Komatsuna Mustard Green Seeds
DAYS TO HARVEST
Direct sow komatsuna mustard green seeds from early spring to fall (for winter harvest in mild areas) about 15 seeds per foot ~1/4″ deep.
Partial to full sun
Prefers sandy/loamy soil
Follow proper three year brassica rotation in gardens
2-3″ for cutting mix, 4-6″ for bunching
~15 seeds per foot. Rows 12-18″ apart.
Can tolerate mild frost
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 Darrin Nordahl)
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
1 Tbsp soy sauce
1 Tbsp mirin (sweetened sake)
1 tsp sambal oelek
1 tsp sesame oil
1 tsp rice vinegar
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.