Mizuna is a Japanese green vegetable that is gaining popularity in the US. It is in the family of Brassicas which includes kale, rapini or broccoli rabe, broccoli and cauliflower. It is used mainly by Japanese in making soup for New Year celebration as sort of good luck. But its being used now in green salads as part of the mix. It taste just like arugula and frisee at the same time but milder. You can eat the stems too because they are so tender. I like the way the leaves are shaped and would really be a good addition to any dishes. You can saute it as a side dish. I found a new way to use it though. Ever since I bought my juicer, I always include it in making my green juice. I get so excited making my own green juice, I mix spinach, curly kale from my garden, Manoa lettuce that I grow myself too, and mizuna since I have it this time too. It’s the first time I tried planting mizuna. It’s fairly easy to grow to my surprise. I am glad I did because it is full of nutrients like vitamins A, C and K. And like most Brassicas, it is considered one of cancer-fighting food.