Description
Komatsuna Mustard Green Seeds
DAYS TO HARVEST
45
SOWING
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.
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 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
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.
Reviews
There are no reviews yet.