MicroVerdes.
Fresh trays
Organic green mizuna cropMicroVerdes · Grown for the plate
Illustrative crop image; each harvest may look different.

Organic green mizuna

Brassica rapa var. nipposinica

Fresh green mizuna with a light mustard bite and a crisp finish for salads and bowls.

AvailableOne living 20 × 14 cm tray · Pay after delivery
€7.00

Flavour

Gently spicy, fresh mustard-green character.

On the plate

Salads, wraps, noodle bowls and sandwiches.

Two ideas for this crop

Examples of bringing its flavour and texture to your menu. Adapt the preparation and quantity to your kitchen.

Lobster, citrus and green mizuna. Suggested plating with Organic green mizuna.
Generated illustration of a suggested plating.
Recipe idea

Lobster, citrus and green mizuna

A shellfish salad with avocado, cucumber and lightly dressed young leaves.

What the greens add

The green leaf adds texture and a gentle mustard note to sweet shellfish and creamy avocado. Serrated edges give the salad definition.

At the pass

Do not soak mizuna in the dressing; the leaves should retain volume and be easy to eat.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • Illustrative 1-portion build: 70 g cooked lobster meat
  • 35 g avocado; 25 g cucumber; 15 g orange segments
  • Dressing: 6 ml olive oil, 3 ml yuzu or lemon juice and salt
  • 1 thin toast, optional
  • 8 g organic green mizuna baby leaf, adjust for leaf size

Suggested preparation

  1. Cook lobster using the kitchen's procedure, cool and cut the meat; prepare fruit and vegetables.
  2. Emulsify the dressing and season shellfish; arrange avocado, cucumber and orange.
  3. Very lightly dress mizuna at the pass and place beside the lobster; add toast last.

Another possibility

Use cooked king prawns instead of lobster, retaining avocado and citrus. Balance the acidity before dressing the leaves.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Illustration of seared scallops, grapefruit and green mizuna.
Generated illustration of a suggested plating.
Recipe idea

Seared scallops, grapefruit and green mizuna

A warm browned-scallop starter with a small citrus salad of young mizuna.

What the greens add

Mizuna's mustard note and texture provide contrast to sweet shellfish and butter. Green leaves make the fresh part of each bite visible.

At the pass

Place leaves beside scallops, leaving browned surfaces visible and keeping them out of hot butter.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • Illustrative 1-portion build: 3 cleaned scallops, about 90 g
  • 25 g grapefruit segments; 20 ml grapefruit juice
  • 10 g butter; 5 ml olive oil; salt
  • Fine lemon zest to taste
  • 6 g organic green mizuna baby leaf, adjust by tasting

Suggested preparation

  1. Reduce grapefruit juice to concentrate its flavour, cool and mix with some oil; balance bitterness and acidity.
  2. Dry scallops well, brown in a pan and complete cooking using the kitchen's validated procedure.
  3. Plate scallops and segments; barely dress mizuna at the pass and add off the heat, with a little zest.

Another possibility

Use orange and lemon if the available grapefruit is too bitter. Balance the dressing before applying it to leaves.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Explore all recipe ideas

The “organic” wording in the name identifies the seed selection in the catalogue. It does not on its own certify the harvested tray as organic.

On your menu

Green mizuna baby leaf brings serrated leaves and a mustard edge to salads, wraps and bowls.

Finishing the dishTaste the leaves with the dressing and decide whether they belong in the mixture or as a small finish.

Three ideas to start with

  1. Add leaves to a roasted vegetable wrap with chickpea cream.
  2. Try a small mixture with noodles, cucumber and ginger dressing.
  3. Finish a potato and apple salad with a gentle vinaigrette.
Taste your harvest and adjust the portion to your dish.
How does it differ from organic purple mizuna?

Both are gently peppery baby leaves; purple mizuna adds purple colour. “Organic” identifies the seed selection, not certification of the finished produce.

More about this variety

Green serrated leaves add a fresh mustard-green note and a little crunch. Tuck them into wraps or scatter over noodles and salads at the end of plating.

Texture and colour

green serrated leaves · crunchy

On the plate

Tuck into a rice-paper roll or scatter over noodles dressed with sesame and citrus. Add at the end so the leaves retain their crispness.

Japanese · Southeast Asian

Format
Living 20 × 14 cm tray
Harvest stage
Baby leaves
Edible portion
Leaves and tender stems cut above the growing medium; roots left behind.
Restaurant delivery
Confirmed with you after your order request.

Tray dimensions do not represent a fixed edible weight.

Tasting notes are a guide; each harvest can vary.

Next crop: Organic purple mizuna →

Your selection

Total per delivery0,00 €

We’ll confirm your preferred date after you request an order. Payment is after delivery.

Thank you.

We have your tray request and will contact you to confirm the first delivery. You’ll pay after delivery.

Order reference

Were you looking for something else?