Mizuna/ Autumn

Mizuna is a Japanese leafy vegetable that grows as a large rosette of feathery leaves. These have a peppery, cabbage flavour, and can be used raw in salads or cooked in stir-fries. The young flowering stems can be cooked like broccoli.

HOW TO GROW

1. Put the gravel and soil pellet into your mug. Plant seed packaging directly into the cup around 6mm deep. Cover lightly with soil and water well.

2. Water regularly to keep the soil moist.

3. Once seedlings emerge, feed weekly with Plant Food.

4. Harvest by snipping or pulling leaves at soil level – this will also help encourage more leafy growth. Otherwise you can harvest the entire heads of the plants after 8 weeks.

Mizuna Salad with Garlic and Bacon

Ingredients

1. one bunch Mizuna (~ 3 cups Japanese mustard greens chopped into 2 inch sections)

2. 2 cloves garlic crushed

3. 2 slices of vegan bacon (fried until crispy then chopped)

4. olive oil

5. 1/2 tsp veg stock powder

6. black sesame seeds (toasted, to garnish)

Method

1. First wash and cut the greens into 2 inch sections.

2. Using a large skillet, on medium high heat, saute the bacon until crispy.

3. When the bacon is done, remove and place on a paper towel lined plate.

4. Immediately add the greens, garlic, and chicken stock powder.

5. Sauté for about 2-3 minutes until the greens appear soft and cooked.

6. Meanwhile chop up bacon into small pieces and mix into the greens as they fiish cooking.

7. Serve while hot!