Komatsuna seeds

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KOMATSUNA (Mustard Green) - 100 HEIRLOOM Seeds

An unlikely relative of the turnip family, this large leafy green is grown almost exclusively in Japan, Taiwan and Korea. 

Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. Tokyo was the second-largest regional producer of komatsuna in 2004. It is also called spinach mustard; Komatsuna has dark green leaves rich in calcium and often quite glossy. They can be harvested at any stage and prepared like spinach in the early stages and more like cabbage as they mature. 

The flavour grows stronger and hotter the longer the leaves mature. This versatile green can be stir-fried, pickled, boiled and added to soups or used fresh in salads. 

How to Grow Komatsuna 

Growing komatsuna in the home garden is not too difficult. It is a biennial plant that is tolerant of very cold temperatures and heat (but extreme heat may cause it to bolt). 

The komatsuna plants can be grown throughout the year. But they are most often grown in the spring and autumn because the plants cannot endure extreme heat or cold for more than a short time. 

You can either sow the seeds directly in the garden or start the seeds early indoors. Taking additional care will help the plants to grow better. The komatsuna plants generally require a high amount of nitrogen. So you will need to amend the soil with compost and use a nitrogen-rich fertilizer as the plants mature (blood meal is an excellent nitrogen source). 

You don’t have to water the komatsuna plants too often because the plants are drought tolerant. 

The good thing about growing komatsuna is that ‘you can actually harvest the leaves at any stage and can be snipped one at a time or the entire head can be taken. Harvesting leaves will be good. Because the plants will regrow and extend the length of time, you can harvest if you harvest the leaves only. Plant small areas in succession for a continuous supply year-round. 

Propagation notes will be supplied with a seed packet.

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