Mizuna Beni Houshi: A Colorful and Healthy Asian Green

Mizuna beni houshi is a beautiful and nutritious Asian green that deserves a spot in every vegetable garden. With its deep purple stems and green, heavily serrated leaves, this eye-catching plant is packed with flavor, vitamins, and antioxidants. Though new to many Western gardeners, mizuna beni houshi has been grown in Japan for centuries and is an important part of traditional Japanese cuisine.

What is Mizuna Beni Houshi?

Mizuna beni houshi, also known as purple mizuna or red mustard greens, is a cultivar of Brassica rapa, the same species as turnips and Chinese cabbage Like other mizuna cultivars, beni houshi likely originated in China before being brought to Japan, where it has been grown for over 1000 years

The name “beni houshi” translates to “crimson monk” in Japanese, referring to the plant’s striking reddish-purple stems The leaves are a rich green color with a heavily serrated or “jagged” edge Mizuna beni houshi has an upright growing habit, forming tidy rosettes of colorful leaves.

Growing Mizuna Beni Houshi

Mizuna beni houshi thrives when directly sown in the garden. It prefers fertile, well-drained soil and a sunny location. Though tolerant of both cool and warm temperatures, it does best with air temperatures between 60-70°F.

This quick-growing Asian green can be planted in early spring or late summer for fall harvests. The seeds germinate well in cool soil and the plants can withstand light frosts.

Space mizuna beni houshi seedlings 6-12 inches apart in all directions. Keep the soil consistently moist while the seeds are germinating and the plants are young. The mature plants are fairly drought-tolerant.

Harvesting Mizuna Beni Houshi

The beauty of mizuna beni houshi is that both the leaves and stems are edible. The leaves can be harvested as soon as they reach 3-4 inches long. Cut the entire plant or individual leaves as needed, leaving at least an inch of stem to allow for regrowth.

With proper care, you can harvest mizuna beni houshi up to 3 times throughout the growing season. Cutting the plants frequently encourages tender new growth.

Flavor and Uses

Raw mizuna beni houshi has a pleasantly spicy, mustardy bite similar to arugula. The taste mellows when cooked. Both the leaves and crunchy stems make flavorful additions to salads, stir fries, soups, and more.

Here are some tasty ways to use this colorful Asian green:

• Add young leaves to sandwiches and wraps for a peppery crunch.

• Toss chopped mizuna beni houshi into veggie-heavy pasta dishes.

• Sauté the stems and greens with garlic, chili flakes, and soy sauce.

• Mix chopped mizuna into rice or quinoa for an easy protein-packed side dish.

• Use beni houshi leaves as edible garnish for seafood, meat, or tofu entrees.

• Steam or stir-fry the leaves and stems just until wilted to retain their vibrant color.

• Float shredded mizuna on top of miso soup.

Nutrition and Health Benefits

Along with its tangy flavor, mizuna beni houshi provides an abundance of vitamins, minerals, and antioxidants. Highlights include:

• Vitamin C: important for immune health and collagen production. Just 1 cup of raw mizuna leaves contains over 50% of the recommended daily value.

• Vitamin A: essential for eye and skin health. Mizuna is one of the richest leafy green sources.

• Vitamin K: plays a key role in blood clotting and bone metabolism.

• Glucosinolates: antioxidants shown to have anti-inflammatory and anticancer effects. All brassica veggies contain these beneficial plant compounds.

• Anthocyanins: antioxidants that give mizuna beni houshi its reddish-purple pigment. May help protect heart health.

• Potassium, calcium, iron: necessary minerals that many people don’t get enough of.

Clearly, adding more mizuna beni houshi to your diet is a smart nutritional move. This colorful Asian green packs a nutritious, antioxidant-rich punch.

Growing and Cooking Tips

Mizuna beni houshi is one of the easiest nutrient-dense veggies you can grow. Here are some helpful tips:

• Start seeds indoors 2-4 weeks before your last expected frost date, then transplant seedlings outside. This will give you larger plants faster.

• Use row covers or cloches over young plants for an extra early harvest. Just remove the covers once daytime temperatures are steadily above 50°F.

• Harvesting often encourages faster regrowth. Aim to cut greens every 2-3 weeks.

• Wash mizuna right before using since the leaves are delicate and bruise easily. Pat dry before chopping.

• Quick-cook mizuna over high heat to maintain its beautiful color and flavor. Just 1-3 minutes of sautéing or steaming is perfect.

• Raw mizuna stores best when dried thoroughly and kept in an airtight bag in the fridge crisper drawer. It will keep for 7-10 days.

If you’re seeking an easy-to-grow green that packs a nutritional punch, look no further than mizuna beni houshi. This heirloom Asian vegetable offers antioxidants, vitamins, tangy flavor, and vibrant beauty. Plant some mizuna in your spring and fall gardens for a healthy, tasty harvest through the seasons.