Mizuna salad is a category of green pepper salads, a member of the Brassica family. In other words, it is also called “Japanese cabbage”. The leaves of the plant have jagged edges and look as if they were deliberately cut with scissors. The taste of mizuna salad is unlike other types of salad greens: it is both mild and spicy.
What is Japanese cabbage
Japanese cabbage, lettuce, mustard greens, mitsuna, mizuna, mizuna are all names of plants with carved leaves from the Cruciferous family . The culture does not form a head - only a rosette of leaves and an edible long root.
Cabbage is especially popular in China and Japan and has been cultivated there for several centuries . Widely distributed in Europe, North America, Australia.
The leaves on thin long petioles are collected in a lush and dense rosette . Depending on the varietal characteristics, they are red-brown and bright green in color.
Reference. A large rosette of leaves is formed from apical buds. This plant differs from white cabbage and cauliflower.
The pubescent leaves are non-rigid, have a delicate structure and a slight radish flavor . They are somewhat reminiscent of arugula, but the taste is not as strong. They contain a small amount of mustard oils, so the bitterness is almost not felt.
Mizuna ripens quickly - the crop is harvested 30–45 days after sowing . The culture is frost-resistant: seeds germinate at -2...-3°C. In autumn, plants can withstand light frosts down to -5°C. This allows them to be grown in many regions of Russia from May to September.
Japanese cabbage is cultivated for fresh consumption, prepared for the winter with salt and in marinade . The leaves are placed in salads with meat, vegetables and fruits, sandwiches and sandwiches. Mizuna goes perfectly with soft and hard cheeses.
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general information
First, let's get acquainted with what this representative of the flora is. Japanese cabbage, as the name implies, came to us from the Land of the Rising Sun, although there are suggestions that its homeland is China. In appearance, it consists of thin long stems, which are collected in the form of bunches. The stem has carved bright green leaves. Belongs to the turnip genus.
This plant takes root well in our regions. We perceive it more like lettuce than cabbage. It is worth noting that in its homeland this plant has been used as food for a very long time. Due to the content of a large amount of vitamins and nutrients (phosphorus, iron, calcium, etc.), cabbage is recommended for consumption by patients with cancer and those who have digestive problems.
Popular varieties
Japanese cabbage has only recently gained the attention of Russian summer residents . The most popular varieties are Mizuna Green, Mizuna Red, Mermaid, Emerald Pattern and Dude.
Mizuna Green and Red
Mizuna Green cabbage forms a large rosette of green feathery leaves 35–40 cm high. The early ripening crop is ready for harvesting 40 days after the first shoots. It is characterized by high productivity and pleasant taste.
The Mizuna Red variety has similar characteristics : it forms a rosette of decorative carved purple leaves 40 cm high. The harvest is harvested 30–35 days after germination. The taste is spicy radish.
Mermaid
The mid-season variety was included in the State Register of Russia in 2002 . The plant forms a raised rosette of 45–60 leaves. Height - 35–40 cm, diameter - 65–75 cm. The leaves are green, lyre-shaped, pinnate with a smooth or slightly wrinkled surface. The petioles are white.
The harvest is harvested 60–70 days after the first shoots . The taste of the leaves is pleasant. The weight of one socket is 1–1.5 kg. The yield is high - 5–7 kg per 1 m². The plant is resistant to cold and heat, bolting. After cutting, the leaves grow back.
Emerald pattern
The mid-early variety Emerald Pattern has been included in the register of the Russian Federation since 2015 . The rosette type is slightly raised, diameter is 55–60 cm. The leaves are bright green in color with a pleasant taste. The plant is resistant to stemming.
The weight of one plant is 500–700 g. Productivity is 5–5.5 kg/m² . Leaves are collected 40–50 days after germination.
Dude
The mid-season variety is ready for harvesting 30–35 days after the first shoots . The rosette is erect with strongly dissected green leaves.
The weight of one plant is 350–500 g. 4–6 kg are collected from 1 m² . After cutting, the greens quickly grow back. Recommended for fresh consumption.
Instead of conclusions
Japanese mizuna cabbage has many different names, but it still remains a beautiful and valuable product. Thanks to its medicinal qualities, it is popular in folk medicine. And the interesting spicy, slightly bitter and at the same time soft taste is used to prepare culinary masterpieces. In addition, we should not forget about the decorative qualities of the product, which is why it is grown to decorate parks and gardens.
