Komatsuna

165 – Komatsuna

$3.00$12.50

Certified Biodynamic and Organic

(Spinach Mustard) Tender, mild, glossy, leaves up to 12 in. long. Milder than most mustards, great in mixes. Sown like spinach but more heat tolerant. Will withstand a light frost. Since it’s in the Brassica family, it doesn’t contain the oxalic acid found in the spinach family.
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Product Description

DAYS TO HARVEST
45

SOWING
Direct sow from early spring to fall (for winter harvest in mild areas) about 15 seeds per foot ~1/4″ deep.

LIGHT PREFERENCE
Partial to full sun

SOIL REQUIREMENTS
Prefers sandy/loamy soil
Follow proper three year brassica rotation in gardens

PLANT HEIGHT
2-3″ for cutting mix, 4-6″ for bunching

PLANT SPACING
~15 seeds per foot. Rows 12-18″ apart.

HARDINESS ZONES
Can tolerate mild frost

HARVEST
Cut plants at base of leaf for both greens mix or bunch. Plants will regrow for 3-5 cuttings.

USES & COOKING SUGGESTIONS

Spring Komatsuna Stir Fry (from )
1 large bunch komatsuna, lower stems trimmed
1 leek, sliced into 1/4-inch rounds
2 cups snow peas
2 rounded Tbsp ginger, minced
2 Tbsp peanut oil
Salt

Sauce
1 Tbsp soy sauce
1 Tbsp mirin (sweetened sake)
1 tsp sambal oelek
1 tsp sesame oil
1 tsp rice vinegar

PREPARATION
Komatsuna is more tender than other brassica greens, but benefits from blanching or par boiling, depending on desired tenderness. Begin by bringing a large pot of generously salted water to a boil. Add komatsuna, and par boil for about 3 minutes. Immediately drain and spin dry in a salad spinner.

Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat. Add leeks and snow peas and sauté until leeks are softened. Add ginger and continue to cook for 30 seconds.

 

Additional Information

Size

S ~ 200 seeds, L ~ 3000 seeds, 1 oz

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