Mizuna are attractive, dark green leaves on long, white stems. You can use them uncooked in salads or add to a stir-fry. It has a bitter, peppery sort of taste to it.
Sow the seeds all year round, thinly in a prepared seed bed 0.5cm (1/4in) deep in rows 25-30cm (10-12in) apart. Keep soil moist . Sow seed in sucession every 2-3 weeks for a continuous supply of fresh young leaves. Cut leaves from each plant leaving some leaves on each so they re-grow. You will often get 3-4 cuttings per plant.