refrigerating them. Store in a perforated plastic bag, or wrap in paper towels and store in a plastic bag. Preparing Wash and dry the mizuna before using either as a garnish or salad green. Nutritional & Medicinal Properties Like most members of the cabbage or Brassica family, mizuna contains carotene, calcium, vitamins A and C as well as minerals. Culinary Uses Because of its decorative appearance, mizuna is usually served as an edible garnish for Japanese food. It can also be added to Western-style mixed green salads.
Mustard Cabbage is most commonly eaten in the cooler countries of northern Asia, though it is also found in Chinese communities elsewhere in Asia. There are around ten cultivars of this particular cabbage(Brassica juncea var. rugosa), but only two are widely available. These are Swatow mustard cabbage (dai gai choy in Cantonese, also known as heart or wrapped mustard cabbage) and bamboo mustard cabbage (jook gai choy).
Appearance & Flavor Swatow mustard cabbage has a firmly packed, rounded head with very broad stems. It is quite bitter, so most of the crop is preserved (see page 152). Bamboo mustard cabbage has less tightly packed, longer, thinner, medium-sized green leaves and much narrower stems. It is also somewhat milder in flavor and is often eaten fresh, as well as in the form of moist pickles, or salted and dried. Choosing & Storing Choose only fresh, firm cabbages. Mustard cabbage keeps refrigerated for 4-5 days. Preparing If using Swatow mustard cabbage, separate the stems and wash the base of each well. Cut the leaves away or pluck them off and discard them. Use the thick stems as directed in the recipe. Separate the leaves of bamboo mustard cabbage and wash well before cooking. To reduce the rather strong mustardy flavor, the leaves can be briefly blanched before stir-frying, if liked. Nutritional & Medicinal Properties The Chinese believe that boiled Swatow mustard cabbage offsets the symptoms of flu. Fresh Swatow mustard cabbage is difficult to digest. It is also claimed to have the negative effect of diminishing male virility. Culinary Uses The leaves of Swatow mustard cabbage are discarded and only the stems used. They are blanched, used to hold minced pork or seafood, and then steamed. The cabbage can also be simmered in a soup. Bamboo mustard cabbage should be washed and chopped before stir-frying with minced garlic and ginger and with seasonings such as soy or oyster sauce added to balance the strong flavor.
Purslane PIG is a member of the Portulacca family, a fleshy decorative plant with small bright flowers which grows wild, from Greece right across to China. It is a very ancient plant and was known to the ancient Egyptians. Purslane can be enjoyed both raw and cooked.
Appearance & Flavor Purslane has fat, succulent stems that are often tinged with red and small, fleshy green leaves. It has small yellow flowers. The texture is somewhat sticky and chewy, like that of okra, and its flavor, sometimes described as having a sweet-sour taste, is pleasant. Choosing & Storing Look for bunches where the stems are firm and not wilted. Refrigerate the vegetables in a jar with the stem ends standing in 1 in (2½ cm) of cold water. Store for 1-2 days. Kept this way, the purslane remains fresh for 2-3 days, although the vegetable should be used as soon as possible because the plant wilts quickly. Preparing To prepare, cut off the root end and cut the stems together with their leaves into 2-3-in (5-8-cm) lengths. Nutritional & Medicinal Properties Purslane is not just one of the few plants to contain omega 3 fatty acids—which is believed to help combat high cholesterol levels—it has the highest amount of the fatty acid compared to other plants. It is also rich in beta-carotene, vitamin C and iron. In addition, it is believed to be a diuretic. Culinary Uses Purslane can be eaten either raw or blanched with a dip or added to soups. It is also good in stews, mixed with spices and freshly grated coconut or briefly stir-fried with garlic and lightly seasoned with soy sauce and sesame oil.
Round Cabbage, sometimes known as white or head cabbage, is the variety most commonly eaten in the West. Since its introduction to Asia, it has become widespread and is used in both cooked and raw dishes. As this variety of cabbage will grow even in relatively warm climates, it is increasingly found in tropical Asia as well as in the cooler countries of the north. The flavor is relatively mild compared with many Asian cabbages, making it an excellent foil for a range of spices and seasonings.
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