Allergen note
Mizuna is a mild Japanese leafy green that is not a common allergen. It belongs to the mustard and cabbage family, so check with your pediatrician first if your child has a mustard allergy. Offer a small amount the first time and watch for a rash or tummy upset.
How to serve
From around 6 months, blend or very finely chop wilted mizuna into mashed sweet potato, rice porridge or lentils. From 9 months, stir chopped cooked leaves into omelets, soft noodles or homemade soups made without added salt. Toddlers who chew well can try finely chopped raw leaves mixed into rice or salads.
Preparation
Wash the bunch well, since soil collects at the base, and trim the root end. Blanch or stir-fry for a minute or two until the leaves wilt and the stems soften, then chop finely or blend. Like other leafy greens it naturally contains nitrates, so refrigerate leftovers promptly.
Texture and choking risk
Raw mizuna has thin, feathery leaves and long, crisp stems that can tangle in the mouth and cause gagging or choking. For babies, cook it until soft and chop finely or blend; for toddlers, cut raw leaves into short pieces, and always supervise your child seated while eating.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries mizuna, note any reaction and see it in the allergen tracker.
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