Availability: Occasional in spring, summer, fall or winter.
Storage tips: Refrigerate in a plastic bag. It should last at least a week.
How to eat: Mizuna is a mild green in the mustard family that might be unfamiliar to you. Mizuna is great chopped up in a salad with lettuce and a simple dressing. It is also good very lightly steamed as a bed for fish, pasta, grains, or meat. Or use it in a stir-fry or a soup. Mizuna is very tender, so it will cook very quickly.
How to preserve: First best: Eat it up! Mizuna is pretty perishable, but a good preservation method is making a simple pesto and then freezing it. This would be good on fish or pasta.