Sources:
https://tutknow.ru/meal/10782-salat-micuna-yaponskaya-kapusta.html https://www.calorizator.ru/product/vegetable/salad-mitsuna https://foodandhealth.ru/ovoshchi/yaponskaya- kapusta-mizuna/
The benefits of Japanese cabbage
Mizuna contains fiber, carotene, vitamins B1, B2, C, PP, calcium, potassium and iron . Strengthens the immune system, cardiovascular system, improves digestion, and has antioxidant properties.
Important! Low calorie content (16 kcal per 100 g) allows you to include cabbage in your diet when losing weight.
Japanese cabbage is useful for people suffering from cardiovascular diseases and gastrointestinal disorders . Regular consumption of greens prevents the development of iron deficiency anemia.
Possible diseases and pests
Plants of Japanese cabbage in open and closed ground can be affected by bacteria, viruses, and insects. All diseases and list of pests will be characteristic of cruciferous plants. Most often, mizuna suffers from root rot due to excessive watering and invasions of cruciferous flea beetles. Its resistance to clubroot is higher than that of the Peking one.
The fight against diseases and pests of Japanese cabbage comes down to:
- compliance with crop rotation;
- high-quality soil preparation before sowing;
- absence of excessively thick plantings;
- mandatory disinfection of seeds;
- optimization of irrigation regime;
- the use of biological preparations and folk plant protection products.
Considering the early maturity of the crop, the use of pesticides when processing plantings is unacceptable.
Growing
The agricultural technology of mizuna is reminiscent of the technology for growing Chinese cabbage . Sowing work is carried out in early spring and mid-summer.
The culture is unpretentious in care; cold and drought do not interfere with its development . It is recommended to grow mizuna in light, well-drained soil rich in organic matter. The acidity level is neutral - 6.5–7.2 pH.
Mizuna is planted after peas, beans, cucumbers, onions, beets, potatoes, tomatoes, alfalfa, flax, and garlic. Unsuitable predecessors are white cabbage, cauliflower, and broccoli.
Sowing and caring for seedlings
Seeds for seedlings are sown in March - April in individual glasses without subsequent picking . Damage to the root system negatively affects the growth of seedlings.
Purchased planting material is not disinfected - it is treated before packaging in bags. Hand-picked seeds are soaked in a dark pink solution of potassium permanganate for 20 minutes and then dried on a paper towel.
Take a ready-made substrate from a gardening store, disinfect it with a 1% solution of potassium permanganate or heat it in the oven. Plastic glasses or peat pots are filled with moist soil and 2-3 seeds are planted to a depth of 5 mm. The substrate is watered with warm, settled water, the containers are covered with plastic wrap, which is removed after the sprouts appear.
Seeds germinate in 7–10 days at an air temperature of +20…+22°С . The first shoots appear after 8–10 days.
The seedlings are kept on a windowsill on the sunny side and moistened as the top layer of soil dries. Japanese cabbage seedlings do not require special care.
Strengthened sprouts are transferred to open ground at the age of 17–20 days . Planting dates depend on climatic conditions in the region. In the middle zone this is done in April – May.
Advice. For continuous harvesting, cabbage is planted all summer, every 10–15 days.
Holes 10 cm deep are formed on the site, seedlings with a clod of earth are transferred into them , sprinkled with soil and lightly pressed with the palm of your hand. Water with warm, clean water.
Seedless method
Direct sowing is carried out from April to August . In the southern regions, work begins in March, and the crop is grown in heated greenhouses all year round.
Advice. Before sowing, the seeds are mixed with river sand to distribute them evenly on the beds.
Mizuna seeds resemble poppy seeds, so they are sown to a depth of 1–1.5 cm , following a planting pattern of 20×30 cm. The row spacing is 30–35 cm. Shoots appear at a temperature of +3…+4°C. Favorable conditions for plant development are created at +15…+22°C. The plantings are covered with plastic film, which is removed after the first shoots.
Given the small size of the seeds, it is not always possible to maintain the correct interval between them, so the plants have to be thinned out.
Mizuna salad beneficial properties
Japanese cabbage, as the name suggests, came to us from Japan, but some sources call China its homeland. Be that as it may, it has been grown in the East since the beginning of the sixteenth century, and reached Europe only in the twentieth century. In North America, it is called Japanese Lettuce Green and Mustard Green.
In our latitudes, mizuna is no longer perceived as cabbage, but as a salad. In appearance, it most closely resembles arugula and looks like emerald green or dirty red lettuce leaves.
This is one of the subspecies of kale, that is, it does not form a head of cabbage. The carved lace leaves of this plant are a luxurious flower, so it is often used for decorative purposes to decorate gardens and vegetable gardens.
