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Super mizuna
Versatile Japanese greens are best sown now for an autumn harvest, says MAT COWARD
NICK WRIGHT considers how the isolation of Israel and a new film on the controversial Italian communist leader are creating new reference points for Italy’s left
CARLOS MARTINEZ says Cuba’s achievements in the face of a criminal blockade are startling, but the island’s future if the United States succeeds in crushing it looks bleak
AMNON BROWNFIELD STEIN reports that far-right MPs who mobbed the event organised by Hadash may have helped raise awareness of the brutality of the Israeli right
Born on this day in 1931, the heroic revolutionary faces a dangerous new wave of White House aggression. We must treat his birthday as a rallying cry to resist the illegal siege of Cuba, writes ROGER McKENZIE
RAMZY BAROUD decries the rats of Gaza, the rodent and human type. Both abound as profiteering from tragedy reaches obscene levels
MIZUNA is one of the most commonly grown oriental brassicas in this country, and for good reasons. It’s a pretty easy crop to succeed with, and it’s a particularly versatile foodstuff. It’s mild but not bland flavour and its crisp texture mean it’s equally good raw or lightly cooked. Mizuna isn’t the sort of vegetable that rudely dominates a meal, so you can use it with almost anything.
You may find the seeds on sale under the name Japanese greens, or as mizuna. Although, with a little trouble, it can be grown almost all year round, for me mizuna has always done best sown round about now for an autumn harvest.
Very hot, dry weather doesn’t agree with it, which is why I rarely sow it before midsummer. Of course, the shifting seasons caused by climate change mean that many established sowing dates are having to be revised.
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