Mizuna | |
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Species | Brassica rapa var. nipposinica |
Cultivar | Mizuna |
Mizuna (ミズナ(水菜), "water greens"), kyouna (京菜), [1] Japanese mustard greens, [2] [3] or spider mustard, [2] is a cultivar of Brassica rapa var. niposinica.
Possessing dark green, serrated leaves, mizuna is described as having, when raw, a "piquant, mild peppery flavor...slightly spicy, but less so than arugula." [4] It is also used in stir-fries, soups, and nabemono (Japanese hot pots).
In addition to the term mizuna (and its alternates) being applied to at least two different species of Brassica, horticulturalists have defined and named a number of varieties. For example, a resource provided by Cornell University and the United States Department of Agriculture lists sixteen varieties including "Early Mizuna", "Kyona Mizuna", " Komatsuna Mizuna", "Vitamin Green Mizuna", "Kyoto Mizuna", "Happy Rich Mizuna", "Summer Fest Mizuna", "Tokyo Early Mizuna", "Mibuna Mizuna", "Red Komatsuna Mizuna", "Waido Mizuna" and "Purple Mizuna". [5] There is also a variety known as pink mizuna. [6]
Mizuna has been cultivated in Japan since ancient times. Mizuna was successfully grown in the International Space Station in 2019. [7] It grows in hardiness zones 4 to 9, prefers full sun or partial shade, well-drained soil and a pH of 6.5-7.0. [8] It can be grown as a microgreen, sowing every 3 cm, or for its leaves with a 20 cm spacing. [9] It is produced by more than 30 countries around the world, but China, Japan, South Korea, India and United States account for 70% of global production. [10]