Komatsuna is a leaf vegetable coming from and popular in Japan. It’s a similar species to those that yield yields the turnip, mizuna, napa cabbage, and rapini. It’s mostly commercially grown in Japan and Taiwan but there are also American productions mostly where there’s an Asian minority looking for it.
The leafs of the plant can be eaten at any stage which means that it’s up to farmer to decide when the plant will be harvested. However, it’s different to use at any stage which is something you should also take into account.
- The name ‘komatsuna’ means ‘greens of Komatsu’ in Japanese, a reference to the village of Komatsugawa in Edogawa near Tokyo, where it was heavily grown during the Edo period.
- It was long used in Japan as addition to bread
- It need nitrogen in soil to grow