This vegetable of the Chinese cabbage family produces dark wine-red plants with finely cut leaves. Their slightly peppery taste is reminiscent of arugula with mustard accents that become more pronounced as the leaves grow. Its cultivation in a pure stream in Kyoto is said to date back to 1686, hence its name "mizuna" which translates as water and vegetable. It is enjoyed raw in salads or pesto, or cooked in soups, frying pans, steams and marinades. This plant is rich in antioxidants, folic acid and fiber and also provides a good supply of vitamins A and C, and calcium. Originally from Japan, it likes cool temperatures and can withstand cold temperatures down to -12°C. Where the climate is more temperate, it is grown during winter, but in Quebec, it is sown as soon as the soil is worked in spring or when the weather cools down at the end of summer. Its rapid growth allows a good harvest of leaves before the heat sets in and causes bolting. A first thinning is required after 20 days and the first real harvest occurs about three weeks later.
Number of days to harvest: Young leaves: 20 | Mature leaves: 40