Brassica rapa var. perviridis
Komatsuna is a cousin to the more familiar pak choi, and can be used in much the same ways. It is very versatile and can be eaten a any stage of growth – baby leaves can be eaten raw in salads, more mature leaves can be used like spinach, or stir-fried as you would do with pak choi. It tends to be easier to grow than pak choi, being less susceptible to bolting and not as interesting to slugs.
Also known as Japanese mustard spinach, Komatsuna has crunchy, juicy stems and tender leaves. It has a sweet, fresh flavour and and is particularly high in calcium and vitamin C. Delicious in stir-fries – add the stems for the last couple of minutes, and the leaves just to wilt. Good as a side with garlic, soy sauce, and/or lemon juice; and holds its texture well in miso and broth-based soups (add near the end).
Komatsuna is a cool season plant, and is mainly available in late summer/autumn and spring – if grown during the summer months it tends to go to flower quickly.
Store in the fridge in a plastic bag or lidded container; will store for 3-4 days or longer.
Recipes
Komatsuna & shiitake mushroom stir-fry
Komatsuna & crispy tofu
Komatsuna with broad beans and avocado