The yellowish flowers are quite small, and its taste is not similar to other vegetable crops. For all its spiciness and pungency, it is quite mild, since mizuna contains less mustard oils than other similar subspecies.
This type of cabbage is distinguished by its early maturity and, thirty-five to forty days after planting, is completely edible.
There are several varieties of mizuna. Most often you can find red mizuna and green mizuna. Also in demand are the Emerald pattern, the Little Mermaid and the Dude.
Rusalochka is a variety of medium ripeness. It got its name due to the bizarre shape of its leaves, somewhat reminiscent of a mermaid's tail.
Dude is one of the early ripening varieties, and it is famous for the fact that after cutting, new leaves grow much faster than in other types.
Growing and care
Growing mizuna does not require a significant investment of time and labor. This plant is unpretentious to soil and temperature conditions and survives even in frosty conditions. Japanese cabbage can be grown both in open ground and in greenhouse conditions.
To properly plant such a plant and obtain a quality product, there are several simple recommendations:
- It is best to plant lettuce in the spring, preferably in April;
- can be planted using seeds or seedlings;
- cabbage has small seeds, somewhat similar to poppy seeds, which must be planted in rows, keeping a distance of thirty centimeters between them;
- after the first shoots appear, the seedlings must be thinned out;
- for better growth after sowing, cover the seedlings with film;
- the best temperature for planting is considered to be 14-20 degrees Celsius;
- after germination of the seedlings, the film should be removed;
- It’s better not to use mineral fertilizers for fertilizing, and you shouldn’t add too much organic fertilizer, since cabbage is capable of accumulating all this in its leaves.
Mizuna is unpretentious in care. Timely and regular watering is important. At the same time, cabbage leaves cannot be poured, as it will begin to rot. You can cut fresh leaves several times a year, and new ones immediately grow in their place.
To control pests, herbal infusions, tobacco dust and ash are used. It is also necessary to periodically inspect the plant for pests. Infected mizuna begins to wither and rot.
Weeding the plant is also important, but timely mulching eliminates the need for this process.
Useful properties and contraindications
Speaking about the beneficial properties of cabbage, one cannot help but recall its valuable chemical composition, which is in many ways similar to Beijing cabbage. Some even consider mizuna healthier than seaweed.
The plant is rich in vitamin A - beta-carotene, which is very good for people with vision problems. It is also good for the skin, promotes its elasticity and softness, and prevents the appearance of acne.
Mizuna contains strong antioxidants that neutralize the harmful effects of free radicals, enhance immunity and strengthen the body's natural defenses against environmental factors.
Mitsuna salad contains substances and minerals that prevent the occurrence of malignant tumors and slow down the growth of old ones. This cabbage is considered an effective antitumor agent.
The leaves of the plant contain phosphorus, potassium, calcium and iron. Potassium deficiency is very harmful to the body, as it helps prevent heart disease. Hypokalemia often manifests itself in convulsive syndrome, arrhythmia, and increased fatigue. Regular consumption of Japanese cabbage reduces the risk of the occurrence and development of such a disease.
With all this, mizuna is a low-calorie product, which also has high nutritional properties. Because of this, it is valued in dietetics and is included in the diet of various dietary programs. It can also be used in the Japanese diet menu.
Eating this salad allows you to normalize the level of cholesterol in the body and removes harmful toxins, waste and heavy metal salts from it. Mizuna contains plant fiber that significantly improves digestion processes.
In Japan, the medicinal properties of such cabbage have long been valued. It helps normalize water and electrolyte balance and accelerates metabolic processes. The vitamins included in its composition significantly strengthen the walls of blood vessels and prevent the formation of cholesterol plaques in them. That is, such a plant must be eaten to prevent thrombosis and atherosclerosis.
Traditional medicine recommends taking Japanese cabbage leaves for vitamin deficiency, anemia, and cancer. It is an effective remedy in the fight against heart and vascular problems.
But this plant also has its own contraindications for use:
- increased individual sensitivity to the components included in its composition;
- excessive and uncontrolled consumption of the product.
Use of mizuna in cooking
Japanese cabbage has a mild, spicy flavor, slightly reminiscent of freshly ground pepper or mustard. Some say they are very similar to arugula. This salad is mainly used in Japanese dishes, but if desired, you can cook absolutely any dish with it.
Most often, Japanese cabbage is consumed fresh, since heat treatment removes a significant part of its beneficial properties. But there are also exceptions. For example, the leaves of boiled mizuna cabbage are often used as seaweed in making sushi.
