Brassica rapa var. perviridis).
Bears in the wild eat rapaciously during fall to store nutrients needed to survive cold winter days in hibernation. Urban Farmers can look to the bear for clues to prepare for winter and would be wise to include this traditional Komatsuna strain from Tokyo, Japan, in their fall garden.
I've selected the Komatsuna, Old Tokyo variety to offer LA gardeners in my Star Seed Nursery shop because the leaves combine the best qualities of spinach and mustard. They offer a mild and sweet flavor similar to spinach, but bring the powerful nutrition of a mustard!
This leafy green is incredibly delicious, mild, and tender. It holds superfood status in its native Japan. The leaves are very high in vitamins A and C, and it is a good source of vitamin K, folate, and minerals such as calcium and iron.
Komatsuna has been revered in Japanese, Taiwanese, and Korean cuisine as a mouth-watering veggie for many years, and in America chefs and nutritionally minded foodies have identified it as a delicious, juicy, and health-promoting green.
GROWING TIPS
Komatsuna thrives in cool weather of 55–70 F and can be grown in spring or fall. It prefers well-drained, fertile soil with a pH between 6.0 and 7.5.
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Maturity: 45–50 days to maturity after transplant
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Spacing: Plant Spacing: 12"
- Soil: It prefers well-drained, fertile soil with a pH between 6.0 and 7.5.
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Fertilizer: Use balanced organic fertilizer or compost tea every few weeks.
- Water: Water consistently to keep the soil moist but not waterlogged. Mulching helps retain soil moisture and suppress weeds.
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Sun: 6–12 hours of sun, partial shade ok (filtered sun)
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Temperature: Ideal Temperature: 55–70 F
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Harvest: For baby greens, cut outer leaves at the base of the plant when they are young and tender for the best flavor, usually around 25–30 days after sowing seed, or 3 weeks after transplanting seedling for baby greens. Harvent 45 to 50 days after transplant, or later, for mature greens.
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Frost Hardy? Yes
