L’OP Altamura of the Piana del Seleone of the main supporters of the PGI rocket project in the area has started a production of oriental salads to get out of the bottleneck of the IV range market, especially linked to rocket.
Mizuna, tatsoi, mustard red these are just some of the many varieties of oriental leafy vegetables that were introduced in the catalog at the end of September by the Salerno company. “They are characterized by great versatility in the kitchen – let the company know – as well as being extremely nutritious, they are also increasingly widespread in our country. Although their origin and names may suggest exotic and difficult to grow plants, they are actually very similar to the vegetables we know and commonly use. What is different is the flavor, which is often spicier or spicy and decisive “.
In the offer of the OP of Battipaglia enters the Mizuna (in the photo), with a spicier flavor which is also known as Japanese mustard and which, due to its organoleptic properties, is very close to the rocket of the Piana del Sele.
“It is a leafy vegetable that is very easy to grow – explains a company representative – with fast growth and excellent resistance to cold. Tasty and versatile in the kitchen, Mizuna is also a vegetable that is good for health: it is rich in vitamins A and C, which helps the immune system; it is rich in folic acid and sodium and known for its antioxidant properties. Suitable for salad mixes, it is a variety that must be washed well before use. The younger leaves are perfect to be tasted raw, the older ones become a bit bitter and for this reason they are not recommended for salads but, for example, for cooking in a pan “
The other variety that has added to the Campania group’s salad portfolio is Tattoicharacterized by a high strength and productivity. “The flavor brings it closer to our cabbage – they explain – and, unlike Mizuna, it has a much more delicate and sweet flavor. Its dark, round leaves grow into a rose. Tatsoi is an incredibly hardy plant, and can also be grown in winter with temperatures as low as -10 ° C. These delicate leaves have very few calories, but are rich in fiber which is excellent for intestinal health, in addition, they are a source of vitamin C, carotenoids, folic acid and minerals, such as calcium and potassium. Tatsoi is widely used in oriental cuisine, thanks to its creamy texture and smooth flavor. When the leaves are fresh, they can be eaten raw, added to the salad. They are excellent when cooked in a pan or in ministers as an alternative to spinach “.
The mustard red, also known as the “red giant” it also belongs, like the two previous ones, to the Brassicaceae family. It is an aromatic plant of Chinese origin and widely cultivated in Japan. This variety is characterized by oval, fleshy and wide leaves and a particular purplish color. Its flavor is strong, similar to mustard and therefore widely used in cooking. The leaves of the mustard red are rich in nutrients: a source of vitamins A and C, folic acid, calcium, potassium and many fibers. It is also used by the cosmetic industries to extract essential oil and make numerous products. Like the other varieties, this oriental salad is also very versatile in the kitchen: for use both raw in mixed salads, sautéed, steamed or boiled.