On New Year's Eve in Japan, a dish called nabemono is often prepared, the main ingredient of which is mitsuna salad. Serve it with sake, beer or green tea.
Beautiful lacy lettuce leaves are successfully used not only for cooking, but also for decorating dishes.
Mizuna can be stored in the refrigerator for up to a week, but it is best to use it immediately after purchase.
Japanese beef with daikon and mizuna
To prepare this delicious salad you will need:
- beef tenderloin – 700 grams;
- mirin – 2 tablespoons;
- soy sauce – 1 tablespoon;
- daikon – 300-400 grams;
- cucumbers – 2 pieces;
- mizuna or arugula – 100-150 grams.
To refuel you need to take:
- rice vinegar and mirin - one tablespoon each;
- soy sauce - three tablespoons;
- sesame oil - one and a half tablespoons.
Cut the beef into two parts, pierce it on different sides, add soy sauce and mirin and marinate for twenty minutes. Place the meat in an oven preheated to two hundred degrees and cook for about twenty minutes. Then remove, cover with foil and leave for five minutes.
Cut the finished meat into thin slices, place in a bowl, add cucumbers and Japanese cabbage, pour over the dressing and stir.
Place daikon, cut into ribbons, into plates and add salad on top. Before serving, drizzle the dish with a small amount of dressing.
Japanese cabbage
To prepare the dish you will need:
- mizuna or arugula - a few leaves;
- lettuce leaves - several pieces;
- hard-boiled eggs - 2 pieces;
- pear and nectarine - one each;
- lemon juice – 1 teaspoon;
- olive oil;
- vinegar.
Cut fruits, cheese and eggs in any convenient way, tear lettuce leaves with your hands. Season with vinegar, oil, sprinkle with lemon juice.
Mitsuna salad - calories, benefits and harm
Mitsuna salad (mizuna) is a subspecies of green pepper salads, a representative of the Brassica family. In another way it is also called “Japanese cabbage”. The leaves of the plant have uneven edges and give the impression that they were specially cut with scissors (see photo). The taste of mitsuna salad is unlike other types of salad greens: it is both mild and spicy.
The birthplace of lettuce is Japan. The people of Japan are famous for their balanced and healthy diet, and mizuna salad is no exception. The chemical composition of the plant is so rich that its regular use can replace many medications.
Unfortunately, it is quite problematic to buy mitsuna salad here, but if you are planning to visit Japan, be sure to try dishes with this wonderful product. On the Pacific coast, Japanese cabbage has been cultivated since the 16th century.
In North America it is called "mustard green" or "Japanese lettuce green."
Growing
Mizuna lettuce can be grown in a greenhouse or in open ground. Mitsuna grows well in greenhouse conditions from early spring until autumn. The plant can be planted by seedlings or seeds. Cabbage seeds are very small, similar to poppy seeds. For Mitsuna, it is advisable to choose fertile soil.
Japanese cabbage grows well after legumes, onions, carrots, tomatoes, beets, and peppers. Planting of seeds should occur at the end of April. In this case, the harvest of green leaves will be available throughout the season.
Mizuna is a frost-resistant crop; only broccoli and Brussels sprouts can compare with it in this regard.
Mitsuna care consists of regular watering. When watering, cabbage leaves should not be overwatered, otherwise the mitsuna will begin to rot.
Japanese cabbage tends to accumulate nitrates, which means that the plant should be fed with fertilizers with a low nitrogen content.
Mitsuna grows green mass very quickly, so its leaves can be cut off until late autumn. Japanese cabbage can be harvested several times throughout the season.
Beneficial features
The beneficial properties of mitsuna salad are similar to those of Chinese cabbage. The plant strengthens the immune system and increases the body's defenses. Mizuna is rich in carotene, which makes it an indispensable product for people with vision problems.
Carotene is needed for healthy skin, it makes it elastic and clears rashes. Carotene is a powerful antioxidant that helps neutralize free radicals.
It should be remembered that even high doses of plant-based carotene cannot replace animal sources of this vitamin.
Mitsuna salad, like other types of salads, is considered an effective product for the prevention of tumors. Mitsuna leaves are rich in phosphorus, iron, potassium and calcium. The plant contains minerals necessary for humans.
Potassium is beneficial for the cardiovascular system; its deficiency, or hypokalemia, is dangerous to health, it is accompanied by muscle cramps, increased fatigue, and heart rhythm disturbances.
Eating salads, including Japanese mitsuna cabbage, reduces the risk of developing hypokalemia and other health problems.
