Salad Leaves, Mizuna
S: March onwards H: As required through summer months
Becoming increasingly popular, it makes a rosette of finely cut leaves and can be harvested over a long season, at any stage, from small seedlings to large plants, a few leaves at a time. The flowering shoots are also edible.
COOKING TIP: Use baby leaves in salads with rocket and parmesan cheese, or stir-fry mature leaves with almonds and garlic, try served with monkfish.