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Mizuna, though often called "Mizuna Lettuce", is not actually a lettuce: it's a member of the cabbage family. It grows about 10 inches wide (25 cm) and up to 18 inches tall (45 cm). Its long stalks have crisp, frilly leaves with serrated, saw tooth edges. The plant is very cold hardy.
From seed, Mizuna is ready to start harvesting in 21 to 40 days, depending upon the variety and where you are. It is a "cut and come again" plant: you can make several cuttings and the plant will keep growing.
Varieties include Early Mizuna, Kyona Mizuna and Tokyo Belle.
The flavour is mildly peppery with a hint of mustard tang. Some find the taste bitter.
Cooking Tips
Younger, shorter Mizuna leaves are more tender and so more ideal for salad than the older leaves. In salads, it is generally used mixed with other greens. In cooking, leaves can be added to soups at the end. In Japanese cooking, Mizuna is sometimes pickled.
Substitutes
Arugula; mustard greens young enough to be used as salad
Also called:  Japanese Mustard Spinach
Spider Mustard Brassica japonica, Brassica sp. Mizuna (Scientific Name)
See Also
Mustard Greens
Other entries for Leafy Vegetables
Branch Lettuce, Dandelion, Endive, Frisée, Greens, Lamb's Quarters, Lettuce, Malabar Spinach, Mesclun Mix, Mizuna, New Zealand Spinach, Potherbs, Rocket, Strawberry Spinach
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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