Organic Mizuna

Grown in Lazio, ready to use raw or lightly blanched

Crisp, jagged leaves with a peppery note reminiscent of rocket but gentler.

Organic Mizuna: Authenticity and Artisanal Flavor

Mizuna is recognizable at first glance: thin, deeply jagged, almost feathery leaves of a bright green color, gathered in heads with crisp white stems. On the palate, it's a surprise—it has the freshness of a salad combined with a peppery, slightly mustardy note, reminiscent of arugula but decidedly more delicate and without a bitter aftertaste. The stems add crunch, and the leaves melt in the mouth. It's a leafy vegetable from the cruciferous family, a cousin of mustard and cabbage, and has a significant practical advantage: it can be eaten both raw and cooked, completely changing its character depending on how you treat it. This mizuna is organically grown in Lazio, so it arrives on the table within hours of being picked.
 
 
 

The roots of this vegetable are found in the rice fields of Kyoto.

The name says it all: in Japanese What's up means water and na Vegetable, literally "water vegetable." It originates in the Kyoto region, where it was traditionally grown among irrigated rice fields, in moist soil that few other vegetables tolerate. It is a hardy plant and remarkably cold-hardy, capable of growing even in cold seasons when little else grows, and for this reason it has been a staple of Japanese winter cuisine for centuries, in soups and pot-roasted dishes. In recent years, it has also spread to Italian gardens, where it has found a welcoming climate and become one of the most popular salads for those seeking flavors that are different from the usual lettuce.
 
 
 

Choosing Mizuna means taking care of yourself

Like all cruciferous vegetables, mizuna is rich in glucosinolates, the sulfur compounds responsible for its peppery flavor and the subject of considerable nutritional research. It's also a good source of vitamin C, vitamin K, folate, beta-carotene, and iron, with very few calories and a high water and fiber content. Its advantage over other, more "challenging" cruciferous vegetables, such as cabbage and broccoli, is its lightness: eaten raw, it's not heavy, and it's generally well-tolerated, even by those who have trouble digesting cooked mizuna vegetables.
 
 
 

How to Best Use: Mizuna

• RAW, IN SALADS THAT DON'T BORE: this is its best use — simply season it with Slow Food® Organic Sesame Seed Oil and a few drops of Biodynamic unfiltered apple vinegar, completing with Organic Shelled Almonds toasted and roughly chopped.
• JUST BLEACHED, IN SOUPS AND HOT DISHES: add it at the last minute to a broth or soup Organic DOP Sant'Andrea rice, with a little piece of Fresh Biodynamic Ginger: the heat softens the peppery note and makes it sweet, without losing the crunchiness of the stems.
• IN SANDWICHES, CANAPÉS AND ON FINISHED DISHES: it replaces rocket and lamb's lettuce in any sandwich, it goes very well with Organic Tofu and Courgette Cream spread on the Semi-wholemeal Country Bread, and a few leaves placed at the last minute on a pizza, pasta or baked fish adds freshness and colour.

Food container

Store in the refrigerator, in the crisper drawer, preferably wrapped in a cloth or slightly damp paper towel, not in a sealed plastic bag. This delicate leaf should be consumed within a few days of purchase, when the stems are at their most crispy. Wash it only shortly before use, in cold water and without soaking, then dry it thoroughly—or spin dry—so that the seasoning sticks to the leaves instead of running off. If it appears a little wilted, soak it in cold water for a few minutes to revive it.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 90 kJ / 21 kcal
• Fat: 0,3 g
• of which saturated fatty acids: 0,04 g
• Carbohydrates: 2,1 g
• of which sugars: 1 g
• Fiber: 1,8 g
• Protein: 2,2 g
• Salt: 0,02 g

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