Komatsuna (Brassica rapa var perviridis): this vegetable, much loved in Japan, is a combination of a spinach and a mustard, the stem and the leaves are consumed together, giving a pleasant contrast to the dish: because of the differente textures and the taste of the stem plus the sweetness of the leaves. There are three varieties of Komatsuna: this one, the oldest called Old Tokyo, which you find available on this site, slightly smaller and with thicker leaves, and the Red Komatsuna, very rare.
Their cultivation is easy, it grows quickly and has no special soil needs, the water requirement is average.
It loves the cold and is not afraid of frost, on the other hand it is seeded in the early heat, the ideal cultivation temperature is between 10 and 23°C.
The planting temperature is 30 by 30 cm.
Not to be missed, for spicy salads or very good sautéed side dishes.
