Astringent and peppery, mizuna reminds me of arugula as it flavors up my winter salad.

Mizuna is part of the brassica family; and more specifically the brassica rapa family, which also contains things like Napa cabbage and bok choy. Mizuna has the texture and appearance of leaves similar to mustard greens (again, same family) or arugula. The greens are popular in Japanese cooking and in Japanese cuisine are often pickled and then added to foods.

MIZUNA (cooked)

From a culinary perspective, mizuna has a similar texture to the mustard green or arugula. It can be added to salads as an exotic and flavorful green or sautéed in stir-fries, and added to soups and stews.

From a health perspective, mizuna is in the brassica family and as such contains all of the nutrient density that its brassica relatives contain. Calcium, potassium, phosphorus, iron, all contribute to healthy bones, tissue, and blood, as well as nervous system balance. Vitamins A, C, and K and beta-carotene contribute to overall health and wellness. Adding tatsoi to your diet can help manage systemic inflammation, oxidative stress, and boost immune function.