Grow mibuna, mitsuba, and shungiku atthe same time you would normally grow cabbage, carrots, and radishes.
Mibuna. A member of the cabbage family,this grows very quickly from seed.
Mibuna. Pick green leaves on stems fromstalks at the base; discard stalks.
2 cups mixed and cleaned(preceding) Japanese herbs (shiso, mitsuba, shungiku, kaiware daikon, mibuna)
8 cups packed, cleaned (preceding)shungiku, mitsuba, or mibuna
2 cups lightly packed cleaned(preceding) shiso, mitsuba, shungiku, or mibuna
Follow directions for kaiware daikonsauce (recipe precedes), but use 1 cup cleaned (preceding), packed 2-inch pieces mibuna. Serve as suggested; do not top with additional leaves.
In a blender or food processor, whirl 1/2cup (1/4 lb.) room temperature butter or cream cheese with 1/2 cup cleaned (preceding), loosely packed shiso, mitsuba, shungiku, or mibuna leaves or kaiware daikon until herb is minced.