6 things to know about cooking mizuna
•
Remove stalks before cooking. You can eat them, but they need 1-2 minutes longer to cook than the leaves. •
Mizuna shrinks a lot during cooking, similar to spinach and silverbeet.
•
Leaves cook quite fast – the younger the leaves, the faster – and don’t require much heat.
•
Add to stir-fries, pasta dishes, risotto, or vegetable soup at the end of cooking. •
Use instead of basil in pesto.
•
Toss raw mizuna with quinoa, rice, barley, or any grain, and mix in a lemon vinaigrette.