Mizuna
The more coming of technology, the more coming of problems. One of these is a growing up of world population number. It is true that if there is not enough land, water which is the largest area will become another choice people emigrate to.
The more coming of technology, the more coming of problems. One of these is a growing up of world population number. It is true that if there is not enough land, water which is the largest area become another choice people will emigrate to.

In this time , many activities especially for agriculture would be happened on water . Soiless culture is the latest evolution found in this day. Formerly many plants never found in somewhere become available and provide farmers more profits now. One of these is Mizuna.

What is Mizuna ?

Mizuna or Japanese water vegetable is also well known as Kyona and potherb mustard . This is a Japanese native plant that very popular and always found in many dishes. Mizuna is a narrow white stalks with deep green and saw-toothed leafy vegetable, similar in size and shape to rocket leaves. This is also have a characteristic peppery, cabbage flavour.

Not only is it good to eat, it's also quite decorative, with glossy, serrated, dark green leaves make this looking good in flower beds and as edging.

Uses

Leaf - can be mixed fresh leaves with salads , stir fries and soups.

Seed - dry-roasted and used in curries and pickles.

Sprout seed - can be added to salads , stir fries and soups.

Seasonality

Although being a small greenery, this is also a hardy annual and can be easy cropped during May to November. Mizuna can survive through out the winter if grown in a sheltered spot.

Nutrition

Mizuna is an excellent sources of many essential nutrients such as folic acid, beta-carotene and vitamin C. This is also a rich home to antioxidants help to protect the body from heart disease. In common with the other brassicas like lettuce, cabbage and broccoli , this contains glucosinolates, which give them an intense flavour. Glucosinolates are broken down in the body to form substances that may help to halt the development or progression of some cancers.

Preparation & storage

Wash in clean water for several times and dry thoroughly before cooking. It would be best to preferably pick and use fresh leaves. These will provide more nutrients. Mizuna leaves can be stored for up to five days in a polythene bag in the veggies compartment of a fridge.

Endrophine


Sources :
www.rhs.org.uk
www.bbc.co.uk