Japanese Mustard Spinach | Brassica juncea | Brassica rapa


Komatsuna (コマツナ(小松菜)) or Brassica rapa is a leaf vegetable from the same family of turnip, mizuna, napa cabbage, and rapini. It is packed full of calcium and vitamin A. Komatsuna is mostly consumed in Japan and Taiwan where it is stir-fried, pickled, boiled, added to soups or used fresh in salads. Japanese komatsuna is translated as “small pine tree greens”, however we think the purple variety of komatsuna is too beautiful not to grow! Although it is technically a mustard, we find that komatsuna, especially when harvested young as we like to harvest it, is more like a bok choy than a strong mustard. Try it for yourself and see!


Store in a refrigerated humidity-controlled environment.

In the Kitchen

Komatsuna has a wide range of cooking applications dictated by the leaf's maturity upon harvest. When young, the leaves are very tender and can be used raw in salads and spring rolls or lightly sautéed in stir fries and wilted in pasta dishes. As the plant grows, the stems develop a hardier texture and require longer cooking times to become tender. Fully mature Komatsuna may be preserved as a pickled vegetable and is also fantastic added into soups and stews or braised with aromatics such as ginger, garlic and scallion. Other complimentary flavors include,tuna, shrimp, salmon, crab, ham, smoked meats, sesame, soy, rice wine vinegar, mirin, miso, lemon, chili peppers and cream.


Komatsuna and Enoki Mushrooms with Sesame Sauce

Turnip Greens Salad with Toasted Sunflower Seeds

Goma-ae(Sesame Dressing)

Komatsuna Nibitashi

Declan McGillComment