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.
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NC Garden Ambassador at Sow True Seed
Writer Nan K. Chase has written about topics as diverse as the history of Islam and the history of the mini-skirt, about beauty pageants and about nuclear energy. An award-winning investigative journalist, she has written for The New York Times, Washington Post, Air & Space, Southern Living, and many other publications. A long-time gardener, Nan lives in the mountains of western North Carolina.