Mizuna (Japanese 水菜 ‘water greens’). This green leafy vegetable is related to the turnip, which its leaves somewhat resemble. Bright and crunchy in texture, bursting with water (which it is named after).
Mizuna is not only best to eat raw in salads or as garnish for dishes, they are also excellent when chopped and added to soups, pasta, pizza and stir fries.
Mizuna is not only for eating, it can be used as decorative in many Japanese dishes. Its also provides beta carotene, packed with vitamin C enhances the immune system), iron and folate and high in vitamin A. As a diet, it can help to reduce the risk of acquiring cancer as this vegetable contains powerful antioxidants (glucosinolates) that have the capability to keep cancer at bay.