Use in cooking
In cooking, mitsuna lettuce is mainly used in Japanese cuisine. This salad tastes like arugula and can even replace it in salad mixtures. Matsuna has a spicy taste with a characteristic pungency, which makes it similar to freshly ground pepper. Due to the absence of mustard oils, it has a delicate taste, which sets Japanese cabbage apart from other types of lettuce.
Green mizuna leaves are used for decorative purposes to decorate salads and other dishes. Boiled leaves can be used instead of seaweed to make sushi.
Salads with fish, vegetables, seafood - all these dishes go well with mitsuna leaves.
Of course, Japanese cabbage is best used fresh (this way it will retain all its beneficial properties), but if desired, it can be stewed and even fried.
In Japan, the national dish nabemono is prepared from mizuna lettuce. The name of the dish consists of two components: “nabe” - pan and “mono” - things. The whole secret of cooking Japanese stew consists of a special design of the pan, which should be very low and wide. If you don't have a suitable pan, a regular frying pan will work well.
A traditional nabemono pan is made of ceramic, which allows it to retain heat for a long time. The exotic dish is prepared right on the table; for this, a small tile is selected under the pan and nabemono is cooked on it in front of the guests. The Japanese often prepare this dish for the New Year. All family members sit at the festive table and eat nabemono from the same ceramic pan.
Wash down the dish with green tea, hot sake, and beer.
Mitsuna salad is best consumed immediately after purchase, but if necessary, it can be stored in the refrigerator for a week. Openwork leaves can be used not only for preparing exotic dishes, but also for decorating them.
Mizuna salad benefits and treatment
The benefit of Japanese cabbage lies in its biological composition. The low calorie content of mitsuna, as well as its high nutritional qualities, make it possible to classify it as a dietary product.
Regular consumption of Japanese cabbage maintains normal blood cholesterol levels and helps remove salts from the body.
Due to the presence of fiber, mitsuna salad improves the functioning of the digestive tract.
The healing properties of mizuna are known in Japanese folk medicine. In its homeland, cabbage is considered an effective means for regulating water metabolism in the body. The vitamin composition of the plant helps strengthen the walls of blood vessels and protects them from the formation of plaques.
Green leaves of Japanese cabbage should be used for vitamin deficiency, especially in the spring and autumn.
It is recommended to use mitsuna for anemia, cancer, and to strengthen the immune system. It will not be superfluous to use mitsuna for diseases of the cardiovascular system.
Japanese cabbage will appeal to everyone who watches their diet and loves experimenting with exotic products.
Mizuna salad beneficial properties
Source: https://pxim.ru/mizuna-salat-poleznye-svojstva/
Reviews
Reviews from gardeners about Japanese cabbage are positive. Those who tried to grow it were satisfied with the result.
Yana, Orel : “I met Mizuna last year. Weather conditions in our region allow us to plant seeds directly into the ground and not bother with seedlings. Shoots appeared after 1.5 weeks. The greens are lush, bright green, and are not afraid of cold weather. In the summer, however, the beds were attacked by flea beetles. I dealt with it using tobacco dust. The leaves grow back after being cut, so we had a fresh harvest until September.”
Igor, Krasnodar : “I have been growing Japanese cabbage for several years in a row. I really like its taste and appearance. I plant red and green mizuna. Greens are good in summer salads, but they quickly wither after being cut, so it is advisable to eat them quickly. Once I planted it in partial shade due to lack of space in the garden. I don’t do this anymore: the harvest turned out to be small, the rosettes are not so lush. It is better to plant in a sunny place."
Description
Mizuna cabbage is cultivated as an annual and belongs to the Cruciferous family. Close relatives of the culture include Beijing; they have almost the same composition and taste. Cabbage has other names in Australia and America:
- salad;
- Japanese mustard.
Cabbage leaves are placed on elongated thin petioles, which are collected into a luxurious rosette. During development, a compacted bundle is formed. The variety of cabbage determines its color: from green to brownish-red. The splendor and originality of leaf plates deserve attention in garden decor.
The cabbage does not form a fork. The main value of the crop is its nutritious leaves, which grow constantly throughout the growing season.
Small yellow buds during flowering do not enhance the decorative effect of cabbage.
Mizuna is a frost-resistant vegetable. Cabbage prefers well-drained, loose, fertile soil with a pH of 6.5 to 7.2.
Elegant Japanese cabbage
Grow in a sunlit area or in partial shade. Planted after:
- leguminous plants;
- beets;
- tomatoes;
- cucumbers;
- garlic;
- pepper
