BECKI WALKER / Wednesday, May 20, 2009 10:44 PM
Continuing along on our journey
through the land of weird foods you’ll find in the farmer’s market,
this week we’ll taste a green of many names: mizuna. Mizuna
also goes by the names of Japanese greens, Japanese mustard, and California
peppergrass. Botanically, it is classified as
Brassica rapa.
B. rapa is commonly known as “field mustard” or “turnip mustard”
and includes cultivars such as tatsoi, napa cabbage, turnips, and rapini.
When my friend Katie showed
up at my door with a bouquet of freshly-sliced mizuna leaves and told
me what she’d brought me, I gave her a look of disbelief. When
I plucked a leaf and popped it in my mouth, however, I was pleasantly
surprised. The intricate, delicately shaped leaf had a flavor
to match.
More... TAGS: FOOD, green to the last bite, local/organic food, recipes