I tried the leafy green called mizuna this fall for the first time, sowing an entire packet of seeds into a broad, low container filled with good compost.
The results have been amazing. The mizuna sprouted right away and now, in mid-November, I am starting to cut it for salads. Delicious: much milder than arugula and with a fork-size leaf that keeps crisp even when dressed. And of course, excess harvest can be added to soups or stews, or used as lettuce on sandwiches. I made up a batch of crab salad (or do tuna or chicken), and served it on a bed of mizuna and some toast points to mop up the rest.
Here’s how I harvest them...use kitchen scissors and a nice open sieve, and just snip across a handful of the leaves. Then fluff the rest to hide that spot, and cut again a few days later.