What does komatsuna look like?
What does komatsuna look like?
Komatsuna, also known as “tender greens,” is grown year-round in both Japan and Taiwan and is harvested in bundles of individual leaves that resemble spinach. Similar to other Asian greens in the Brassica family, like tatsoi and baby bok choy, komatsuna has broad green leaves that are a good source of calcium.
What is komatsuna in Chinese?
Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan.
Can you eat komatsuna raw?
What Does Komatsuna Taste Like? The plant is utilized for both its tender leaves as well as its flowering stems and can be eaten raw or cooked. The leaves can be harvested at any stage and can be snipped one at a time or the entire head can be taken.
What is komatsuna good for?
Known for its impressive nutritional properties, komatsuna is chock full of vitamin C, calcium, and beta carotene. Like the other members of the brassica family, komatsuna has a compound called sulforaphane that helps our bodies fight cancer. Sulforaphane actively kill cancer stem cells, slowing a tumor’s growth.
What can replace Komatsuna?
In my recipes that I use Komatsuna, you can replace it with the following vegetable:
- Mizuna (also can be hard to find if you don’t have a well-stocked Japanese grocery store)
- Spinach.
- Bok choy.
- Napa cabbage.
- Daikon leaves.
- Watercress (only you can’t get all the above)
- Kale (only you can’t get all the above)
How do you grow Komatsuna?
Komatsuna, like other fast-growing brassicas, needs high levels of nitrogen and water to crop well. An open site is preferred and soil should be fertile and moisture-retentive. Work in plenty of organic matter and cover with mulch, preferably organic, to conserve moisture.
How do Japanese cook green?
Get a bowl of iced water ready. Bring a pan of salted water to the boil, add the green beans and cook for 2-3 mins until bright green but still crunchy. Use a slotted spoon to remove the beans and plunge them into the ice water.
What do you do with Japanese greens?
A garnish or complete addition to miso soup is a no-brainer, but consider adding the Japanese greens to other types of stews as well, such as vegetable or beef stews. The leafy greens will also give a subtle peppery kick to creamy soups. Mizuna also makes a great side dish.