Komatsuna is popular in Asian cuisine among stir fried dishes.
Komatsuna
Leafy Green
Origin
Japan.
Fun Fact
Komatsuna is known to have been grown during the Edo period in Japan. Its name comes from the region in Japan in which it’s grown, the Komatsugawa district of Japan.
Taste Profile
Komatsuna's flavor is somewhere between that of a mild mustard and cabbage combination.
Nutritional Highlights
Vitamins
Minerals
Benefits
Use
Classic use example
Komatsuna can be used in various soup dishes.
Komatsuna can be used fresh in salads.
Special use example
Komatsuna is a common ingredient in shoyuzuke, a form of pickling that uses a simple soy sauce marinade.
Pairings
Soy sauce
Vegetables
Salads
Olive Oil
How to harvest
Instructions:
●Remove the bigger outer leaves.
(Harvesting Style 4)
● Remove yellow and dead leaves.
Days until first harvest
Yield per Basket per Week
Storage
Runs on
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