Plantae
- Order: Brassicales
- Family: Brassicaceae
- Genus: Brassica
- Species: B. Rapa
- Trinomial name: Brassica rapa var. Niposinica
Mizuna Mustard Trivia
- The name Mizuna is a combination of two Japanese words; “Mizu” which means water, and “nu” which means mustard plant.
- The vegetable is included in the group of “fast-growing” vegetables.
- Because of the plant’s feathery appearance, Mizuna looks like a type of fern.
Mizuna Mustard Buying Guide
You’ll know the right Mizuna when you see it. It’s not that difficult to tell.
The leaves of the plant should be bright and fully green. You can notice pretty quickly if they’re fresh or not.
Always avoid Mizuna leaves that are yellowing or drying. The leaves shouldn’t also be wilted.
Mizuna Mustard Production & Farming in Texas
A majority of Asian Greens that we see in Texas are grown by smaller local producers as the larger companies aren’t very certain if it’s profitable enough to grow most of these delicious plants.
The demand for these vegetables didn’t start until Asians came to Texas, mostly to Houston. The popularity began to rise in the 20th century but some larger companies still aren’t sure if they’ll make money growing them.
But, the interest and demand are rising as they’re highly nutritious and have many health benefits. On the plus side, they’re also very delicious.
In terms of pests and diseases, Mizuna doesn’t have the same problems as other Brassica plants. Although, Mizuna does have problems with some of the other pests like flea beetles, slugs, whiteflies, and aphids.
The vegetable’s origin is from China, but today, Mizuna is grown all over the world. It’s been domesticated in Japan since ancient times.
Mizuna doesn’t like the frost so you either plant it in late spring or six to twelve weeks before the first frost of winter for fall crops. The vegetable should be planted in moist and well-drained soil.
These greens in terms of packaging are just like any other greens.
They’re usually sent in large wooden boxes to the stores where they’re either tied to their stems in bunches and sold like that or in plastic bags.
Enjoying Mizuna Mustards
Most of the greens we eat are very versatile. Mizuna isn’t an exception to this. There is plenty of ways to eat this vegetable.
Mizuna can be used in a salad first and foremost, mix it with other greens to get the perfect flavor. The greens can be sauteed, stir-fried, thrown into a soup, used in pasta or risotto.
Rinse and dry the leaves first before wrapping them in a paper towel. Place them in a plastic bag with squeezed-out air and put them in a crisper drawer of the refrigerator. They can store up to five days.
Spicy Tofu Soup with Mizuna Greens is a very popular dish in Korean cuisine. Even though Mizuna is more popular in salads, it can work amazing in many other dishes and this is one of them.
The first step is to heat olive oil on medium heat in a medium pot. Throw in the onions, black garlic, and some salt. Stir occasionally and cook until the onions are caramelized. Add soybean and red chili paste with water and bring it to boil. Make sure that the pastes have dissolved in the water. Add barley and reduce the heat. Let it cook covered for about 30 minutes. Add tofu and simmer for 10 to 15 minutes. Remove from the heat and stir in the Mizuna greens. Serve and enjoy.
Similarly to Kale, Mizuna is low in calories, but still highly nutritious.
They are also an excellent source of vitamins and other minerals:
- Vitamins A, C & K
Mizuna is also rich in antioxidants, protects eye health, and comprises anti-cancer properties.
When Are Mizuna Mustard in Season in Texas?
To find out when Mizuna Mustard are in season in Texas, please check the seasonal chart below. Why is this important? We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost that is concealed from the consumer’s eye. One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. Check other fruit and veg that’s in season in Texas now.