Mizuna is of Japanese origin and the slightly sweet tasting leaves can be eaten raw or cooked at any stage from seedling to mature plant. When young, they taste extraordinary good as a salad, but can also be prepared as greens (like spinach) or added to soups. Steamed, the stalks also make a delicious garnish. Japanese mustard will regrow rapidly after being harvested. After the harvest, Mizuna regrows fast and perfectly suits as productive cut vegetables.
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