KOMATSUNA JAPANESE MUSTARD SPINACH ASIAN CUISINE RECIPE READY! $1.10

ONE OF THE MOST UNDER RATED VEGETABLES EVER! INCREDIBLY HARDY, FAST MATURING = FAST EATING! GREAT WITH SCRAMBLED EGGS FOR BREKKY AND BACON AND GARLIC FOR DINNER AS A STIR FRY! HOT OR COLD WEATHER CROPPING – IT GROWS ALL YEAR! AND IT CAN BE PICKED AND IT WILL COME AGAIN! JAPANESE KOMATSUNA!

Komatsuna might possibly be the most underrated vegetable ever! What is Komatsuna?

Komatsuna (Brassica rapa var. perviridis) is an incredibly hardy green sometimes referred to as Japanese mustard spinach, although it really isn’t spinach but a member of the Brassica family.

Komatsuna plant care couldn’t be easier.

The plant is utilized for both its tender leaves as well as its flowering stems and can be eaten raw or cooked. The leaves can be harvested at any stage and can be snipped one at a time or the entire head can be taken. If you take just a few leaves, they will regrow and extend the length of time you have to harvest.

The flavour of komatsuna is somewhere between that of a mild mustard and cabbage combination. The young tender leaves can be mixed with other greens for salads or use more mature leaves in stir fries.

Komatsuna is a leafy form of wild turnip and is believed to have been developed from Pak Choi.

SEEDS ARE EASY TO SEE AND HANDLE.

Grow Notes
Prefers full or part sun, in moist, well-draining soil.

It is a biennial that is tolerant of very cold temperatures as well as the heat, although extreme heat may cause it to bolt so keep it well watered and in partial shade in the extreme heat.

Sow
Sow direct in Spring or Autumn, planting at 5mm depth. Space plants at 30cm and keep 40cm between rows.

Germination
7-14 days at 7-23°C

Maturity
30-45 days

In stock

Seed Count: 30
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