Mizuna
This hardy leaf grows all year round and Andy uses it to fill in the hunger gap in his market garden.
With a flavour that is crossed between rocket and broccoli - it is one of the most flavourful raw green leaves you will find.
Referred to as 'Kyo yasai' in Japan - which translates into heirloom vegetable from the Kyoto region. It is commonly eaten with rice.
Suggested uses:
Wash well before use
Eat raw as a salad leaf. Add to salads, pasta, sandwiches
Mix with boiled chunks of potato with sea salt and pesto or garlic butter
Serve with garlic mushrooms and crumbled feta cheese
Mix with sundried tomatoes, olive oil dressing, thinly sliced salad onions and finely diced red/yellow peppers for an anti-oxidant packed snack.
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