Open-pollinated. As if an artist had carefully brushed deep purple filigree on the delicately serrated leaves of mizuna. Anne Elder of Community Farm in Ann Arbor describes it as “a sweet flash of color for any raw dish.” Clayton Carter calls it “everything that the so-called Purple Mizuna should be.” Bold coloring on deeply toothed leaves. Germinates quickly, grows speedily but, unlike Mizuna, bolts rapidly. Great for multiple spring and fall cuttings, but cannot stand heat. Provides a striking contrast when bunched with Mizuna, Tokyo Bekana or Maruba Santoh. Also unlike Mizuna, has a sweet and spicy flavor, though not excessively hot. Even after it bolts, its flower buds and yellow flowers can add a tang to salads. Carter calls it “the staple of my salad and braising mixes.” “A big hit with my chef clients,” reports Georgie Smith of Coupeville, WA. Color deepens toward darker maroon in the cool of autumn