What seems miraculous it that this green, frilly stuff can be grown in the middle of winter.
Baby mizuma, it’s called – though, there also seemed to be a second type of green mixed in with it. Vibrant and kicky in taste, I’ve eaten it in salad, as well as quickly cooked in olive oil with scallions then tossed with rice pasta. Happy for greenhouses.
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I bet you’ve got some killer salad dressing recipes…..:)