Japanese Komatsuna Mustard Spinach

Komatsuna's leaves are tender and crunchy, with a slightly sweet, mildly peppery, mustard-like profile. Komatsuna, like other vegetables, is a versatile vegetable that can be eaten at any stage.

STORAGE

Komatsuna leaves can be kept in the refrigerator for up to a week. Store them in a moist towel or in a plastic bag in the refrigerator's hydrator drawer.

FUN FACTS & TIPS

The maturity of the leaf at harvest determines the variety of culinary uses of komatsuna. The young leaves are quite soft and can be used fresh in salads and spring rolls, as well as lightly sauteed in stir-fry dishes and wilted in noodle dishes. As the plant matures, the stems become harder and need to be cooked longer to soften. Komatsuna, when fully mature, can be preserved as a pickled vegetable and is especially delicious when added to soups and stews or cooked with aromatics such as ginger, garlic, and scallions.

NUTRITION & HEALTH BENEFITS

• Strengthens connective tissue
• Can support immunity
• Helps heal wounds
• Actively kills cancer stem cells
• Slows tumour growth
• Improves skin hydration and relieves eczema
• Treats constipation

Rich in beta carotene, calcium and vitamins A, B1, B2, B3, B5, B6, B9, C, K, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc.

Common Names: Brassica Rapa Var. Perviridis, Leaf vegetable, Plant species that yields the Turnip, Mizuna, Napa cabbage, and Rapini, Komatsugawa District, コマツナ, 小松菜