A Japanese green with white stems and bright lacy leaves, Mizuna has a texture and flavor similar to arugula, but slightly milder.
Best eaten young as a salad green, or in stir-fries and soups when leaves are more mature. Can be grown as a cut-and-come-again crop where you harvest leaves as needed, or simply harvest the whole head at once.
Grows best in fall or early spring, but tolerates heat well and is slow to bolt. 21 days for baby greens, 40 days for mature heads