Japanese Mizuna Red organic salad

Japanese Mizuna Red lettuce is part of the Brassica family, and Mizuna Red microgreens are quick and easy to grow, as well as being heat and cold tolerant. Like other Brassicaceae, Mizuna Red is a fast grower with a dark stem and dark green leaves that will turn red the longer it is left to grow.

Scientific research has shown that Mizuna Red microgreens are a rich source of antioxidants, vitamins and minerals that support the immune system and overall health. Mizuna Red belongs to the Brassicaceae family and contains glucosinolates, natural compounds that contribute to the body’s detoxification processes and have potential anti-inflammatory properties.

Mizuna Red microgreens are particularly rich in vitamin C, vitamin K and beta-carotene, which are essential for maintaining healthy skin, strong bones and a well-functioning cardiovascular system. These microgreens also provide a significant amount of anthocyanins, pigments responsible for their deep red-purple color, known for their role in protecting cells from oxidative stress and reducing the risk of chronic diseases.

How can we eat them?

Red Mizuna microgreens have a mild, slightly peppery taste and are best eaten raw in salads, sandwiches or as a garnish for various dishes. They can also be lightly steamed to preserve most of their nutrients. However, excessive heat can reduce their antioxidant and vitamin content.

Organic Red Mizuna seeds may contain traces of soy, mustard, wheat, gluten and herbs.

Store seeds in a cool, airy place, at a temperature between 8° and 20° C, away from bad weather, changes in humidity and direct sunlight.