Mizuna

Mizuna (Brassica rapa var. nipposinica), also known as Japanese mustard greens, is a leafy green vegetable that belongs to the Brassicaceae family. It is characterized by its serrated, dark green leaves and mild, slightly peppery flavor, which is less pungent than other mustard greens. Mizuna is commonly used in various Asian cuisines, particularly in Japanese and Korean dishes, where it is often served raw in salads or cooked in soups and stir-fries. The name "Mizuna" translates to "water vegetable" in Japanese, reflecting its crisp and hydrating texture. In Hebrew, it is referred to as מיזונה or ירק מיזונה. In Korean, it is known as 깻잎 (kkaennip), although this term can also refer to perilla leaves. Mizuna is rich in vitamins A, C, and K, as well as various minerals, making it a nutritious addition to a balanced diet. It is typically grown in cool climates and can be harvested multiple times throughout the growing season, as it tends to regrow after cutting.