If radishes overpower you for taste but you like a smidgeon of peppery spice, then our Japanese Mizuna Mustard might be just the solution. The leaves are green with copper freckles and stems are pale green whilst they are Microgreens. But as they age, they are a beautiful jade colour.
Mizuna is often used in Japanese cooking and has been revered in Kyoto before the Meiji era. In winter, Japanese will gather and mix Mizuna into fish soups or rice.
For something different, allow the micro to grow just a little past Microgreen stage until the first true leaves appear. Mizuna true leaves are beautiful and edgy.
You can also replant your Mizuna Microgreens into soil to grow full-size plants for salad leaves.
We are excited to bring you this relatively rare variety – which grows well in Singapore's climate.
Organic and Non-GMO UrbanSproutz Seeds.
Flavour
The taste of these unusual micros is mildly peppery with a gentle mustard undertone. It pairs well with chicken, pork, Japanese meals (e.g. tofu) and perfect sprinkled over a hot soup. It is often found in salad mixes with other exotics like coral lettuce.
Food Suggestions
- Best served fresh and not cooked, and perfect in a salad
- As an accent in savory dishes, especially in Asian cuisine.
- Sprinkled over Pasta / pizza
- Japanese food- on top of tofu or rolled into sushi
Health Benefits
Vitamin A, C, E and K, folate and iron.
Directions
Blackout: 2 -3 days | Harvest: 7 - 12 days
* Grow on Coco Beds, Organic Soil or Coco Wheels
