Micro Mizuna is best suited as an edible garnish for savory preparations, and the tender, crisp greens are showcased when consumed fresh, added at the end of applications to avoid wilting.
The peppery microgreens can be incorporated into salads and are frequently mixed with other sharp lettuces, or they can be sprinkled over soups and stews, smashed onto toast with creamy spreads, or layered into sandwiches for a mild mustard flavor. Micro Mizuna can also be used as an edible garnish over roasted meats, grilled vegetables, and stir-fries, or the delicate greens can be scattered over pasta, risotto, and pizza. The subtly spicy, peppery notes of Micro Mizuna complement a wide variety of dishes in Asian cuisine, and the greens can be floated on top of a hot pot, placed on sushi, or mixed into steamed rice.

Micro Mizuna pairs well with meats, including ham, turkey, poultry, and pork, tofu, nuts such as pecans, walnuts, and almonds, celery, mushrooms, bok choy, aromatics such as Thai basil, parsley, ginger, green onions, and garlic, cream cheese, other cheeses such as goat and parmesan, apples, miso, and honey. Micro Mizuna will generally keep 5 to 7 days stored in the refrigerator in a sealed container.

Mizuna Microgreens are a potent source of vitamins A, C, E, and K which are necessary for optimal health. They can be eaten raw or cooked with various dishes to add flavor.

The dark-green leaves of this microgreens plant are high in phytonutrients, vitamins, and minerals. Furthermore, its stalks include a high amount of dietary fiber, which helps reduce cholesterol levels by preventing it from being absorbed into the digestive system.