Mizuna

Brassica rapa var. laciniifolia

Flower name
Mizuna
Scientific name
Brassica rapa var. laciniifolia
Aliasキョウナ, 水菜, 京菜, Mizuna, Japanese mustard greens
Place of originJapan
Place of floweringField
Flowering seasonMarch, April

What is Mizuna

Mizuna (scientific name: Brassica rapa var. Laciniifolia) is a biennial plant of Brassicaceae Brassica lapa species Mizuna varieties, with leaves as vegetables. The stems are white, long and slender, well branched, leaves attached to the stem have small cuts. In April, four flowers like a yellow cross are blooming. Immerse leaves, shallow pickles, water cooked, fried and eat it. It has a shaky jelly texture and an effect to eliminate the smell of meat when it is made into a pot dish.
Mibuna (scientific name: Brassica rapa var. Laciniifolia subvar. Oblanceolata) is similar to Mizuna 's colleagues, and there is no notch in Mibuna leaves.

Generic name: Mizuna, Scientific name: Brassica rapa var. Laciniifolia, aka: kyouna ,Japanese mustard greens, Potherb Mustard, Japanese mustard greens, Place of origin: Japan, Living type: biennial plant, Plant length: 30 to 60 cm, leaf shape: narrow shape, leaf shape: alternate, inflorescence shape: race flower arrangement, flower shape: like a cross Flower color: yellow, flower color: yellow, flowering period: 3 to 4 months, flower size: 1 cm, harvest period: May to June, November to next February, the origin of the name: water between the ridges Usage: Stirred pots, soaked, shallow pickled, fried, fried, salad, included ingredients: Calcium, Iron, Potassium, Carotene, Vitamin C.