DescriptionKomatsuna Mustard Green SeedsDAYS TO HARVEST 45SOWING Direct sow komatsuna mustard green seeds from early spring to fall (for winter harvest in mild areas) about 15 seeds per foot ~1/4″ deep.LIGHT PREFERENCE Partial to full sunSOIL REQUIREMENTS Prefers sandy/loamy soil Follow proper three year brassica rotation in gardens PLANT HEIGHT 2-3″ for cutting mix, 4-6″ for bunching PLANT SPACING ~15 seeds per foot. Rows 12-18″ apart.HARDINESS ZONES Can tolerate mild frostHARVEST Cut plants at base of leaf for both greens mix or bunch. Plants will regrow for 3-5 cuttings. USES & COOKING SUGGESTIONSSpring Komatsuna Stir Fry (from Darrin Nordahl) 1 large bunch komatsuna, lower stems trimmed 1 leek, sliced into 1/4-inch rounds 2 cups snow peas 2 rounded Tbsp ginger, minced 2 Tbsp peanut oil SaltSauce 1 Tbsp soy sauce 1 Tbsp mirin (sweetened sake) 1 tsp sambal oelek 1 tsp sesame oil 1 tsp rice vinegarPREPARATION Komatsuna is more tender than other brassica greens, but benefits from blanching or par boiling, depending on desired tenderness. Begin by bringing a large pot of generously salted water to a boil. Add komatsuna, and par boil for about 3 minutes. Immediately drain and spin dry in a salad spinner.Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat. Add leeks and snow peas and sauté until leeks are softened. Add ginger and continue to cook for 30 seconds.
