Mizuna Recipes


Availability: Occasional in spring, summer, fall or winter.  

Storage tips: Refrigerate in a plastic bag. It should last at least a week.

How to eat: Mizuna is a mild green in the mustard family that might be unfamiliar to you.  Mizuna is great chopped up in a salad with lettuce and a simple dressing. It is also good very lightly steamed as a bed for fish, pasta, grains, or meat.  Or use it in a stir-fry or a soup.  Mizuna is very tender, so it will cook very quickly.

How to preserve: First best: Eat it up!  Mizuna is pretty perishable, but a good preservation method is making a simple pesto and then freezing it.  This would be good on fish or pasta.

  • Cooking oil
  • 1 cup scallion, onion, or leek, chopped
  • ½ cup uncooked white rice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1-2 cloves garlic, minced
  • 1 TBLS fresh ginger root, minced
  • Fresh or dried hot pepper, optional
  • ¾ - 1+ cup broth or water
  • 1 pound greens, chopped
  • 1 cup cilantro, chopped
  • Salt and pepper to taste
  • Yogurt or lemon juice for serving

Sauté onion in oil 3-4 min. Add rice, spices and sauté 2-3 min. Add broth and simmer covered 10 min. Add greens, cilantro, and extra broth if needed. Simmer covered until tender, approx 20 min. Add salt and pepper. Serve topped with yogurt/lemon juice.

  • 1/3 lb. mizuna, chopped
  • 1-2 cups kohlrabi, grated or spiralized
  • 1 cup apple, julienned or grated
  • 3/4 cup walnuts, chopped
  • 1/2 cup cheese of choice(feta, goat cheese, etc.) crumbled or grated
  • Juice of one lemon
  • 1/4-1/2 cup olive oil
  • Salt to taste

Toss mizuna, kohlrabi, apple, walnuts, and cheese together. Whisk lemon juice, olive oil, and salt together and pour over salad.