Grow your own authentic Japanese Komatsuna, a traditional leafy vegetable prized for its dark green leaves, crunchy stems and mild mustard flavour that becomes more peppery as the leaves mature. Rich in calcium and incredibly versatile, Komatsuna is delicious eaten fresh in salads or cooked in stir-fries, soups, steamed dishes and pickles.
First cultivated in Japan during the 18th century and named after the Komatsu River in Tokyo, Komatsuna is an easy-to-grow crop that performs well in UK gardens, containers and even on sunny windowsills.
Why Grow Japanese Komatsuna?
- Traditional Japanese leafy vegetable with dark green leaves
- Mild mustard flavour that becomes richer with maturity
- Crisp stems and tender leaves
- Perfect for salads, stir-fries, soups, steaming and pickling
- Suitable for containers, raised beds and windowsills
- Rich in calcium and quick to grow
Komatsuna is a productive, cut-and-come-again crop that provides a steady harvest throughout the growing season. Sow little and often for a continuous supply of fresh, nutritious leaves.
How to Grow Japanese Komatsuna in the UK
Sowing Time:
Sow from April to October for harvests from late spring through autumn.
Position:
Grow in full sun or partial shade.
Soil Type:
Moist, fertile, well-drained soil.
Sowing Instructions:
- Sow seeds approximately 1cm deep
- Keep soil evenly moist until germination
- Thin seedlings to allow healthy growth
- Grow in containers, raised beds or on a sunny windowsill
- Sow small amounts regularly for continuous harvests
Watering & Care:
Water regularly, particularly during dry spells. Avoid prolonged exposure to extreme heat or severe cold to maintain the best quality leaves.
Harvest:
Harvest from May to November. Pick young leaves for salads or allow plants to mature for a stronger flavour and use in cooked dishes.
Approximately 250 seeds per pack.
